DEVELOPMENT OF READY-TO-EAT (RTE) FUNCTIONAL PANEER BURFI ADOPTING MODIFIED ATMOSPHERIC PACKAGING (MAP) TECHNIQUE
| dc.contributor.advisor | HARINI VENUGOPAL | |
| dc.contributor.author | HARSHITHA R | |
| dc.date.accessioned | 2023-12-29T11:03:37Z | |
| dc.date.available | 2023-12-29T11:03:37Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Paneer is popularly renowned as Indian soft cheese and is widely accomplished throughout the globe. Though paneer is rich in health benefits, its high moisture content makes it susceptible to microbial growth. Hence, the present research was undertaken with the objective to develop RTE functional paneer burfi utilizing functional ingredients such as jaggery, whey protein concentrate, curcumin, pumpkin seeds and desiccated coconut along with adopting MAP technique to extend shelf life. The developed RTE functional paneer burfi resulted in better physico-chemical properties with water activity of 0.74, 14.60 % moisture, 12.00 % fat, 20.80 % protein, 1.80 % dietary fibre, 24.26 % sucrose, 24.07 % other carbohydrates, 0.24 % curcumin, 2.23 % ash and 0.33 % LA with good microbiological quality and improved rheological attributes. The control and RTE functional paneer burfi were further subjected to shelf-life studies using metallised polyester adopting a modified atmospheric packaging technique with a gas mixture ratio of 80 % N2: 20 % CO2. The effect of storage study on MAP technique adopted RTE functional paneer burfi was monitored by sensory, chemical and microbiological studies. The shelf stability showcased that control and RTE functional paneer burfi had a shelf life of 5 and 15 days at ambient temperature (30 ± 1°C) and 15 and 25 days at refrigeration temperature (7 ± 1°C) respectively. The developed RTE functional paneer burfi has additional nutritional benefit and therapeutic value besides functionality which can be recommended to all age groups. Thus, the research work unites the farming community for turmeric production, technological intervention for the development of a wide range of functional products with easy commercialisation. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810204935 | |
| 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 (RTE) FUNCTIONAL PANEER BURFI ADOPTING MODIFIED ATMOSPHERIC PACKAGING (MAP) TECHNIQUE | |
| dc.type | Thesis |