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Subject: Livestock Product Technology × Author: Bisht, Arti × End date: 2019 × Start date: 2016 ×
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    ThesisItemOpen Access
    Effect of soy fiber incorporation on physico-chemical, microbiological and sensory attributes of low-fat paneer
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Bisht, Arti; Singh, P.K.
    Paneer is an important indigenous wholesome dairy product that is extensively used as a base material in the preparation of a large number of Indian culinary dishes. It is a rich source of good quality protein, fat, vitamins and minerals but also contributes to a substantial fat intake in the diet. As consumers are becoming more health conscious, so there is a need to develop low fat diet that not only contains fewer amounts of fat but also give good taste to the consumers. The objectives of the present study was to develop a low-fat paneer, optimization of the type and amount of soy fiber in low fat paneer, evaluation of physico-chemical, sensory and microbiological properties of low fat paneer enriched with soy fiber and to study the storage stability of soy fiber enriched low fat paneer. Optimization of soy fiber level was carried out (0.1 to 1.5%) and Response Surface Methodology (RSM) was used for designing of the experiment (based on sensory scores) as well as to select the appropriate level of the soy fiber. Three trials of the experiment were done and each sample was evaluated in duplicates and data obtained was analyzed statistically by using analysis of variance (ANOVA) technique. Sensory evaluation of paneer was carried out by using 8 point Descriptive Scale. The proximate composition(moisture, protein, fat, ash and total solids) of control as well as treated samples were determined by AOAC (2005) method and it was found that there was non-significant(P>0.05)difference between control and treatment groups. The highest average score for overall acceptability of low-fat paneer was recorded in T2 (7.21) followed by T1(6.75), T0(6.20) and T3(6.13). Among all the combinations of soy-fiber in low-fat paneer the best one in terms of flavor, colour & appearance, body & texture, mouthfeel and overall acceptability was paneer having 0.4% soy fiber. On the basis of Texture Profile Analysis it was found that on addition of soy fiber, hardness as well as chewiness of low fat paneer decreases significantly (P<0.05) as compared to control. In case of microbiological analysis, T3 sample had higher TPC and Yeast & Mold Count as compared to other samples and there was significant (P<0.05) increase in the TPC and Yeast & Mold count on storage. Thus, on the basis of following results, we can conclude that the quality of low-fat paneer having 0.4% soy fiber was similar to the paneer made from milk having 6% fat and 8.5% SNF. This paneer was found to have higher protein content and low fat content as compared to the paneer made from buffalo milk (6% fat) and thus it can be therefore, useful from therapeutic point of view for all consumers suffering from cardiovascular diseases.