Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage

Sucheta, Sucheta; Gehlot, Rakesh; Siddiqui, S.

doi:10.31018/jans.v9i2.1277

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…Similar findings were reported by Sucheta et al (2017) during storage in guava-mango cheese storage for 90 days where browning increased from 0.25 to 0.37 during storage of 90 days. Kumar et al (2019b) found similar increase in browning of aonla-papaya cheese with storage.…”

Section: Resultssupporting

confidence: 88%

“…Fruit cheese is a chewable confectionary product which is relatively new to fruit processors. Fruits like pineapple, apple, papaya, banana, pear and plum have been used for preparing fruit cheese yet there are many fruits like jamun and bael which are unexploited by the food processing industries (Sucheta et al, 2017). Jamun (Syzygium cumini L.) belongs to Myrtaceae family.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License studies that investigated the nutrient content of guava together with one other fruit such as orange (Srivastava et al, 2019), papaya (Bisen and Ruchi, 2020) and mango (Sucheta et al, 2017). Products made from the ripe jackfruit already investigated are jackfruit powder (Ahiduzzaman, 2016), jackfruit chips (Yi et al, 2016), jelly, syrup and jams (Mondal, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Xing¹,

Keding²,

Pawelzik³

2021

Afr. J. Food Sci.

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Guava and jackfruit are popular fruits in East Africa. With consideration of the high post-harvest losses of these two fruits and only seasonal availability, this study aimed to produce nutrient rich fruit-based snacks to decrease this problem and make use of surplus fruits during on-season. Given the nutritional situation in East Africa, these products were also developed to have a high content of desired nutrients. Next to either guava or jackfruit also mango, different nuts and lemon juice was partly added. Processing methods included cooking and drying, which are suitable for local households and small processing groups. Chemical analyses were implemented to determine nutrient contents before cooking, after cooking and after drying. Major results included that bars with guava and lemon juice contained the highest content of ascorbic acid, 81.19 and 48.18 mg/100 g FM before and after cooking, respectively; jackfruit-based samples without lemon juice after drying contained more phenolic content than guava-based samples; fruit bars with lemon juice had higher acidity; samples of guava contained more β-carotene than jackfruit. In conclusion, the fruit-nut-bars can provide a good option to process surplus fruits and provide essential nutrients to the local population in East Africa.

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Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants

Yadav

Kumari

Chauhan

et al. 2021

Curr Res Nutr Food Sci

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The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.

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Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage

Cited by 3 publications

References 7 publications

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Effects of processing on nutrient composition in guava- and jackfruit-based snacks

Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants

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