International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (559) Last page : (566)
Article doi: http://dx.doi.org/10.18782/2320-7051.5023

Effect of Value Addition on Guava Cheese with Medicinal Herbs under Ambient Storage Condition (Psidium gujava L.) cv. “Allahabad Safeda”

Mukta Sinha* and Saket Mishra 
Department of Horticulture, Sam Higginbottom University of Agriculture, Technology & Sciences Allahabad, 211007, U.P. India
*Corresponding Author E-mail: muktasinha049@gmail.com
Received: 17.06.2017  |  Revised: 28.06.2017   |  Accepted: 29.06.2017  

 ABSTRACT

Guava is one of the most important subtropical fruit crop that is grown widely in India. Guava is excellent in taste and rich in vitamin C (299 mg/100g). Various processed products are made of guava like as jelly bar, juice, jam and toffees etc . One such  important processed product of guava is guava cheese. Guava cheese would ensure the consumer benefits of guava along with its delightful taste of cheese. Medicinal value is very high in guava fruit. The beneficial properties of this fruit was utilized in this study to create a value addition of guava cheese along with ginger powder, lemon grass extract and ashwagandha  powder at the amount of 5%, 10% and 15% concentration. Physio-chemical properties like  total soluble solid (TSS), acidity, reducing sugar, non reducing sugar, total sugar and vitamin C (ascorbic acid mg/100g) were analyzed from the different treatments at initial days after storage, 30th days after storage, 60th days after storage and 90th days after storage. Consumer acceptability related properties based on sensory evaluation. It was also evaluated on attributes like colour, flavour, taste, consistency and overall acceptability. It was observed that control (T0) showed minimum loss in physiological weight of storage, minimum pH, TSS, high reducing and total sugar percentage. Guava cheese + Ginger (T1) showed a highest ascorbic acid after guava cheese + ashwagandha 15%  (T9 ) during the storage period. T9 have all the desirable qualities and is having most overall acceptability throughout the storage period.  It can be concluded that T9 (Guava cheese + Ashwagandha 15%) is the best value added product as far the overall acceptability and physiochemical properties and it can be standardized in commercial scale.

Key words: Guava cheese, Ginger powder, Lemon grass extract, Ashwagandha powder quality.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sinha, M. and Mishra, S.,  Effect of Value Addition on Guava Cheese with Medicinal Herbs under Ambient Storage Condition (Psidium gujava L.) cv. “Allahabad Safeda”, Int. J. Pure App. Biosci.5(3): 559-566 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5023