The experiment was conducted in the Post Harvest Laboratory of the Department of Horticulture, SHUATS, Prayagraj, from April to July 2019. (India). With eleven treatments and three replications, the experiment was done in Completely Randomized Design (CRD). T0 (Guava pulp 100 percent (Control)), T1 (Guava pulp 90 percent + Sapota Pulp 10%), T2 (Guava Pulp 80 percent + Sapota Pulp 20%), T3 (Guava Pulp 70 percent + Sapota Pulp 30 percent), T4 (Guava Pulp 60 percent + Sapota Pulp 40 percent), T5 (Guava Pulp 50 percent + Sapota Pulp 50 percent), T6 (Guava Pulp 40 percent + Sapota Pul (Sapota Pulp 100 percent ). The research's major goal is to standardise the percentage of guava and sapota pulp in Guava-Sapota blended cheese in order to improve the product's physico-chemical qualities, organoleptic attributes, and shelf-life while keeping costs low. Treatment T5 (Guava Pulp 50% + Sapota Pulp 50%) was shown to be superior in terms of Total Soluble Solids (74.75°Brix), Acidity (0.40%), pH (5.27%), Ascorbic acid (83.72 mg/100 g), Reducing Sugar (3.93%), Non-Reducing Sugar (5.75%), and Total Sugar (5.75%). (9.07 percent ). T5 was determined to be the best in terms of organoleptic features such as colour and appearance (8.52), flavour and taste (8.47), texture (8.60), and overall acceptability (8.65). When it comes to the cost-benefit analysis, T5 (Guava Pulp 50 percent + Sapota Pulp 50 percent) had the highest net return (325.50/-) and Cost Benefit Ratio (1:2.08). As a result of the given factors, T5 was shown to be better.
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