Asian Journal of Dairy and Food Research, volume 31 issue 1 (march 2012) : 13 - 15
SENSORY PROPERTIES OF FRIED FILLED MILK PANEER
A. Verma, R. Chandra
1Halina School of Home Science,
SHIATS, Allahabad-211 007, India
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
ABSTRACT
Filled milk based paneer was prepared by using vegetable oil (saffola) and milk fat in the proportion of 4:1, 3:2, 2:3 and 1:4 and replicated 6 times. The SNF level to 8.5% was maintained in each lot. T0 without addition of vegetable oil served as control. Filled milk paneer prepared from milk having a milk fat and vegetable fat in a ratio of 1:4 had the highest yield at 600C coagulation temperature and the flavour score of fried paneer was also comparable to the conventional paneer. However, the flavour score of fried filled paneer prepared from milk having milk fat and vegetable fat in a ratio 4:1 at 700C coagulation temperature was more close to the standardized buffalo milk paneer.
REFERENCES
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