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 prime objective to know the organoleptic and physico-chemical qualities of WPC enriched spicesd quarg cheese. WPC was added at 5, 10, 15 and 20 % of quarg. The products were evaluated for sensory attributes, physico-chemical qualities and afterward assessed for its storage stability. The maximum score for colour and appearance, body and texture, spreadability and overall acceptability was recorded for the product containing 10 % WPC, while the maximum flavour score was recorded to 5 % WPC. To know the combine and interaction effect of ginger and cumin on quarg cheese, ginger @ 3, 4 and 5% and cumin @ 1 and 2 % were added in WPC inriched quarg. The product was evaluated for sensory and physico-chemical qualities. The maximum score (score=8.03) for body and texture and spredability (score=7.83) were recorded to the product containing 10 % WPC, 2 % ginger and 1 % cumin. The pH of quarg cheese was significantly (p<0.05) decreased with increasing level of ginger and cumin. The optimized spiced quarg cheese contained 11.87, 18.54, 4.47, 1.41 % fat, protein, lactose and ash respectively. The WPC enriched quarg cheese without addition of ginger and cumin was acceptable up to 15th days while samples added with ginger and cumin was acceptable up to 20th days at refrigerated storage condition.
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