Preparation, storage and microbiological quality of ready-to-serve low cholesterol masala paneer
2014
Monika Rani | Randheer Singh Dabur | Sudhi Ranjan Garg | Vijay Jadhav
Aim: To prepare ready-to-serve masala paneer products with very little cholesterol and to assess their nutritional composition and microbiological safety under refrigerated conditions. Materials and Methods: Brine dipped and dry salted masala paneer products were prepared using fresh skim milk (fat 0.5 % and solid not fat (SNF) 8.7%), vegetable oil (soybean oil), coriander leaves (1%), mint leaves (1%) and green chilies (0.3%), roasted and grounded cumin seeds (0.3%) and black pepper (0.3%). These products were then analyzed for total energy, fat, protein, cholesterol, calcium (Ca) and magnesium (Mg). The samples were examined for standard plate counts (SPC), yeast and mold counts, coliform counts, Staphylococcus aureus counts and E. coli count at 2 days interval up to 8 days and also for the presence of Salmonella spp. and Listeria monocytogenes. Results: These products with very low cholesterol content (<2mg/100g) can be labeled as cholesterol free paneer products. Nutritional evaluation revealed that 15% of the Daily Reference Value of energy, 38% of protein and 20% of calcium could be met from single serving of 100g of ready-to-serve products. SPC, coliform count and yeast and mold counts in the products were very low while E. coli. Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes were not detected. The products were microbiologically safe and remained so for at least 6 days on refrigeration storage. Conclusion: It is concluded that the ready-to-servelow cholesterol products were hygienic and microbiologically safe.
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