Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 157-163

UTILIZATION OF LESSER YAM (DISCOREA ESCULANTA LOUR) BURK POWDER AS STABILIZER IN PANEER MAKING

S.D. Nalkar*, C.V. Bhambure, M.R. Patil**, P.V. Padghan

Affiliations

¹Department of Animal Husbandry and Dairy Science, College of Agriculture, Dapoli-415712, India.

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Cite article:- Nalkar* S.D., Bhambure C.V., Patil** M.R., Padghan P.V. (2024). UTILIZATION OF LESSER YAM (DISCOREA ESCULANTA LOUR) BURK POWDER AS STABILIZER IN PANEER MAKING. Asian Journal of Dairy and Food Research. 28(3): 157-163. doi: .

ABSTRACT

Utilization of lesser yam (dioscorea esculenta (lour) burk powder as paneer stabilizers is studied
to find its suitability on commercial level. It was observed moisture retention, fat, FDM and
acidity showed rising trend with increase in the level of stabilizer but the total solids content
decreased with increased in the level of stabilizer. The differences in sensory score for these
quality attributes due to different treatments were highly significant (P

KEYWORDS

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Asian Journal of Dairy and Food Research

UTILIZATION OF LESSER YAM (DISCOREA ESCULANTA LOUR) BURK POWDER AS STABILIZER IN PANEER MAKING

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