Vol. 10, Issue 9 (2021)

Author(s):
S Alekya Naidu, Dr. VM Prasad, Vijay Bahadur and M Kamala Priya

Abstract:
The present investigation was carried out during Nov 2020 to Feb 2021 in Post-Harvest Laboratory of Department of Horticulture, SHUATS, and Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with six treatments and three replications. The Physio-chemical parameters viz., T.SS, Acidity, Ascorbic acid, reducing and non-reducing sugars, Total sugars as well as organoleptic attributes viz., Flavor, texture, color and overall acceptability of Pineapple cheese were evaluated at an interval of 0 days up to 45 days of storage. An overall result of pineapple cheese was found better in the treatment T₂ (60% Pineapple pulp + 40% Guava pulp) proved to be best in terms of overall acceptability, economic return on value addition of pineapple cheese blended with guava at room temperature.