Studies on physico-chemical, organoleptic properties and economic analysis of custard apple blended apple cheese

Abstract

The present experiment was carried out during December 2018 to March 2019 in Post-Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with seven treatments, replicated thrice. the treatments were T1 (Apple pulp 1000g (Control)), T2 (Apple pulp 900g + Custard Apple Pulp 100g), T3 (Apple Pulp 800g + Custard Apple Pulp 200g), T4 (Apple Pulp 700g + Custard Apple Pulp 300g), T5 (Apple Pulp 600g + Custard Apple Pulp 400g), T6 (Apple Pulp 500g + Custard Apple Pulp 500g) and T7 (Apple Pulp 400g + Custard Apple Pulp 600g). From the present investigation it is found that treatment T3 (Apple 800g + Custard Apple 200g) was found superior in respect of the parameters Total Soluble Solids, Acidity, pH, Ascorbic acid, Reducing Sugar, Non Reducing Sugar and Total Sugar. In terms of organoleptic properties like Colour and Appearance, Flavour and Taste, Texture and Overall Acceptability T3 was found best. In terms of cost benefit ratio the highest net return, Cost Benefit Ratio was found in T2 (Apple 900 g + Custard Apple 100g).