Vol. 8, Issue 5 (2020)
Studies on value addition of apple cheese
Author(s): Bhawani Kumari Khushbu, Saket Mishra and Sandeep Singh
Abstract: The present investigation entitled "Studies on Value Addition of Apple 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 with 10 treatments and 3 replications for preparation of apple cheese. T6 [Apple cheese + Lemon grass extract (0.75%)] proved to be the best in terms of TSS (81.90°Brix), ascorbic acid (mg/100g) (6.23), Acidity (1.08%), pH (3.11), reducing sugar (3.56%), none reducing sugar (6.40%) and total sugar (9.04%) then minimum in T0 (control). Whereas T6 [Apple cheese + Lemon grass extract (0.75%)] proved to be also best in terms of sensory score like Colour (7.14), flavor (7.22), taste (8.77), aroma (8.27), texture (8.37) and Over All Acceptability (8.21) then minimum in T0 (control) of value addition of apple cheese at room temperature.
DOI: 10.22271/chemi.2020.v8.i5j.10378
Pages: 677-679 | 758 Views 189 Downloads
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How to cite this article:
Bhawani Kumari Khushbu, Saket Mishra, Sandeep Singh. Studies on value addition of apple cheese. Int J Chem Stud 2020;8(5):677-679. DOI: 10.22271/chemi.2020.v8.i5j.10378
