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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 780-789
DOI: https://doi.org/10.20546/ijcmas.2018.702.099


Sensory Evaluation of Guava Cheese Prepared from Different Varieties
Rashmi Shukla1*, Y.K. Shukla1 and Smita Pathak2
1Krishi Vigyan Kendra, B.M. College of Agriculture, Khandwa (M.P.), India
2Government Home Science College, Jabalpur (M.P.), India
*Corresponding author
Abstract:

Guava (Psidium guajava L.) is considered as one of the exquisite, nutritionally valuable and high remunerative crop. It is an important component of human dietary system. Guava cheese is gaining importance in International market due to its high nutritive value and better self-life and taste changing the consumer taste from regular product like Jelly, paste and puree to modern product. In the present investigation guava cheese was prepared from different varieties viz. Lucknow-49, Allahabad safeda and Apple guava with addition of milk powder and without any additive. The sensory evaluation was performed on 9 point hedonic scale on ISI (1971). The highest value of prepared guava cheese was recorded in colour/appearance (7.90) under Apple guava while addition of milk powder it was (6.90) as compared to no addition of any additive (6.94). In taste L- 49 and Apple guava was found same value (8.30) while cheese prepared from without additive it will be higher value (8.30) as compared to addition of milk powder (7.93). In flavor it was high (8.0) in Apple guava as compared to other varieties while addition of milk power it’s value decreased (7.31) while without addition it was (8.13). In texture it was found highest (7.52) in L-49 as compared to others while without addition of milk powder it was better (7.61) as compared to addition of milk powder (6.80). Over all acceptability (7.81) Apple guava variety was found better and without adding any additives it was found better value (7.93) as compared to addition of milk powder.


Keywords: Guava cheese, Additive, Appearance, Acceptability, Texture
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How to cite this article:

Rashmi Shukla, Y.K. Shukla and Smita Pathak. 2018. Sensory Evaluation of Guava Cheese Prepared from Different Varieties.Int.J.Curr.Microbiol.App.Sci. 7(2): 780-789. doi: https://doi.org/10.20546/ijcmas.2018.702.099