DEVELOPMENT OF CASEIN BASED EDIBLE COATING INCORPORATED WITH ESSENTIAL OIL FOR PANEER
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Date
2022-03-04
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COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR
Abstract
Edible films and coatings are used for enrobing food products with the aim of
protecting it from chemical deterioration and microbial spoilage. Current study was
focused on the application of edible coating based on sodium caseinate incorporated
with clove bud essential oil on paneer. The effect of edible coating on paneer was
assessed based on its sensory appeal, physico chemical qualities including anti-
oxidant potency and microbial qualities exhibited during refrigerated storage. Casein
based edible coating was prepared by adding sodium caseinate, plasticizer (glycerol),
pectin and clove bud essential oil. The levels of each ingredients were optimised
using respons e surface methodology considering flavor, body and texture, color and
appearance, overall acceptability and water activity as responses. The optimised
formulation of coating solution were 13% of sodium caseinate, 3% of glycerol, 1.25%
of pectin and 0.3% of clove bud essential oil. The sensory, physico-chemical and
microbiological qualities of the coated paneer were analysed and compared with the
control paneer. There was no significant difference in the proximate composition and
acidity between the coated paneer and the control paneer (p≤0.01). The water activity
of the coated paneer was found to be 0.88 which was much lower than that of the
control sample (0.98). The shelf life of samples coated with optimized edible coating,
packaged in LDPE pouches had more shelf life than the control paneer as the coated
paneer kept well for 9 days while the control paneer was spoiled after the 6th day of
refrigerated storage. The paneer coated with casein based edible coating had good
anti-oxidant property IC 50, 5878 mg/Kg initially when compared to the IC 50 value
of control paneer which was 10340mg/Kg. Even the anti-oxidant potency of both the
coated and control paneer kept decreasing on storage, the rate of decrease was
significantly higher for the control paneer.
Description
Submitted in partial fulfilment of the requirement for the degree of Master of Technology, Dairy Technology