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"STUDIES ON PREPARATION OF PANEER BY INCORPORATION OF CHICKPEA SOLIDS "

KrishiKosh

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Title "STUDIES ON PREPARATION OF PANEER BY INCORPORATION OF CHICKPEA SOLIDS "
 
Creator Chandrakar, Mahesh Kumar
 
Contributor Karthikeyan, S.
 
Subject PANEER, INCORPORATION, CHICKPEA SOLIDS
 
Description India is the largest milk producer in the world and total milk production was estimated at 98.2 million tones. About 1 per cent of total milk produced is converted into paneer amounting to 1,50,000 tones. Now-a-days consumers are interested to have novel products with improved taste and nutrition at reduced price. The production of chickpea in India is estimated at 5.08 million tones (75 per cent of world production) and in Chhattisgarh it is 0.212 million tones. Due to its bland flavour in nature, chickpea finds incorporation in many food formulations. The present investigation was planned to incorporate chickpea solids in the form of chickpea milk in paneer preparation. Accordingly, buffalo milk (standardized) was replaced by incorporating chickpea milk solids at 10 (T2), 20 (T3), 30 (T4) and 40 per cent (T5) levels and one control (T1) paneer were manufactured.
Chemical analysis of only fresh paneer was carried out for moisture, fat, protein, carbohydrate, ash and acidity, while sensory evaluation (colour and appearance, body and texture, flavour) was carried out for fresh and refrigerated stored (7±1 0C) paneer. Physical stability during frying of paneer was observed. The sensory quality of fresh (0th day) stored (6th day) fried paneer was also evaluated. The chemical evaluation revealed that the control (T1) had lowest moisture (54.1 %), carbohydrate (2.4 %) and ash (1.8 %) and higher fat (23.5 %) and protein (18.2 %) contents, whereas T5 paneer sample had highest moisture (59.7 %), carbohydrate (4.1 %) and ash (2.5 %) and lowest fat (16.7 %) and protein (17.0 %) contents and acidity ranged from 0.20 % (T1) to 0.24 % (T5).
Sensory evaluation of fresh and stored paneer samples revealed that the control was superior in its flavour score and ranged from 46.95 (fresh) to 40.55 (6th day), while the flavour scores of fresh experimental paneer samples were
significantly lower and ranged from 46.55 (T2) to 42.20 (T5) than control and decreased gradually during storage. The body and textural characteristics score of experimental samples was T2 (28.670) and T3 (28.630) which were on par with control T1 (28.780), while T4 and T5 had lowest score.
During frying almost all paneer samples retained the physical stability. The T4 and T5 showed brittleness with rough surface in their body and textural characteristics. After frying, the flavour and body and texture score in experimental samples increased than control. Among the paneer samples, T3 had the highest flavour and body and texture scores ranged from 47.25 (0th day) to 43.55 (6th day) and 32.90 (0th day) to 32.30 (6th day), respectively than control.
The cost of paneer produced per kg by incorporating 80 % buffalo with 20 % chickpea milk solids (T3) was the lowest (Rs. 155.51) than control (Rs. 156.97).
 
Date 2016-03-04T10:42:16Z
2016-03-04T10:42:16Z
2008
 
Type Thesis
 
Identifier 104p.
http://krishikosh.egranth.ac.in/handle/1/64744
 
Language en
 
Format application/pdf
 
Publisher Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.)