Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 171-174

STORAGE STABILITY AND QUALITY CHARACTERSTICS OF READY TO SERVE SPICE PANEER PRODUCTS

M. Rani, R.S. Dabur, S. Khanna*, M. Chaudhari, S. Potliya

Affiliations

¹Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125 004, India

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First Online |
doi 10.5958/0976-0563.2014.00596.X

Cite article:- Rani M., Dabur R.S., Khanna* S., Chaudhari M., Potliya S. (2024). STORAGE STABILITY AND QUALITY CHARACTERSTICS OF READY TO SERVE SPICE PANEER PRODUCTS. Asian Journal of Dairy and Food Research. 33(3): 171-174. doi: 10.5958/0976-0563.2014.00596.X.

ABSTRACT

Two types of Reddy to Serve spiced paneer were prepared using whole milk paneer along with marinate of whole milk (4.5 % fat, 8.5 % solid non fat) curd with spices (2.5% cumin, 2.5 % coriander, 2 % salt, 2 % sugar, 10 % ginger and 5% garlic) and 1.25 % red pepper and 0.25% black pepper in second product instead of ginger and garlic for 60 min. One batch was packed in polyethylene pouches and sealed. The second batch was heated after packaging in polyethylene pouches at 15 psi for 10 min. Nutritional results revealed that 16 % of daily reference value (DRV) of energy, 33.3% of DRV of protein and 26 % of DRV of calcium could be met from single serving of 100g spice paneer. The products were microbiologically safe and remained so for six days in refrigerated storage.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

STORAGE STABILITY AND QUALITY CHARACTERSTICS OF READY TO SERVE SPICE PANEER PRODUCTS

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