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Vol. 10, Issue 9 (2021)

Studies on Preparation of value added pineapple cheese blended with guava (Ananas comosus - Psidium guajava)

Author(s):
S Alekya Naidu, Dr. VM Prasad, Vijay Bahadur and M Kamala Priya
Abstract:
The present investigation was carried out during Nov 2020 to Feb 2021 in Post-Harvest Laboratory of Department of Horticulture, SHUATS, and Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with six treatments and three replications. The Physio-chemical parameters viz., T.SS, Acidity, Ascorbic acid, reducing and non-reducing sugars, Total sugars as well as organoleptic attributes viz., Flavor, texture, color and overall acceptability of Pineapple cheese were evaluated at an interval of 0 days up to 45 days of storage. An overall result of pineapple cheese was found better in the treatment T2 (60% Pineapple pulp + 40% Guava pulp) proved to be best in terms of overall acceptability, economic return on value addition of pineapple cheese blended with guava at room temperature.
Pages: 1282-1285  |  206 Views  69 Downloads


The Pharma Innovation Journal
How to cite this article:
S Alekya Naidu, Dr. VM Prasad, Vijay Bahadur, M Kamala Priya. Studies on Preparation of value added pineapple cheese blended with guava (Ananas comosus - Psidium guajava). Pharma Innovation 2021;10(9):1282-1285.
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