Value addition of guava cheese cv. Allahabad safeda by medicinal herbs

Abstract

Guava is one of the most important subtropical fruit crop with excellent taste and high vitamin-C. Among several other processed products, one important processed product is guava cheese. Guava cheese would ensure the consumer benefits of guava along with its delightful taste of cheese. In this study, the beneficial property of this fruit was enhanced to create a value added product along with ginger powder, lemon grass extract and ashwagandha powder (0.5%, 1.0% and 1.5% concentration). Physicochemical property like total soluble solid (TSS), acidity (%), reducing sugar (%), non-reducing sugar (%), total sugar (%) and vitamin C (ascorbic acid mg/100g) were analyzed from the different treatments at initial days after storage, 30th days after storage, 60th days after storage and 90th days after storage. Consumer acceptability is directly based on sensory evaluation of the product. The prepared product was also evaluated for the attributes like colour, flavour, taste, consistency and overall acceptability. It was observed that T0 showed minimum loss in physiological weight of storage, minimum pH, TSS, high reducing and total sugar percentage. T1 showed a highest ascorbic acid after T9 during the storage period. T9 have all the desirable qualities and it recorded most overall acceptability throughout the storage period. It can be concluded that T9 (Guava cheese + Ashwagandha @1.5%) is the best value added product as far the overall acceptability and Physicochemical properties and it can be standardized in commercial scale.