National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was undertaken with the objective to know the consumer acceptability and physico-chemical qualities of mango herbal quarg cheese. The mango herbal quarg type cheese was prepared by adding different levels of mango pulp, cardamom and clove. The products were evaluated for physico-chemical qualities and consumer acceptability. The chemical composition of most acceptable treatment (T2) was 9.04, 11.19, 4.24, 1.40, 25.82, 74.18, 4.58 and 1.01 per cent fat, protein, carbohydrate, ash, total solids, moisture, pH and acidity respectively. The quarg type cheese prepared with (27 per cent mango pulp + 0.6 per cent cardamom + 0.4 per cent clove) i.e. T2 was responded by consumers as 12 per cent excellent, 60 per cent as very good and 28.00 per cent as fair about quality of mango herbal quarg type cheese.
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