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.

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