Vol. 8, Issue 4 (2020)
Changes in chemical constituents of banana-guava cheese during storage
Author(s): Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu and Sandeep Kumar
Abstract: Banana-Guava cheese was developed by replacing 25% sugar with stevia and jaggery. The cheese variants 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 banana-guava cheese with the advancement in three months storage period.
DOI: 10.22271/chemi.2020.v8.i4h.9745
Pages: 1066-1069 | 479 Views 75 Downloads
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How to cite this article:
Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu, Sandeep Kumar. Changes in chemical constituents of banana-guava cheese during storage. Int J Chem Stud 2020;8(4):1066-1069. DOI: 10.22271/chemi.2020.v8.i4h.9745
