Vol. 5, Issue 4 (2017)
Effect of different ratio of pineapple and apple pulp on quality and shelf life of blended cheese
Author(s): Kinker Singh, Saket Mishra and Vipin Masih Prasad
Abstract: The present investigation entitled "Effect of different ratio of pineapple and apple pulp on quality and shelf life of blended cheese" was carried out in Post-Harvest Lab, Department of Horticulture, Sam Higginbottom university of Agriculture Technology and Sciences, during the winter season of the year 2016-2017. The experiment was laid out in CRD (Completely Randomized Design) with 10 treatments and 3 replications for preparation of pineapple cheese. Physico-chemical parameters viz., TSS, acidity, ascorbic acid, non-reducing sugars, and total sugars as well as organoleptic attributes viz., colour, flavour, taste and overall acceptability of pineapple cheese were evaluated at an interval of 0 days up to 90 days of storage. An overall result of pineapple cheese was found better in the treatment T3 (Pineapple 70% + Apple 30%) proved to be the best in terms of quality whereas T6 (Pineapple 40 + Apple 60%) proved to be best in terms of sensory score economic return on value addition of pineapple cheese at room temperature.
Pages: 1212-1216 | 969 Views 112 Downloads
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How to cite this article:
Kinker Singh, Saket Mishra, Vipin Masih Prasad. Effect of different ratio of pineapple and apple pulp on quality and shelf life of blended cheese. Int J Chem Stud 2017;5(4):1212-1216.
