Changes in chemical constituents of herbal banana-guava cheese during storage

Abstract

Mulethi and satavar roots were processed to prepare powder and were used in the development of herbal banana-guava cheese. Cheese variants supplemented with 4% mulethi powder and 4% satavar powder were selected for preparation and evaluation of herbal banana-guava cheese variants. The products 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 herbal banana-guava cheese variants during three months storage.