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 |
In present investigation, the influence of processing on the physicochemical and nutritional composition of Guava product was evaluated. Guava cheese was prepared from fresh guava fruits adding and without adding milk powder. The physicochemical parameters of fresh guava fruits were evaluated like pH, total soluble solids and titratable acidity along with calcium, phosphorus magnesium and Iron content before conduction experiments. After preparation of guava cheese proximate analysis of the product were also analyzed like total sugar, reducing sugar and non-reducing sugar vitamin C, protein, fat and fiber. The organolaptic study was performed on 9 point hedonic scale on ISI (1971). In our findings cheese of guava may be proponed with the use of verity L-49 pulp and milk powder. L- 49 is the best variety for cheese preparation. The variety can be used for processing propose at domestic as well as commercial.
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