EVALUATION OF AMLA JUICE AS COAGULANT FOR THE MANUFACTURE OF PANEER
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Date
2014
Authors
Journal Title
Journal ISSN
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Publisher
AAU, Anand
Abstract
The objective of the present experiment was to arrive at a method of manufacture
for Paneer on the basis of evaluation of Amla juice as coagulant for the process
parameters such as dilution of Amla juice with water (juice:water) (A) and coagulation
temperature(OC) (B). These parameters were decided by using the Central Composite
Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced
statistical software programme named Design Expert 9.0.3.1 for planning and executing
the experiment. In this study, a tentative method of manufacture as employed
commercially for Paneer was employed and varying levels of dilution of Amla juice with
water and coagulation temperature were chosen and replaced as and when required at 3
levels within a specified range of 0:0 to 0:2 and 70 to 80oC respectively. These ranges of
parameters were fed into the statistical software programme and the software suggested
13 trials of different combinations of these parameters. All the 13 experimental samples
were analyzed for their compositional attributes (per cent moisture, per cent fat, per cent
protein content, per cent lactose, vitamin C (mg/100g) and ash content in per cent);
physico-chemical properties (acidity (per cent LA), pH, water activity (aw), Free Fatty
Acid (μ eq/g), and fiber per cent); microbial count (Standard Plate count (cfu/g, log
transformed), Yeast and Mold Count (cfu/g, log transformed) and Coliform Count (cfu/g,
log transformed); rheological characteristics (Stiffness (N/mm), Hardness (N),
Cohesiveness, Chewiness (N), Adhesiveness (N mm) and Fracture force); sensory
attributes (Flavour score (out of 50), Body and Texture score (out of 35) and Colour and
Appearance score (out of 10)).
Description
Keywords
dairy science, dairy technology, Evaluation