Standardization and Preparation of Guava Cheese from Different Cultivars

Shukla, Rashmi; Shukla, YM; Pathak, Smita

doi:10.20546/ijcmas.2018.703.069

Cited by 1 publication

(2 citation statements)

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“…Higher fat content in cheese may be due to addition of fat during processing. Shukla et al (2018) reported increase in fat content in guava cheese prepared from different cultivars by addition of milk powder. Khapre and Shah (2016) also reported increase in crude fat content from 7.1 to 8.0 % in soft date toffee.…”

Section: Resultsmentioning

confidence: 99%

“…The increase in mineral content with treatment can be attributed to the declining percentage of jamun pulp with increasing level of bael pulp which is rich in minerals. Shukla et al (2018) prepared guava cheese by fortifying it with milk powder and a control cheese (without milk powder) and reported increase in calcium and phosphorous content from 1.51 (control cheese) to 2.18% and 1.50 to 1.91 %, respectively, among different varieties with fortification. The mean calcium and phosphorus content ranged from 10.28 to 50.14 mg -1 100 g and 12.24 to 32.78 mg 100 g , respectively (Table 4).…”

Section: Resultsmentioning

confidence: 99%

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Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%