Vol. 6, Issue 7 (2017)

Author(s):
Pukhraj Meena and Indra Raj

Abstract:
Fruit cheese made with locally grown fruit can be sold at premium prices. They are often purchased as gifts because they have a relatively long shelf life and are brightly colored. Fruit cheese, fruit butter, jam are acid foods. However, it is still important to follow recommended times in the boiling water canner for each specific fruit and its product type (U.S. FDA Code of Federal Regulations. 21CFR150). In this study, sensory evaluation was on 9 point hedonic scale with parameters i.e. flavor & taste, body & texture, color & appearance and treatments were T₀, T_1, T₂ & T₃. Flavor & taste score was recorded in the fruit cheese sample of T₂ (8.04) followed by T₀ (7.60), T₁ (7.56) and T₃ (7.36). In case of body and texture, fruit cheese sample of T₂ (8.04) followed by T₀ (7.88), T₁ (7.88) and T₃ (7.36). Colour & appearance score recorded in the fruit cheese of T₀ (7.80), T₁ (7.76), T₂ (7.76) and T₃ (7.12). It was noted the highest cost (Rs./kg.) was recorded in the fruit cheese sample of T₃ (90.44), T₂(87.44), T₁ (84.44), followed by T₀ (81.44). The significant difference thus obtained was further analyzed statistically to find out the C.D between and within the different treatment combinations.