tailieunhanh - Studies on preparation and packaging of guava cheese

Guava cheese was prepared form the fruit of each variety under both with and without use of milk powder. Storage stability studies of guava cheese was conducted for a period of 150 days at ambient temperature (30o c + 2, 90% RH).200g of each Product formulation were cut in to Small pieces and wrapped with butter paper packed in different packaging material viz. plastic container, glass Container, aluminum foil bag and polyether bag, At 30 day intervals, sample were take in triplicate and analyzed for acidity, ascorbic acid, reducing and non-reducing sugar. | 2018 7 2 1159-1170 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 02 2018 Journal homepage http Original Research Article https Studies on Preparation and Packaging of Guava Cheese Rashmi Shukla1 . Shukla1 and Smita Pathak2 1Krishi Vigyan Kendra . College of Agriculture Khandwa . India 2Govt. Home Science College Jabalpur . India Corresponding author ABSTRACT Keywords Packaging Microbial counts Reducing and nonreducing sugar Article Info Accepted 10 January 2018 Available Online 10 February 2018 Guava cheese was prepared form the fruit of each variety under both with and without use of milk powder. Storage stability studies of guava cheese was conducted for a period of 150 days at ambient temperature 30o c 2 90 RH .200g of each Product formulation were cut in to Small pieces and wrapped with butter paper packed in different packaging material viz. plastic container glass Container aluminum foil bag and polyether bag At 30 day intervals sample were take in triplicate and analyzed for acidity ascorbic acid reducing and non-reducing sugar. Total sugar and total microbial counts as per standard procedures Sharf 1966 . Guava cheese prepared from variety L-49 had maximum total reducing sugar and also had better stability during storage. Plastic containers followed by glass containers were found to better as it had lesser decrease in total reducing sugar and non-reducing sugar content of guava cheese. The variety L-49 performed better for processed purpose at domestics as well as commercial level. Introduction 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. The guava fruit is an excellent source of ascorbic acid 260 mg 100 g pectin to phosphorus 23-27 mg 100 g and calcium 14-30 mg

• Nông nghiệp
• Microbial counts
• Reducing and nonreducing sugar
• Packaging of guava cheese
• Studies on preparation
• Non reducing sugar
• Ceylon spinach
• Packaging materials
• Peracetic acid
• Quality changes of ceylon spinach