DEVELOPMENT AND VALUE ADDITION IN GUAVA (PSIDIUM GUAJAVA L.) CHEESE THROUGH VARIOUS EDIBLE SEED KERNELSGore Subhash, V.M. Prasad, Annjoe V. Joseph, Vijay Bahadur and B. MehraAbstract Field experiment was conducted during year 2022-2023 at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study âDevelopment and value addition in Guava (Psidium guajava L.) cheese through various edible seed kernelsâ The experiment was conducted in Completely randomized design (CRD) with nine treatments replicated thrice. Total number of treatments were nine with different edible seed kernels such as pumpkin, muskmelon watermelon and Cuddapah almond (chirongi) seed. The treatment (T2 Guava pulp + Sugar (1:1) + Pumpkin seed kernel (powdered seed) 5%) was found superior in respect of parameters like TSS (0Brix), pH, acidity (%), ascorbic acid (mg/100g), reducing sugar (%), non-reducing sugar (%), total sugar(%), Colour score texture flavour taste overall acceptability. Benfit cost Ratio was found highest (2.37) in the treatment (T2 Guava pulp + Sugar (1:1) + Pumpkin seed kernel (powdered seed) 5%). |