Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage
Article Main
Abstract
The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidiumguajava) and mango (Mangiferaindica). The storage studies of mixed fruit cheese packed in HDPE bags showed significant changes in chemical properties during three months storage. Total sugars, reducing sugars and browning increased significantly from 66.8 to 68.7 %, 21.1 to 23.4 % and 0.25 to 0.37, while carotenoids and total phenols decreased significantly from 1.2 to 0.7 mg/100g and 39.1 to 35.2 mg/100g in guava-mango cheese during storage. Carotenoids was maximum (2.5 mg/100g) in guava-mango cheese containing highest mango pulp content, while ascorbic acid and total phenols was maximum (13.0 and 54.7 mg/100g) in cheese with highest guava pulp content. The cost of production was found minimum (Rs. 140/kg) in guava-mango cheese with 100 guava: 0 mango pulp ratio and increasing concentration of mango pulp showed a increasing trend in the cost of production of fruit cheese.
Article Details
Article Details
Keywords
Chemical quality, Guava, Mango, Mixed fruit cheese, Storage
References
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Sammy, L. (1994). Processing of West Indian Cherry, guava, tamarind, plum and dunks. Inter-American Institute for Co-operation of Agriculture Paper presented at Inter-American Institute. Third Regional Workshop. May 16-20, 1994, St. Georges, Grenada, Pp. 140-142
Srivastava, R. P. and Kumar, S. (2010). Fruit and vegetable preservation. International Book Distributing co., Ltd, Lucknow
Anupa, T., Jaganath, S., Girisha, R. and Mallikarjuna gowda, A. P. (2012). Studies on qualitative charcterisitcs in different genotypes of Apple Colour guava. Int. J. Agric. Env. Biotech., 5(2): 109-112
Bhuyan, M. A. J. and Kobra, K. (2007). Fruit characteristics of some uncommon mango varieties grown under Joydebpur condition. Bangladesh J. Agric. Res., 32(3): 493-500
Bramwell, M. G. and Badrie, N. (2002). Processing and quality evaluation of banana cheese. J. Food Sci. Technol., 39(5): 537-541
Castro-Lopez, C., Sanchez-Alejo, E. J., Saucedo-Pompa, S., Rojas, R., Aranda-Ruiz. J. and Martinez-Avila, G. C. G (2016). Fluctutations in phenolic content, ascorbic acid and total Carotenoids and antioxidant activity of fruit beverages during storage. Heliyon, 2: 1-16
Chauchin, K. S. and Cahoon, G. A. (1987). Mineral status of mango cultivars in Rajasthan. Haryana J. hortic. Sci., 16(1-2): 20-24
Choudhary, M. L., Dikshit, S. N., Shukla, N. and Saxena, R. R. (2008). Evaluation of guava (Psidium guajava L.) varieties and standardization of recipe for nectar preparation. Journal of Horticultural Sciences,3(2):161-163
Deepika Panja, P., Marak, D. S. and Thakur, P. K. (2016). Effect of packaging on quality of enriched fruit bars from aonla (Emblica Officinalis G) during storage. International Journal of Agriculture, Environment and Biotechnology, 9(3): 411-419
Haag, H. P., Souza, M. E. P., Carmello, G. A. C. and Decheu, A. R. (1990). Removal of the macro and micro-nutrients by fruits of four mango (Mangifera indica L.) cultivars. Anais da Escola Superior de Agriculture ‘Luiz de Queiroz’, 47(2): 459-477
Hulme, A. C. and Narain, R. (1931). The ferricyanide method for determination of reducing sugars. A modification of Hagedom-Jenseen-Hanes technique. Biochem. J., 25: 1051-1061
Kuchi, V. S., Gupta, R., Gupta, R. and Tamang, S. (2014). Standardization of recipe for preparation of guava jelly bar. Journal of Crop and Weed., 10(2): 77-81
Leite, K. M. S. C., Tadiotti, A. C., Baldochi, D., Oliveira, O. M. M. F. (2006). Partial purification, heat stability and kinetic characterization of the pectin methylesterase from Brazilian guava Plauma cultivars. Food Chem., 94: 565-572
Liu, F., Wang, Y., Li, R., Bi, X. and Liao, X. (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies, 21: 35-43
Mahajan, R.N., Taur, A.T., Sawate, A. R. and Kshrisagar, R. B. (2011). Studies on preparation of low calorie high protein pineapple bar. Beverage and Food World,
58-62
Mehto, A. and Mehto, P. K. (2017). Guava cheese preparation to reduce the perishable loss of fruits and influence of the chemical composition during storage of cheese. International Journal of Food Science and Nutrition, 2(1): 1-3
Nag, A. R., Chatterjee, D. D., Ray, T., Hossain, A. M. M. Z. and Haque, M. A. (2011). Study on chemical changes of different guava varieties during different ripening stage. Bangladesh Res. Pub. J., 6(2): 217-224
Nakesone, H. Y. (1998). Tropical fruits. University of Hawai at Manoa. Honolulu, HI, USA. Pp. 208-238
Parab, A. Y., Relekar, P. P. and Pujari, K. H. (2014). Studies on preparation of mango (Mangifera indica L.) bar from frozen Alphonso mango pulp. The Asian Journal of Horticulture., 9(1): 243-247
Patel, P., Ellis, K., Sunkara, R., Shackelford, L., Ogutu, S., Walker, L. T., Herring, J. and Verghese, M. (2016). Development of a functional food product using guavas. Food and Nutrition Sciences, 7: 927-937
Ranganna, S. (2003). “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. Tata McGraw Hills Publishing Co. Ltd., New Delhi.
Rao, D. P. and Mukherjee, S. K. (1989). Nutrient status in leaf and soil of some cultivars of mango in relation to yield. Acta Hort., 23(1): 286-295
Rodriguez-Amaya, D. B. (1999). A Guide to Carotenoids Analysis in Foods. ILSI Press, Washington Pp. 63
Saci, F., Meziant, L. and Louaileche, H. (2015). Effect of storage time and temperature on the health promoting substances and antioxidant activity of two commercial fruit beverages. International Journal of Bioinformatics and Biomedical Engineering, 1(2): 118-122
Sammy, L. (1994). Processing of West Indian Cherry, guava, tamarind, plum and dunks. Inter-American Institute for Co-operation of Agriculture Paper presented at Inter-American Institute. Third Regional Workshop. May 16-20, 1994, St. Georges, Grenada, Pp. 140-142
Srivastava, R. P. and Kumar, S. (2010). Fruit and vegetable preservation. International Book Distributing co., Ltd, Lucknow
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How to Cite
Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage. (2017). Journal of Applied and Natural Science, 9(2), 791-795. https://doi.org/10.31018/jans.v9i2.1277
