DEVELOPMENT OF STERILIZED FUNCTIONAL Paneer Kheer UTILIZING PUMPKIN (Cucurbita sp.) SEEDS AND WHEY PROTEIN CONCENTRATE (WPC)
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Date
2021-02-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Kheer is a dairy based delicacy popular throughout India. The objective of the
present research study was to develop sterilized functional paneer kheer utilizing
pumpkin (Cucurbita sp.) seeds and whey protein concentrate. Incorporation of functional
ingredients into milk products might improve the functional and therapeutic benefits of
the final product and benefits to the host when consumed. Paneer kheer was prepared by
incorporating 2, 3 and 5 per cent pumpkin seeds and 2, 4 and 6 per cent WPC
respectively. Paneer kheer prepared with 2 per cent pumpkin seeds had maximum overall
acceptability of 8.20 whereas 4 per cent WPC had 8.01 of overall acceptability. The
sterilized functional paneer kheer prepared with combined levels of both pumpkin seeds
and whey protein concentrate (1:1) was added @ 1, 3, 5 and 7 per cent. 5 per cent
combination had better sensory characteristics with 8.40 overall acceptability and
resulted in better physico-chemical attributes like 35.79 per cent total solids, 6.78 per cent
fat, 8.02 per cent protein, 1.17 per cent ash, 1.30 per cent fiber and pH of 5.97 with better
rheological properties and microbiological aspects. Thereby the storage studies conducted
revealed paneer kheer packaged in the glass bottles had shelf stability up to 60 days at
ambient temperature (30±1°C) exhibited good sensory, chemical and microbiological
quality. Further the product received less score for body and texture. Hence the functional
sterilized paneer kheer can be recommended to all age group which possess high
nutritional and therapeutic benefit and can be commercialized easily.