Vol. 8, Issue 4 (2020)
Changes in chemical constituents of herbal banana-guava cheese during storage
Author(s): Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu and Sandeep Kumar
Abstract: Mulethi and satavar roots were processed to prepare powder and were used in the development of herbal banana-guava cheese. Cheese variants supplemented with 4% mulethi powder and 4% satavar powder were selected for preparation and evaluation of herbal banana-guava cheese variants. The products 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 herbal banana-guava cheese variants during three months storage.
DOI: 10.22271/chemi.2020.v8.i4h.9746
Pages: 1070-1073 | 503 Views 92 Downloads
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How to cite this article:
Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu, Sandeep Kumar. Changes in chemical constituents of herbal banana-guava cheese during storage. Int J Chem Stud 2020;8(4):1070-1073. DOI: 10.22271/chemi.2020.v8.i4h.9746
