Vol. 7, Issue 4 (2019)
Studies on value addition of guava and apple ber cheese
Author(s): Atul Kumar Singh and VM Prasad
Abstract: The present experiment was carried out during February, 2019 to May 2019 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with five treatments, replicated thrice. The treatments were T1 (100% Guava), T2 (75% Apple Ber + 25% Guava), T3 (50% Apple Ber + 50% Guava), T4 (25% Apple Ber + 75% Guava) and T5 (100% Apple Ber). From the present investigation it is found that treatment T4 (75% Guava + 25% Apple ber) was found superior in respect of the parameters i.e, Total Soluble Solids, Acidity, pH, Ascorbic acid, Reducing Sugar, Non Reducing Sugar, Total Sugar, Colour and Appearance, Flavour and Taste, Texture, Aroma and Overall Acceptability etc. In terms of economics the highest Gross return was recorded in treatment T3 with maximum Benefit Cost Ratio was found in T3 (50% Guava + 50% Apple ber) and minimum was recorded in treatment T5 in all the parameters.
Pages: 2553-2557 | 320 Views 118 Downloads
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How to cite this article:
Atul Kumar Singh, VM Prasad. Studies on value addition of guava and apple ber cheese. Int J Chem Stud 2019;7(4):2553-2557.
