Record Details

Development of ready-to-serve spiced paneer

KrishiKosh

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Title Development of ready-to-serve spiced paneer
 
Creator Gupta, Neha
 
Contributor Dabur, R.S.
 
Subject Paneer, Spice marination, Heat treatment, Sensory attributes, Shelf life
 
Description The present investigation was carried out to standardize the technology of
ready-to-serve (RTS) spiced paneer and monitor the sensory, physico-chemical and
microbiological changes during storage. Two categories of spiced paneer were
prepared by marinating the paneer cubes with different levels of ginger+garlic and
red pepper+black pepper separately in thick curd with cumin, coriander, salt and
sugar. Selected two formulations were left for 60, 120 and 180 minutes for
maturation. Marinated paneer samples were packed in multilayer polyethylene
pouches and given heat treatment at 15 psi for 10, 15 and 20 minutes. The RTS
spiced paneer formulations were stored at room temperature (16-25°c) and samples
were drawn for analysis on 0th day, 15th day and 30th day respectively to observe
the sensory, physico-chemical and microbiological changes during storage. On the
basis of sensory attributes two best formulations i.e. 10 per cent ginger + 5 per cent
garlic and 1.25 per cent red pepper + 0.25 per cent black pepper, 60 minutes as
maturation time and 10 minutes heat treatment time were selected.
Sensory evaluation revealed that RTS spiced paneer, when freshly prepared
was ‘liked very much’ by the judges in both the categories (with and without heat
treatment). After 15 days of storage, scores were around 6.0 and above, which
means the samples were ‘liked slightly’ by the judges and thereafter scores
decreased and judges found the samples to have an off-flavour and were therefore
rejected. Moisture content and pH had shown a decreasing trend while free fatty
acid (% oleic acid) and acidity (% lactic acid) had shown an increasing trend
during entire period of storage for all the paneer samples. During storage period,
standard plate count increased to the level of almost 4 log cycle whereas spore
former count increased at the rate of one log cycle in all the paneer samples. It was
concluded from the results that both the formulations of RTS spiced paneer had 15
days shelf life at room temperature.
 
Date 2016-11-22T14:27:10Z
2016-11-22T14:27:10Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87035
 
Language en
 
Format application/pdf
 
Publisher CCSHAU