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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 583-595
DOI: https://doi.org/10.20546/ijcmas.2018.703.069


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

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.


Keywords: Reducing sugar, Non reducing sugar, Physicochemical, Nutritional, Sensory, Titrable acidity
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How to cite this article:

Rashmi Shukla, Y.K. Shukla and Smita Pathak. 2018. Standardization and Preparation of Guava Cheese from Different Cultivars.Int.J.Curr.Microbiol.App.Sci. 7(3): 583-595. doi: https://doi.org/10.20546/ijcmas.2018.703.069