PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER

Article Id: ARCC344 | Page : 130-134
Citation :- PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER.Asian Journal Of Dairy and Food Research.2013.(32):130-134
Ruby Kumari, Alok Jha* and Amrita Poonia alok_ndri@rediffmail.com
Address : Department of Animal Husbandry & Dairying Banaras Hindu University, Varanasi - 221 005, India

Abstract

Filled milk dietetic paneer is a heat and acid coagulated dairy product prepared by blending of milk fat, vegetable fat and soymilk in contrast to paneer, which is made from milk fat only. It is rich in protein, vitamins and minerals low in saturated fat but rich in polyunsaturated fatty acids (PUFA. The  formulation with substitution of 3:2 (cow milk fat: vegetable fat) and 20% soy milk  was found to be the most appropriate for manufacture of filled milk detetic paneer Textural parameter of filled milk paneer on a texture analysis were 837.76 g for hardness, 681.87 for gumminess, 463.08 g for chewiness and 0.348 resilience.

Keywords

dietetic paneer textural properties sensory attributes filled milk resilience

References

  1. AOAC, 1995. Official Methods of Analysis of AOAC International. Vol. II, 16th Ed.,Virginia, USA.
  2. Chandan, R.C. 2007. Manufacture of paneer, In: Gupta S, Gupta S (eds). Dairy India 6th edn. Dairy India Yearbook. A Dairy India publication New Delhi pp. 411–412.
  3. Chen, S.L.; Wan, P.J.; Rhee, K.C. 1979. Utilization of peanut protein and oil in cheese analogues. Journal Food Science and Technol. 32 116-122.
  4. Jain, S. K.; Mhatre, S. S. 2009. The textural properties of soy paneer. International J. of Dairy Technol. 62: 584–591.
  5. Kanawjia, S.K., Singh, S. 2000. Technological advances in paneer making. Indian Dairyman. 52
  6. (10): 45-50.
  7. Katara, R.V. and Bhargava, V.N. 1992. Studies manufacture of Channa like product form soy milk buffalo milk blends. Indian J Dairy Sci. 45: 656-661.
  8. Kumar, Sunil. Rai, D.C. and Verma, D.N. 2008. Effect of different levels of lactic acid on the Physico-chemical and sensory attributes of buffalo milk paneer. Indian J. of Animal Research 42(3):145–149.
  9. Mishra , A.K. and Kar, T. 2002. Heart –friendly vegetable oils: how safe they are. Indian J. of Nutr. Dietet. 39: 460.
  10. Prince, G., Prasad, F.M. and Chandra, R. 2007. Effect of fat levels on physico-chemical properties of filled masala paneer. Allahabad Farmer. 63: 10-16.
  11. Sandrou, D. K., & Arvanitoyannis, I. S. 2003. Low-fat/calorie foods: current state and perspectives. Critical Reviews in Food Science and Nutrition. 40: 427–447.
  12. Singh, S. and Kanawjia, S.K. 1988. Development of recombined milk paneer. Annual Report.National Dairy Research Institute, Karnal, India.
  13. Singh, P.K., Goyal, R.K., and Shahi, S.K. 2010. Selection of optimum substitution level of cow milk. Indian J. Dairy Sci.63: 92-96.
  14. Snedecor, G.W., Cochran, W.H. 1968. Statistical Methods. 6th Edn. Oxford and IBH Pub Co. New Delhi.
  15. Uprit, S. and Mishra, H.N. 2004. Instrumental textural profile analysis of soy fortified pressed chilled acid coagulated curd (Paneer). Int. J. of Food Properties 7: 367-378.
  16. Weu, H.M. and Peng, A.C. 1983. Production and textural properties of soy cheese whey curd. J. Dairy Sci 48: 1562- 1563.

Global Footprints