• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 2 (2021)

Standardization and quality evaluation of low fat carotene rich paneer for its Physico-chemical, sensory and microbiological properties during storage

Author(s):

Selvamuthukumaran M

Abstract:
Low fat carotene rich paneer was developed by blending skimmed milk and carrot juice at different proportions. Paneer developed from 70:30 blend combinations exhibited higher sensory score. The developed product was packed in low density polyethylene pouch (LDPE) and stored at 4 and 15 ˚C in order to assess the quality during storage. Significant difference in textural parameters was noted for various paneer samples prepared from blends of skimmed milk and carrot juice. Physicochemical properties of paneer shows that acidity significantly increased, while moisture, fat, protein, lactose, energy, pH significantly reduced and ash, carotenoids content exhibited insignificant changes during storage. Sensory properties of sample show that the product was found to be safely acceptable upto 7 days at 4 ˚C and 3 days at 15 ˚C. Microbiological properties show that the total plate count (TPC), coliform, yeasts & moulds counts significantly increased during the entire storage period.

Pages: 1517-1522  |  737 Views  277 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Selvamuthukumaran M. Standardization and quality evaluation of low fat carotene rich paneer for its Physico-chemical, sensory and microbiological properties during storage. J Pharmacogn Phytochem 2021;10(2):1517-1522.

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter