Changes in chemical constituents and overall acceptability of guava-jamun cheese and toffee during storage

Abstract

The guava-jamun cheese and toffee were developed and evaluated for changes in its chemical constituents and overall acceptability at monthly interval for three months storage period. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, anthocyanins and total phenols decreased significantly in guava-jamun cheese and toffee during three months storage. A significant decrease in overall acceptability of guava-jamun cheese and toffee was recorded during three months storage, however, both the blended products were found acceptable even after three months storage.