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

Downloads

Published

2023-05-16

Keywords:

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

Issue

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

Section

Research Articles

License

Creative Commons License

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

Downloads

Download data is not yet available.

References

Ahmed, Z. S. and Abozed, S. S. 2015. Functional

and antioxidant properties of novel snack

crackers incorporated with Hibiscus sabdariffa

by-product. J. Adv. Res., 6: 79-87.

Akhila, H. and Hiremath, U. S. 2018. Physicochemical properties of jamun (Syzgium cumini

L.) fruits and its processed products. Int. J. Pure

App. Biosci., 6: 1317-1325.

Amerine, M. A., Paigborn, R. M. and Rosesser,

E. B. 1965. Principles of Sensory Evaluation of

Food. 19th ed. Academic Press, New York, U.S.A,

pp. 23-45.

AOAC. 2012. Official Methods of Analysis.

th edition. Association of Official Analytical

Chemists, Washington, D. C.

Baliga, M. S., Bhat, H. P., Joseph, N. and Fazal,

F. 2011. Phytochemistry and medicinal uses

of the bael fruit (Aegle marmelos Correa.): A

concise review. Food Res. Int., 44: 1768-75.

Bhardwaj, R., Gehlot, R. and Mishra, D. 2016.

Study of the effect of storage on chemical

constituents of guava-jamun jam. Biosci.

Biotechnol. Res. Asia., 13: 1703-07.

Carvalho, L. M. J., Gomes, P. B., Godoy, R. L.

O., Pacheco, S., Monte, P. H. F. D., Carvalho,

J. L. V., Nutti, M. R., Neves, A. C. L., Vieira,

A. C. R. A. and Ramos, S. R. R. 2012. Total

carotenoid content, α-carotene, β-carotene, of

landrace pumpkins (Cucurbita moschata Duch):

A preliminary study. Food Res. Int., 47: 337-40.

Gomez, K. A. and Gomez, A. A. 1984. Statistical

Procedure for Agricultural Research. 2nd ed. A

Wiley-Interscience Publication, John Wiley and

Sons, New York, pp 680.

Kopjar, M., Pilizota, V., Tiban, N. N., Subaric,

D., Babic, J., Ackar, D. and Sajdl, M. 2009.

Strawberry jams: Influence of different pectins

on colour and textural properties. Czech J. Food

Sci., 27: 20-28.

Kumar, S., Gehlot, R., Singh, R., Rekha, Sindhu,

R. and Arora, S. 2019. Studies on development

and evaluation of aonla papaya cheese. Int. J.

Chem. 7: 4385-88.

Luo, A. X., He, X. J., Zhou, S. D., Fan, Y. J., He, T.

and Chun, Z. 2009. In vitro antioxidant activities

of a water-soluble polysaccharide derived from

Dendrobium nobile Lindl. extracts. Int. J. Biol.

Macromol., 45: 359-63.

Narayana, C. K., Mustaffa, M, M. and

Sathiamoorthy, S. 2007. Standardiztion of

process for preparation of banana fruit bar. Ind.

J. Hortic., 64: 349-50.

Rahul, Gehlot, R., Siddiqui, S., Singh, R., Rekha

and Kumari, A. 2019. Changes in chemical

constituents and overall acceptability of guavajamun cheese and toffee during storage. Int. J.

Chem., 6: 1022-25.

Ranganna, S. 2014. Handbook of Analysis and

Quality Control for Fruit and Vegetable Products.

nd ed. Tata McGraw Hill Publishing Co. Ltd.,

New Delhi.

Singh, A., Sharma, H. K., Kaushal, P. and

Upadhyah, A. 2014. Bael (Aegle marmelos

correa) products processing: A review. Afr. J.

Food Sci., 8: 204-15.

Singh, J., Sodhi, K. and Kaur, M. 2013. Sensory

evaluation of jam prepared from various cultivars

of mango and mango papaya blends. Ann.

Hortic., 6: 133-38.

Sinha, M., Mani, A. and Sinha, P. 2017. Value

addition of guava cheese cv. Allahabad safeda

by medicinal herbs. J. Pharmacogn. Phytochem.,

: 856-59.

Sucheta, S., Gehlot, R. and Siddiqui, S., 2017.

Standardization of mixed fruit cheese from guava

(Psidium guajava cv. Hisar Safeda) and mango

(Mangifera indica var. Safeda) and its quality

evaluation during storage. J. Appl. Nat. Sci., 9:

-95.

Vukoja, J., Pichler, A. and Kopjar, M. 2019.

Stability of anthocyanins and phenolics and

colour of tart cherry jam. Foods, 255: 1-9.

Similar Articles

<< < 63 64 65 66 67 68 69 70 71 72 > >> 

You may also start an advanced similarity search for this article.