Development of jamun-bael blended fruit cheese as a functional food

Abstract

A highly nutritious fruit cheese as functional food was developed with blending of jamun and bael fruits. The blended fruit cheese was analyzed for its bioactive components and sensory quality during storage under ambient conditions. Total phenols, antioxidant activity, vitamin C and anthocyanin content in jamun-bael blended cheese increased with the incorporation of jamun pulp from 9.25 to 189.42 mg/100 g, 37.31 to 69.18%, 1.65 to 6.24 mg/100 g and 9.98 to 49.37 mg/100 g, respectively. However, the carotenoid content improved with the addition of bael pulp from 8.26 to 32.77 mg/100 g. Sensory evaluation of jamun-bael blended fruit cheese showed that the blend having 40:60::Jamun:Bael scored the best values among all the treatments with respect to colour, taste, flavour and mouthfeel. It was observed that the organoleptic properties of the blended product was more appealing compared to the treatments with single fruit.