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अमूर्त

Development and Storage Studies on Ready to Use Spice-Based Paneer

Chandrashekar Sudharma Devaki

Purpose: The aim of the present study was to develop ready to use spice-based paneer, and evaluate its storage stability studies based on quality, sensory and microbial parameters.

Methods: Paneer was developed according to standard procedure followed at Mysuru Milk Dairy. Spice based paneers viz., fennel seeds, star anise and red chili paneers were prepared with addition of 2% spices. Moisture, ash, carbohydrates, protein, fat, titratable acidity and free fatty acid values in paneers were carried out as per the method of AOAC. pH was measured using microprocessor based digital pH meter. Water activity was measured by Aqualab 4TE water activity meter. Microbiological analysis was carried according to APHA method and Sensory evaluation according to Devaki and Premavalli.

Results: The results of the present study demonstrated that moisture content of paneer ranged from 40.9-44.2%, protein 18-20.7%, fat 28-32%, ash 1.33-2%, carbohydrates as lactose 5.94-9.27%, quality parameters – pH from 5-6.2, water activity from 0.89-0.98, titrable acidity from 0.63-1.34%, free fatty acids 0.67-1.90%, overall acceptability ranged from 7.16-8.8 on 9 point hedonic scale. Control paneer, star anise and red chili added paneer samples had good keeping quality till 30 days and fennel seed added paneer sample could be stored till 25 days under the refrigerated condition.

Originality/value: The results of the study suggest that, spice based paneers had higher sensory scores compared to control paneer and it also acted as natural preservatives and antimicrobial agents.