NDLI: Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer

Content Provider	Springer Nature Link
Author	Singh, G. Kumar, A. Kumbhar, B. K. Dar, B. N.
Copyright Year	2013
Abstract	Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemented paneer. The ingredients were chosen for low-fat fibre- supplemented paneer to reduce the cost and calorie content besides providing the functional benefits. Optimization of ingredients was carried out in terms of independent variables viz wheat bran (0.4–0.8 %), maltodextrin (1–5 %), coagulation temperature (60–80 °C) and amount of citric acid solution (150–210 ml). Response Surface Methodology (RSM) was used to design the experiments and to select the optimum levels of ingredients. Paneer was made by using different levels of ingredients by coagulating hot milk using citric acid solution followed by pressing and dipping in chilled water for texturization. These parameters were evaluated in terms of physico-chemical parameters viz water activity, pH and acidity. Instrumental texture profile analysis (TPA) of paneer during optimization trials was done using TAXT 2i Texture Analyzer. The textural responses namely hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were measured via Texture Analyzer. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of paneer samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. Full second order polynomial was developed to predict each response. All the textural and sensory responses were statistically analysed.
Starting Page	709
Ending Page	719
Page Count	11
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-06-18
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fibre Low calorie Paneer Sensory properties Texture RSM Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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