Technological Studies on the Development of Paneer Empanada
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Date
2013-08-15
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Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
Abstract
An attempt was made to develop paneer empanada, a baked product filled with grated paneer. For optimizing the ingredients levels for dough preparation, the refined wheat flour at the rate of 70, 75 and 80 per cent, sugar at the rate of 6, 8 and 10 per cent, suji at the rate of 5, 10 and 15 per cent, shortening agent at the rate of 6, 8 and 10 per cent, milk powder at the rate of 5, 10 and 15 per cent, salt at the rate of 1.0, 2.0 and 3.0 percent and yeast at the rate of 3, 4 and 5 per cent were tried to prepare the dough. Among the various levels of ingredients tried, the dough prepared by using the 80 per cent refined wheat flour, 8 per cent sugar, 10 per cent suji, 8 per cent shortening agent, 10 per cent skim milk powder and 2 per cent salt was adjudged as best compared to other combinations. Baker‟s yeast was selected at 4 per cent based on the dough rise capacity test. To prepare paneer empanada, the standardized fermented dough was made in to round shape and later was filled with grated paneer and salt/sugar/spices in appropriate proportions. The round shape dough was folded over half moon shape and baked at various levels of baking, namely, 160ºC, 180ºC and 200ºC for 15, 20 and 25min. Among the various baking time-temperature combinations tried, the combination of 200ºC for 20 min was found to be optimum for the best quality product. To optimize the salt level in the salted empanada, different levels of salt namely 1, 2 and 3 percent were added to the product. The sensory evaluation studies revealed that the empanada prepared by 2 per cent salt addition was best accepted. Sensory evaluation of spiced empanada prepared by adding spices at a level of 20, 30 and 40 per cent revealed that 30 per cent addition of spices was optimum. Further, for sweet empanada, among the various sugar levels tried (5, 10 and 15 percent), the empanada prepared by 10 percent sugar was adjudged as best. The final optimized paneer empanadas were packed in different packing materials (Low Density Polyethylene and Metalized Polyester). The shelf-life of salted and sweet empanadas packed in LDPE was up to 3 days and that of spiced empanada was only for 2 days at ambient temperature. In case of MEP packed product, the shelf life was found to be 4 days whereas the spiced empanada was found to be only 3 days at ambient temperature. Vacuum packaging of the salted and sweet empanadas packed in MEP has resulted in increased shelf life of 5 days. Vacuum packaging of the spiced empanada in MEP, however had only 3 days of shelf life.
Description
PG Thesis
Keywords
integrated pest management, costs, crops, productivity, tillage equipment, manpower, land resources, planting, area, economics