DEVELOPMENT OF VALUE ADDED READY TO EAT PANEER
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Date
2021-02-01
Authors
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Journal ISSN
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Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR-585 401
Abstract
RTE foods are fast growing global population foods and its popularity is growing
among the consumer. Consumers are getting more health conscious and looking for organic
quality, taste, flavour and freshness of the product. With change in lifestyle, nuclear
families, working couples, more and more people are opting for innovated ready to eat
foods. Consumer can enjoy the food during off season, and it is very hygienic. Ready to
eat foods are very easy to use. An investigation was made develop a value added ready to
eat paneer. Paneer is a south Asian variety of soft cheese obtained by acid and heat
coagulation of milk it is non fermentative, non-melting and unripe type of cheese. Paneer
is popular throughout south Asia used in raw form (or) in preparation of several varieties
of culinary dishes and snacks. the production of paneer is now spreading so an attempt was
made to develop ready to eat paneer by incorporating different level of common salt at
(0.5, 1, 1.5 and 2.0 per cent), spices (pepper: garlic :ginger @ 1:1:1), oats (1, 3, 6 and 9 per
cent) and pumpkin seeds (3, 6, 9 and 12) in order to enrich quality fat, proteins, fiber, iron
contents to paneer. The paneer with 1.5 per cent Salt , 1.0 per cent mixed spices (pepper:
garlic :ginger @ 1:1:1) , 3.0 per cent oats and 6 per cent pumpkin seeds showed higher
sensory scores with respect to colour and appearance (8.32), body and texture (8.56),
flavour ( 8.68) and overall acceptability ( 8.66) . The developed value added ready to eat
paneer had increased level of fat (21.88 % ), protein ( 18.65 % ) fiber (1.70 %) and iron
(1.52 mg ) compared to control sample had fat ( 20.80 % ), protein (18.08 %), fiber and
iron was absent in control sample. The Developed product can be stored up to 4 days at
(30±1°C) and 12 days at (7±1°C) in the metallized polyester pouches