Effect of storage on chemical parameters of protein rich banana-guava cheese

Abstract

The protein rich banana-guava cheese was developed using soya protein isolate and whey protein isolate powder (2, 4 and 6%). Cheese variants supplemented with 2% soya protein isolate powder and 4% whey protein isolate powder were found most acceptable and selected for preparation and evaluation of protein rich banana-guava cheese. The product was evaluated for changes in chemical parameters at monthly interval for three months storage period. Total sugars, acidity, non-enzymatic browning and peroxide value increased significantly, while ascorbic acid, protein content, total carotenoids, total phenols and water activity decreased significantly in protein rich banana-guava cheese variants during three months storage.