Physico chemical characterization of paneer assessed by varying pressure-time combination
2017
Sinha, Chitranayak
Paneer is one of the most popular traditional heat-acid coagulated milk products in India used for the preparation of a variety of culinary dishes and snacks. The manufacturing of paneer essentially involves heat-acid coagulation of standardized milk followed by pressing of the coagulum for a specified duration in a mechanical or hydraulic press. Paneer samples were prepared by applying varying pressure and time combinations and their characteristics measured. Moisture content, bulk density and porosity of the paneer prepared were evaluated by standard methods. The variation in the pressure applied over the paneer hoop was found to have significant effect on the moisture content. The highest moisture content of 56.25 per cent was observed for 7.6 k Pa applied pressure for 20 minutes duration and the lowest value 47.35 per cent was observed for 14.13 k Pa applied pressure for 30 minutes which showed that an increment in the duration of pressing of 10 minutes has reduced the moisture content by about 5 per cent. A decrement in the porosity value was observed from 19.80 per cent to 14.16 per cent as the time of pressing the coagulum was varied from 20 to 30 minutes and the pressure was increased from 7.6 k Pa to 10.8 k Pa, which showed that paneer became less porous when the duration of pressing was increased. Bulk density showed reverse trend, which enhanced sensory acceptance.
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Эту запись предоставил Indian Council of Agricultural Research
