DEVELOPMENT AND QUALITY EVALUATION OF STRAWBERRY BASED VALUE ADDED PRODUCTS

Abstract

Locally grown strawberry fruit was used for the development of strawberry based cottage cheese and cake for the improvement of nutritional status and quality. In product development phase, four kinds of treatments were adopted like T1 (5% strawberry pulp), T2 (10% strawberry pulp), T3 (5% strawberry pulp) and T0 (control). The developed products were analyzed for their sensory characteristics and microbial analysis (TPC). The resultant data indicated that the T2
treatment of strawberry based cake and cream cheese with 10% strawberry pulp was appreciated during sensory profiling whereas, the minimum microbial count was found in T1 at 6 day of storage of cake. Similarly, the minimum count of cream cheese was accessed in T3 at 10 day of storage.