Development and evaluation of guava-jamun cheese and toffee

Abstract

Guava-jamun cheese and toffee were developed and evaluated for changes in its nutritional constituents and sensory quality at monthly interval for three Months storage period.Ascorbic acid and anthocyanins decreased significantly in guava-jamun cheese and toffee during three Months storage. The colour and appearance, taste, flavour, mouthfeel and overall acceptability of guava-jamun cheese and toffee decreased significantly with the advancement in storage period, however, their overall rating remained above the acceptable level even after three Months storage. Cheese prepared with 20 Guava: 80 Jamun pulp was found most acceptable (7.80), while toffee prepared with 40 Guava: 60 Jamun pulp was found most acceptable (7.71).