International Journal of Advanced Biochemistry Research

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Vol. 8, Issue 3, Part F (2024)

Quality evaluation of guava fruit cheese and blending with papaya and medicinal herbs

Author(s): Khushboo Namdev PK, Singh Gurjar, Shree Kunwar, IS Naruka and Rajesh Lekhi
Abstract: The experiment carried out at Post Harvest Management Lab Department of Horticulture College of Agriculture, RVSKVV Gwalior, (M.P.). Over the course of a four-month storage period, guava-papaya cheese was created and changes in its chemical and sensory quality characteristics were assessed monthly. After four months of storage, the guava-papaya cheese's total soluble solids, total sugar, and reducing sugar all greatly rose, whereas ascorbic acid and acidity dramatically reduced. Over the course of the four months that the guava-papaya cheese was stored, its flavor, appearance, and general acceptability all dramatically declined; that being said, the product was still deemed to be acceptable. Most people judged cheese made with a 50% guava/50% papaya pulp ratio to be the most palatable.
Pages: 476-481  |  127 Views  49 Downloads
How to cite this article:
Khushboo Namdev PK, Singh Gurjar, Shree Kunwar, IS Naruka, Rajesh Lekhi. Quality evaluation of guava fruit cheese and blending with papaya and medicinal herbs. Int J Adv Biochem Res 2024;8(3):476-481. DOI: 10.33545/26174693.2024.v8.i3f.752
International Journal of Advanced Biochemistry Research
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