Studies on development and evaluation of aonla-papaya cheese

Abstract

Aonla-Papaya cheese was developed and evaluated for changes in its chemical and sensory quality parameters at monthly intervals for three months storage period. Total soluble solids increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya cheese with the advancement in three months storage period. The colour and appearance, flavour, taste, mouth feel and overall acceptability of aonla-papaya cheese decreased significantly during three months storage duration, however, the product was found acceptable even after three months storage. Cheese prepared with 60 aonla: 40 papaya pulp ratio was found most acceptable.