Studies on Suitability Of Paneer Whey For Flavoured Jelly Confection
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Date
2014
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Publisher
MAFSU, Nagpur
Abstract
Whey is one of the major and voluminous by-products in the dairy industry.
Due to increase in the production of direct acidified indigenous milk products like
paneer and channa, there is increased availability of whey. In India, the major source
of whey is from channa and paneer production. This by-product as such being least
profitable is often wasted by the dairy industry in our country, which cannot be
justifiable for our developing nation. Discarding whey causes direct loss to dairy industry, mismanagement of valuable nutrients and increase in environmental
pollution. Hence there is the necessity for complete utilization of whey. Whey is
generally regraded as a health beneficial functional food. Incorporation of whey in
an immensely popular and cost effective product such as flavoured jelly
confection will lead to its nutritional enrichment and maximum utilization of whey.
The objectives of this research was to find out the suitability of paneer
whey for flavoured jelly confection, study the effect of different levels of paneer
whey on physico-chemical, microbial, sensory evaluation, shelf-life and cost of
production for flavoured jelly confection prepared using water and paneer whey
in different proportions viz.,100:00, 75:25, 50:50, 25:75 and 00:100. Paneer whey
was testing 6.36% total solids and 0.38% titrable acidity. Samples from all the
treatments were analyzed for total solids, total soluble solids, acidity, total
protein, reducing sugar, total sugar, total carbohydrates, total ash and moisture
content where T5 (100% paneer whey) noted highest 69.29%, 68.20°Brix,
0.44%, 0.25%, 14.69%, 68.50%, 68.55% and 0.42% respectively while the
moisture content was 30.76%. The increase in levels of paneer whey significantly
decreases the moisture.
The microbial analysis of fresh flavoured jelly showed statistically
significant differences for standard plate count. Treatment T5 recorded
significantly higher counts over all other treatments. The standard plate count
was lowest for T1. Yeast and mold count was zero for all treatments.
Sensory evaluation of flavoured jelly confection was undertaken for
colour, flavour, appearance, body and texture and overall acceptability using nine
point Hedonic scale. The results revealed non-significant differences among the
treatments. The highest colour score (7.52) was observed for T2 (25% paneer
whey) and lowest score (7.40) was recorded for T4 and T5. Treatment T1 and T2
recorded highest flavour score (7.52). Treatment T4 scored highest (7.08) for
body and texture. The highest score (7.48) was assigned to T4 for appearance
while highest score (7.48) was allotted to T3 for overall acceptability.
The shelf-life studies of flavoured jelly confection were undertaken at 32 ±
1°C. The observations for moisture, titrable acidity, protein, standard plate count, yeast and mold count and sensory attributes were noted on 7th, 14th, 21st and
30th day of storage. The statistical analysis revealed significant effect on all
physico-chemical properties. The initial moisture content for T1 (34.85%) and T5
(30.76%) was reduced to 32.24 and 28.21%, titrable acidity increased from 0.40
and 0.44% to 0.57 and 0.60% respectively at 30th day of storage. Initial total
protein content remained unaltered during the course of investigation.
Standard plate count showed an increasing trend with the progressive
storage studies and with the increasing levels of paneer whey. The yeast and
mold count was noted zero. The statistical analysis revealed non-significant
differences for all the sensory attributes on 7th, 14th, 21st and 30th day of storage.
The highest sensory score for colour (T4) 7.64, flavour (T1) 7.56, body and
texture (T3) 7.30, appearance (T3) 7.54 and overall acceptability (T3) 7.64, was
recorded at the end of storage studies.
The production cost was worked out for flavoured jelly confection and it
was observed that per kg cost reduces with the increasing levels of paneer whey.
The cost of one kilogram fresh flavoured jelly confection was Rs. 205.098 (T1),
Rs. 204.571 (T2), Rs. 203.787 (T3), Rs. 201.475 (T4) and Rs. 195.993 (T5).
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