Development and evaluation of cheese and toffee from aonla-papaya blends
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Date
2017
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CCSHAU
Abstract
The present investigation entitled “Development and Evaluation of Cheese and Toffee from
Aonla-Papaya Blends” was carried out to standardize aonla-papaya blends for preparation of cheese
and toffee, and to evaluate storage quality of blended products. Aonla and papaya fruits had average
fruit weight (26.94 and 2863 g) and pulp weight (836 and 718 g/kg fruit). Total soluble solids, total
sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while
acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit.
Cheese prepared from papaya pulp (0 aonla: 100 papaya) was found most acceptable (8.1)
while cheese prepared from aonla pulp was found least acceptable (7.7). Toffee prepared from papaya
pulp got maximum overall acceptability score (7.9) while toffee prepared from aonla pulp recorded
overall acceptability score (7.5). Overall acceptability of aonla-papaya cheese and toffee decreased
significantly during three months storage but both the blended products remained acceptable even after
three months storage.
Total soluble solids, total sugars, reducing sugars and browning increased significantly, while
acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya
cheese and toffee during three months storage. Total plate count and mold count increased in aonlapapaya
cheese and toffee during three months storage period. In aonla-papaya cheese, cost of
production was recorded maximum (Rs. 286/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs.
263/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya toffee, cost of production was recorded
maximum (Rs. 235/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs, 206/kg) in treatment (100
aonla: 0 papaya).
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