Author(s):
PD Sarnaik, NS Kamble, AP Deshmukh, AG Sarnaik and HJ Madavi
Abstract:
The Study was conducted on the topic “Studies on Effect of Black Pepper on Quality of
Paneer.” The different levels of black pepper 0.25, 0.50 and 0.75 per cent were tried in
paneer. The product obtained for organoleptic evaluation by panel of judges. It was observed that colour and appearance scores for the treatments T
1, T
2, T
3 and T
4 were 7.13, 7.75, 8.63 and 7.06, respectively. Flavour score was T
1, T
2, T
3 and T
4 treatments were 6.69, 7.56, 8.56 and 7.75, respectively. Taste was T
1, T
2, T
3 and T
4 treatments were 6.69, 7.56, 8.56 and 7.75, respectively. It was observed that the overall overall acceptability score for sensory was 6.90, 7.53, 8.31 and 7.28, respectively. It was clear that the level of 0.50 black pepper have highest overall acceptability.
PD Sarnaik, NS Kamble, AP Deshmukh, AG Sarnaik and HJ Madavi. Studies on microbial count of black pepper powder incorporated paneer. J Pharmacogn Phytochem 2021;10(1S):153-154.