Studies on preparation of paneer incorporated with spinach (Spinacia oleracea) powder
| dc.contributor.advisor | Kamble, N.S. | |
| dc.contributor.author | Chaudhari, Bhushan Bapu | |
| dc.date.accessioned | 2023-03-11T09:39:52Z | |
| dc.date.available | 2023-03-11T09:39:52Z | |
| dc.date.issued | 2022-11-30 | |
| dc.description.abstract | The study was undertaken to prepare the paneer by using Spinach powder. The research work was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, VNMKV, Parbhani during the year 2021-22, using buffalo milkand different proportions of spinach powder. Spinach powder was the key goal of extracting and preserving the nutritional and health benefit properties of leafy spinach. Spinach is a source of research work that it is rich source of fiber, vitamins A, C, E, K, B6 and B12 along with minerals such as copper, potassium, phosphorus, zinc, folic acid, niacin and folate etc. Spinach is helpful in joint pain, urinary calculi, colds, sneezing, sore eyes, bowel discomfort, ringworm scabies, flatulence and fever. The colour and appearance score for paneer incorporated with spinach powder for treatment T1, T2, T3 and T4 was 7.75, 8.17, 8.52 and 7.68, respectively. Flavour score ranges in between 7.88 to 8.06. Body and texture score were 7.98 to 8.17. Mouthfeel score was in between 7.54 to 7.85 while overall acceptability score had ranged from 7.92 to 8.35. Almost all sensory scores for the treatment T3 were found higher than the treatments T1, T2, T3 and T4. During the work it was observed that as all the treatments were showing no such difference in colour and mouthfeel but as the parts of Spinach powder were gone on increasing in the paneer, the paneer became healthier for consumption based on health benefits but the 1.5 per cent Spinach powder had shown most effect on body and texture due to powder form which made the hard texture for that paneer. The acidity percentage was0.30, 0.36, 0.40 and 0.42 percent for the Spinach strength addedpaneer and the pH content was 5.85, 5.64, 5.51 and 5.43for the T1, T2, T3 and T4 treatments, respectively. The percentage of fat was 25.01, 25.04, 25.06 and 25.08, and the percentage of protein was 17.98, 18.13, 18.24 and 18.41 for the Spinach added paneer with treatments T1, T2, T3 and T4, respectively. The percentage of moisture was 70.81, 66.69, 65.36 and 65.17, and the percentage of total solids was 27.71, 31.78, 33.05 and 33.16 for the treatments T1, T2, T3 and T4, respectively for the Spinach powder addedpaneer. For treatments T1, T2, T3 and T4 the ash percentage of added spinachpaneer was 1.48, 1.53, 1.59 and 1.68, respectively. It was found that as the proportion of Spinach powder increased acidity, fat, ash, protein and total solids were also increased while decrease in pH and moisture content of paneer were decreased. The hardness of developed paneer were 6.89, 5.47, 4.06 and 2.33 for treatments T1, T2, T3 and T4, respectively. Cohesiveness scores for treatmentsT1, T2, T3 and T4of preparedpaneerwere 0.38, 0.58, 0.81 and 1.31, respectively. Elasticity for spinach powder added paneerwere 0.91, 1.02, 1.05 and 1.22 for treatments T1, T2, T3 and T4, respectively. Gumminess score for treatments of developed paneerwere 2.50, 2.68, 3.15 and 3.24, respectively. The chewiness score for prepared paneerwere 2.28, 3.19, 3.42 and 3.66 for treatments T1, T2, T3 and T4, respectively.This result cleared that hardness of spinach powder added paneer were decreased from treatment T1 to T2 while scores for cohesiveness, elasticity, gumminess and chewiness increased from treatment T1 to T2.For treatments T1, T2, T3 and T4 the cost of preparing a total of 1 kilogram of prepared paneer was Rs. 334.4, Rs. 333.7, Rs.333.0 and Rs. 332.4, respectively. The overall acceptability scores on 0th day for treatments were 7.93, 8.14, 8.34 and 7.91for treatments T1, T2, T3 and T4, respectively 4ºC but then there was some decrease in the consistency of spinach added paneer as the overall acceptability scores for treatments T1, T2, T3 and T4 as to 6.0, 5.89, 5.95 and 5.78 on 9th day at refrigeration temperature of 4ºC. All treatments were found to be suitable in refrigeration conditions for up to 9th days of storage.It was found that the sensory score was in declining order from day 0th to 9th day of the storage period. The increased microbial growth of the developed paneerwas the key causes of the decrease in shelf life.The 1.5 per cent Spinach powder paneer was perfect in its body and texture and also can be preferred for nutritional and health purpose. Therefore the adding of 1 per cent Spinach powder in milk for preparation of paneer is acceptable,comparatively cheaper and adaptable as far as processing technology is concerned. | en_US |
| dc.identifier.other | 23086 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810195086 | |
| dc.keywords | Spinach, Gumminess, chewiness, elasticity, overall acceptability | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 137 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Dairy Science | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on preparation of paneer incorporated with spinach (Spinacia oleracea) powder | en_US |
| dc.type | Thesis | en_US |