Standardization of Jamun-Bael blended fruit cheese and physico-chemical analysis during storage

Jamun and bael fruits are rich source of therapeutic and nutraceutical components but due to high perishability and seasonality of these fruits there is a need to develop a product which could be relished throughout the year and also possess high nutritional quality. The present investigation therefore, aimed at evaluating the physico-chemical quality of jamun-bael blended fruit cheese during ambient storage conditions. Jamun and bael pulp were blended in ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100% for the development of fruit cheese. The storage studies of blended fruit cheese packed in butter paper followed by LDPE bags showed significant changes in physico-chemical properties during 90 days of storage. The L* and b* colour values of blended cheese decreased with the advancement of storage whereas a* value increased. Total soluble solids, reducing sugars and total sugars increased significantly in jamun-bael blended cheese. Titratable acidity (%) was found highest in 100% jamun pulp. On the basis of overall acceptability, 40:60::jamun:bael was adjudged as superior among all the treatments.