EVALUATION OF EXTRACTS FROM SELECTED SPICES TO EXTEND SHELFLIFE OF PANEER
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Date
2012
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Anand Agricultural University, Anand
Abstract
Paneer, the traditional Indian dairy product having shot shelflife. Spices and herbs are well known for preservative and antioxidant properties. The potential common spices and herbs as preservative for paneer was tested in our laboratory. The study was a step in this direction and is aimed at evaluating suitability of selected spice extracts to extend shelf life of paneer. In the study work was carried out to evaluate acceptability of spice extracts in paneer, examine acceptable spice extracts for enhancing shelf life of paneer, optimize rate of addition of the selected spice extracts in paneer and test efficacy of the selected spice extracts as a preservative for paneer. Oleoresins and essential oils of cardamom, cinnamon and clove
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Keywords
Dairy Chemistry, Study