DEVELOPMENT OF READY-TO-EAT EXTRUDED PANEER
| dc.contributor.advisor | H. ARUN KUMAR | |
| dc.contributor.author | K. BALA GOPI | |
| dc.date.accessioned | 2023-11-15T17:10:49Z | |
| dc.date.available | 2023-11-15T17:10:49Z | |
| dc.date.issued | 2019-10-01 | |
| dc.description.abstract | Extrusion-technology is gaining increasing popularity in the global agro-food processing industry, particularly in the food and feed sectors. Extrusion cooking technologies are used for cereal and protein processing in food. Keeping in view these facts, an attempt has been made to develop ready to eat extruded paneer. In this study level of refined wheat flour (3 per cent), salt (2 per cent) and spices (2 per cent) addition were optimized to prepare two different extruded products. i.e., Whey Protein Concentrate (WPC) enriched and spices enriched RTE extruded paneer. To the standardized products enrichment was done with WPC (6 per cent) which is rich in nutrients and occupies a unique place of importance in food and human nutrition because of their wide acceptance in the world. Milk proteins are important in the diet because of the many health benefits associated with their consumption. To see its shelf life stability under room temperature, products were packed in metalized polyester for 60 days. The results of this study revealed that moisture content and free fatty acid content increased during storage. Marginal decrease in the overall acceptability of stored extruded paneer was noticed. No detrimental changes have been noticed during the entire storage period and the products were found in acceptable quality at ambient conditions. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810201238 | |
| dc.language.iso | English | |
| dc.pages | 150 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | |
| dc.sub | Dairy Technology | |
| dc.theme | Dairy Technology | |
| dc.these.type | M.Tech. | |
| dc.title | DEVELOPMENT OF READY-TO-EAT EXTRUDED PANEER | |
| dc.type | Thesis |