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Vol. 6, Issue 7 (2017)

Sensory evaluation and estimate the cost of production of Guava based Papaya Fruit Cheese

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, T1, 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.
Pages: 254-259  |  597 Views  16 Downloads
How to cite this article:
Pukhraj Meena, Indra Raj. Sensory evaluation and estimate the cost of production of Guava based Papaya Fruit Cheese. Pharma Innovation 2017;6(7):254-259.
The Pharma Innovation Journal