EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS AND LIPOLYSIS IN PANEER
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Date
2019
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DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Paneer is a heat and acid coagulated traditional Indian dairy product. It is one of the most demanding dairy product and widely used in preparation of various dishes. It is highly favorable medium for the growth of various proteolytic and lipolytic microorganisms. Proteolysis and lipolysis shorten the shelf life of the paneer. Several attempts were made to enhance the shelf life of paneer. There has been more focused interest in discovering new natural antimicrobials. Although, spices have been well known for their medicinal, preservative and antioxidant properties, they are currently used mainly for enhancing the flavour of foods rather than extending shelf life. No attempts have been reported so far to exploit potential of cardamom to control proteolysis and lipolysis of paneer. The present study was carried out in three phases namely (i) optimization for rate of addition of cardamom to control proteolysis and lipolysis, (ii) selected levels of cardamom evaluated for chemical, microbiological and sensory characteristics of paneer and (iii) evaluation of shelf-life of paneer during storage at 7±2°C in LDPE package.