Studies on Physico-chemical and Organoleptic Properties and Economic Analysis of Guava-sapota (Psidium guajava-Achrus zapota) Blended Cheese

Abstract

The present experiment was carried out during April 2019 to July 2019 in the Post Harvest Laboratory of the Department of Horticulture, SHUATS, Prayagraj (India). The experiment was conducted in Completely Randomized Design (CRD), with eleven treatments and three replications. The treatments were T0 (Guava pulp 100% (Control)), T1 (Guava pulp 90% + Sapota Pulp 10%), T2 (Guava Pulp 80% + Sapota Pulp 20%), T3 (Guava Pulp 70% + Sapota Pulp 30%), T4 (Guava Pulp 60% + Sapota Pulp 40%), T5 (Guava Pulp 50% + Sapota Pulp 50%) , T6 (Guava Pulp 40% + Sapota Pulp 60%) , T7 (Guava pulp 30% + Sapota Pulp 70%), T8 (Guava pulp 20% + Sapota Pulp 80%), T9 (Guava pulp 10% + Sapota Pulp 90%) and T10 (Sapota Pulp 100%). The main objectives of the research is to standardize the proportion of guava and sapota pulp for Guava-Sapota blended cheese, in order to improve physico-chemical properties, organoleptic characteristics and shelf-life of the product, within an affordable economics. From the present investigation it is found that treatment T5 (Guava Pulp 50% + Sapota pulp 50%) was superior in respect of the parameters 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 (9.07%). In terms of organoleptic properties like Colour and Appearance (8.52), Flavour and Taste (8.47), Texture (8.60) and Overall Acceptability (8.65) T5 was found best. In terms of cost benefit ratio, the highest net return (325.50/-) and Cost Benefit Ratio (1:2.08) were found in T5 (Guava Pulp 50% + Sapota pulp 50%). Hence, T5 was found superior based on above parameters.