DEVELOPMENT OF READY-TO-EAT EXTRUDED PANEER
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Date
2019
Authors
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Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
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
enriche