ICAR Research Data Repository for Knowledge Management
Development of Various Paneer Based Spreads
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Development of Various Paneer Based Spreads
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| Creator |
Arun Kumar, H.
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| Contributor |
Ramachandra Rao, H.G.
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| Subject |
packaging, flavouring, animal husbandry, productivity, application methods, fats, proteins, economic systems, storage, milk products
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| Description |
Ph.D. Thesis
The traditional dairy products amount for over 90 per cent of all dairy products consumed in our country. The increasing demand for the traditional products presents a great opportunity for the organized dairy sector in India to streghthen its base and take a large share of expanding milk production, which is expected to cross 100 million tones level by 2006. Paneer is one of the common traditional dairy products prepared throughout the country. The nutritive value of paneer is comparatively better than some of the western dairy products. Therefore various types of paneer-based spreads have been investigated not only to improve the functional properties but also enrich thenutritional quality. Further very little attention has been given to preservation of paneer or paneer based dishes. Several techniques like physical and chemical methods have been tried to improve the shelf life of paneer, all of which may not be acceptable now-a-days due to practice of food safety measures such as without adding any chemical preservatives. Therefore novel techniques like use of microwave and vacuum packaging have been investigated to improve the shelf life of paneer spread Incorporation of WPC, sodium caseinate and soy solids not only improves the functional properties of the paneer spread but also increases the nutritional quality of the spread, further acceptability of paneer spread can be improved significantly by incorporation of various flavour enhancers at specific level. The application of continuous microwave processing or vacuum packaging alone or incombination was carried out to increase the shelf life of paneer spread. Microwave treatment study revealed that the keeping quality of paneer spread could be extended 2 times (2 days) at 30±1°C and 4 times (63 days) at 7±1°C. Application of vacuum packaging extended the shelf life of paneer spread 2 times (2 days) and more than 2 times (35 days) at 30±1°C and 7±1°C respectively. The shelf life could be increased without any adverse effect on chemical, microbial, rheology and sensory characteristics. The vacuum packaging followed by microwave treatment increase the shelf life of paneer 3 times (3 days) at 30±1°C and 5 times (77 days) at 7±1°C. There is a great scope for the organized dairy sector of India to exploit this newly developed paneer based spreads as a best alternative for cheese and butter spreads in the Indian market. Further research could be extended to incorporation of condiments in paneer spread, storage of paneer spreads in various packaging materials (Polypropylene, polysulphane, aluminum and laminates of PET/PE, PET/Al.Foil/PE etc) and gaspackaging technique can be taken up. |
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| Date |
2016-06-24T14:02:34Z
2016-06-24T14:02:34Z 2006-03-10 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/67954
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
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