Email : firstname.lastname@example.org
Academic Details :
Previous Experience : Professor & Head
Department of Dairy Technology
College of Dairy Technology
Chhattisagarh Kamdhenu Vishwavidyala, Camp- College of Dairy Technology, Raipur (C.G.) India
Area of Work : Soy Fortified Paneer : Formulation, Processing and Storage
Paneer is a nutritious heat acid coagulated indigenous milk product, which occupies an important place in Indian dietary. However, the high cost of paneer has restricted its popularization particularly so among the middle class and the poor. Milk fat being a major contributive factor for the high cost and increasing occurrence of coronary complications there is considerable interest to reduce/replace the milk fat in paneer. This amounts to the manufacture of paneer like products utilizing low fat milk with non-conventional food solids (like soybean), which are not only cheaper but can also be converted into product resembling closely to paneer in textural and nutritional characteristics. Shelf life of paneer is very poor and it does not keep well for more than 1-2 days at room temperature (20 - 25Â°C). It is spoiled mainly due to the surface growth of microorganisms which brings about various physicochemical changes leading to development of off flavour.Studies were conducted for producing low cost improved shelf life paneer like product called as soy fortified paneer (SFP). The effect of varying fat content (0-6%) and soy milk (7.5 ÂºB) proportions in the blend were studied on textural characteristics, sensory qualities, yield and solids recovery of SFP.The coagulated mass obtained from buffalo milk (3.2 % fat) and soy milk (7.5ÂºB) in proportion of 85:15. when pressed for 20 minutes and cooled in chilled water (4 ÂºC ) for 2 hours was similar in textural characteristics to paneer made from buffalo milk of 6 % fat content. Solids recovery and yield of the product were maximum at this blend ratio. SFP made from this blend was organolaptically acceptable as analyzed by fuzzy approach and had good sensory qualities. Conditions for the salt treatment of SFP were optimized in terms of dipping time, temperature and concentration of salt (sodium chloride and potassium sorbate) solutions on the basis of textural changes and salt uptake in the sample. Salt treatment with sodium chloride (3%) and potassium sorbate (0.5%) at 63.5Â°C for 12.5 minutes produced SFP cubes with minimum textural changes (11 â€“ 20 %) and desired salt absorption (0.11 â€“0.15%).Microwave treatment of salt treated SFP sample (power level 4, 120 W for 60 seconds) kept it safe in HDPP pouches for 24 days as against 9 days for untreated samples. The SFP samples treated with microwave only, were acceptable up to 18 days when stored at 8 Â± 2ÂºC. The microwave convective drying behavior of SFP followed the typical trend of food drying curves. Drying rate and diffusivity increased with increase in hot air temperature and microwave power. Conditions for drying of SFP were optimized using response surface methodology. The hot air temperature 53.5Â°C and microwave power 111.5 W yielded quality dried SFP cubes with uniform texture and surface, unblemished and clear (off white with slightly mottled brown color). Rehydration of dried SFP in luke warm water (40Â°C) was within reasonable limits. The dried SFP cubes had shelf life of 118 days under accelerated conditions of storage.