Abstract
Phalsa (Grewia asiatica L.) belongs to family Malvaceae is a delicious fruit with wide range of therapeutic benefits. The current research work was planned to develop cream cheese using frozen and dehydrated (F & D) phalsa. The developed product quality and acceptability was subjected to sensory evaluation followed by various analysis to check the microbial activity of frozen & dehydrated phalsa-based product. The microbial count was 18cfu/mL in frozen phalsa-based product while 14cfu/mL in dehydrated phalsabased cream cheese. On comparison it is concluded based on results that dehydrated phalsa-based product was proved to be most effective as compared to frozen phalsa-based product.
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