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Changes in chemical constituents of banana-guava cheese during storage

International Journal of Chemical Studies · 2020 · Vol. 8(4) · pp. 1066–1069

Rattan Singh✉(Chaudhary Charan Singh Haryana Agricultural University)Rakesh Gehlot(Chaudhary Charan Singh Haryana Agricultural University)Rekha(Chaudhary Charan Singh Haryana Agricultural University)Ritu Sindhu(Chaudhary Charan Singh Haryana Agricultural University)Sandeep Kumar(Chaudhary Charan Singh Haryana Agricultural University)

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Abstract

Banana-Guava cheese was developed by replacing 25% sugar with stevia and jaggery. The cheese variants were evaluated for changes in chemical parameters at monthly interval for three months storage period. Total sugars, reducing sugars, acidity, non-enzymatic browning and peroxide value increased significantly, while ascorbic acid, total carotenoids, total phenols and water activity decreased significantly in banana-guava cheese with the advancement in three months storage period.

Food Science and Nutritional Studies Food Safety and Hygiene Spectroscopy and Chemometric AnalysesAscorbic acidBrowningSugarChemistryFood scienceJaggeryReducing sugarShelf lifePhenolsTitratable acid

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Analytical Chemistry · 1980 · 59,546 citations