Gehlot, RakeshRahul2017-10-182017-10-182017http://krishikosh.egranth.ac.in/handle/1/5810033353The present research work entitled “Development and evaluation of cheese and toffee from Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of guava-jamun blends for preparation of cheese and toffee, and also to evaluate the storage quality of blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters. Data show that guava and jamun fruits had average fruit weight (122 and 8.8 g) and pulp weight (912 and 699 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as TSS, total sugars and reducing sugars were found to be (12.1 and 8.1%), (6.53 and 5.46%) and (4.28 and 4.12%), whereas acidity, ascorbic acid, anthocyanins, pectin and total phenols were analyzed to be (0.51 and 0.84%), (114 mg/100 g and ND), (ND and 105 mg/100 g), (1.37 and 0.31%) and (371 and 347 mg/100 g), respectively. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, anthocyanins and total phenols decreased significantly in guava-jamun cheese and toffee during three months storage. Texture (N) of guava-jamun cheese decreased, while that of guava-jamun toffee increased significantly during storage period. Cheese prepared with (20 guava: 80 jamun) and toffee prepared with (40 guava: 60 jamun) blends were found most acceptable. Overall acceptability of guava-jamun cheese and toffee decreased significantly with the increase in storage period but both the blended products were acceptable even after three months storage. Cost of production of guava-jamun cheese and toffee was recorded maximum in 0 guava: 100 jamun blend and minimum in 100 guava: 0 jamun blend.ennullThesis