Formulation and Preparation of Fortified Paneer
K. Murali Naik1, A. Rama Rao2, V.V. Tejaswini3, K. Sai Manogna4
1K. Murali Naik, Assistant Professor, Department of Food Technology, VFSTRU, Vadlamudi.
2A. Rama Rao, Assistant Professor Department of Agricultural Engineering ,VFSTRU, Vadlamudi.
3V.V Tejaswini, Assistant Professor Department of Agricultural Engineering ,VFSTRU, Vadlamudi.
4K. Sai Manogna, Assistant Professor Department of Agricultural Engineering ,VFSTRU, Vadlamudi.
Manuscript received on November 12, 2019. | Revised Manuscript received on November 23, 2019. | Manuscript published on 30 November, 2019. | PP: 8402-8408 | Volume-8 Issue-4, November 2019. | Retrieval Number: D9187118419/2019©BEIESP | DOI: 10.35940/ijrte.D9187.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This study was done to develop a low fat fortified paneer by using different types of milks viz., whole, standardized, toned and skim milks. One sample product was prepared from each milk type among the four different types of milk and evaluation was done based on hedonic scale rating. For low fat fortified paneer preparation toned, skim milks were optimised into a raw milk base to which coagulant was added. Citric acid (2%), Glucono Delta Lactose(GDL- 0.0035%) were added at 90c to the raw milk base. Citric acid facilitate the optimum coagulation of casein micelle. GDL aids in forming softer texture which also compensates the fat losses in whey. Milk is fortified with vitamin D to enhance nutritional property.The objective is to prepare a low fat fortified paneer . The organoleptic properties were analysed by sensory testing on daily basis for evaluation of shelf life for about 10 days. Upto sixth day, the overall acceptability in all parameters like appearance, texture/body, flavour is fairly satisfactory whereas from the seventh day a slight declination was observed due to the progressive degradation of the sample. Eventually, the overall acceptability for the final day was not too negligible on hedonic scale rating. Hence, toned milk was optimized and is proximately considered for the preparation of low fat fortified paneer when compared relatively with whole, standardized and skim milks.
Keywords: Low-Fat Paneer, Fortification, Coagulation, Acidulate, Hedonic Scale.
Scope of the Article: Predictive Analysis.