Development of jamun-bael blended fruit cheese as a functional food

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Published

2023-05-16

Keywords:

Syzygium cumini L. (Jamun), Aegle marmelos Corr. (Bael), fruit cheese, functional food
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Issue

Vol. 78 No. 4 (2021): Indian Journal of Horticulture

Section

Research Articles

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Monika Sood Division of Food Science and Technology, Faculty of Agriculture, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha - 181101, Jammu and Kashmir, India

Abstract

A highly nutritious fruit cheese as functional food was developed by blending jamun and bael fruits. The blended fruit cheese was analyzed for its bioactive components and sensory quality during storage under ambient conditions. Total phenols, antioxidant activity, vitamin C, and anthocyanin content in jamun-bael blended cheese increased with jamun pulp from 9.25 to 189.42 mg/100 g, 37.31 to 69.18 %, 1.65 to 6.24 mg/100 g, and 9.98 to 49.37 mg/100 g, respectively. However, the carotenoid content improved with adding bael pulp from 8.26 to 32.77 mg/100 g. Sensory evaluation of jamun-bael blended fruit cheese showed that the blend having 40:60::Jamun: Bael scored the best values among all the treatments concerning colour, taste, flavour, and mouthfeel. It was observed that the organoleptic properties of the blended product were more appealing compared to the treatments with a single fruit.

How to Cite

Monika Sood. (2023). Development of jamun-bael blended fruit cheese as a functional food. Indian Journal of Horticulture, 78(4), 445–450. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/727

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