Journal of Pharmacognosy and Phytochemistry
Vol. 9, Issue 4 (2020)
Effect of storage on chemical parameters of protein rich banana-guava cheese
Author(s):
Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu and Sandeep Kumar
Abstract:
The protein rich banana-guava cheese was developed using soya protein isolate and whey protein isolate powder (2, 4 and 6%). Cheese variants supplemented with 2% soya protein isolate powder and 4% whey protein isolate powder were found most acceptable and selected for preparation and evaluation of protein rich banana-guava cheese. The product was evaluated for changes in chemical parameters at monthly interval for three months storage period. Total sugars, acidity, non-enzymatic browning and peroxide value increased significantly, while ascorbic acid, protein content, total carotenoids, total phenols and water activity decreased significantly in protein rich banana-guava cheese variants during three months storage.
Pages: 838-841 | 1051 Views 404 Downloads
Rattan Singh, Rakesh Gehlot, Rekha, Ritu Sindhu and Sandeep Kumar. Effect of storage on chemical parameters of protein rich banana-guava cheese. J Pharmacogn Phytochem 2020;9(4):838-841.