Quality evaluation of guava fruit cheese and blending with papaya and medicinal herbs

Abstract

The experiment carried out at Post Harvest Management Lab Department of Horticulture College of Agriculture, RVSKVV Gwalior, (M.P.). Over the course of a four-month storage period, guava-papaya cheese was created and changes in its chemical and sensory quality characteristics were assessed monthly. After four months of storage, the guava-papaya cheese's total soluble solids, total sugar, and reducing sugar all greatly rose, whereas ascorbic acid and acidity dramatically reduced. Over the course of the four months that the guava-papaya cheese was stored, its flavor, appearance, and general acceptability all dramatically declined; that being said, the product was still deemed to be acceptable. Most people judged cheese made with a 50% guava/50% papaya pulp ratio to be the most palatable.