Vol. 6, Issue 1 (2018)
Development and optimization of shelf stable ready to eat palak paneer
Author(s): RS Thakur and DC Rai
Abstract: A convenient ready to eat thermally processed palak paneer has been developed using retort processing. The processing parameters like temperature and time 110 to 125â°C for 10 to 25 min respectively optimized on the basis of descriptive sensory evaluation and thermal parameter F0. The processing temperature and time of 116.9 â°C for 10 min was considered to be the most appropriate for retorting the palak paneer with overall acceptability of 7.81 and desirability 0.719. The developed product was subjected to various chemical, microbial and sensory analyse during storage for 180 days at ambient temperature (17-37°C). Free fatty acid (FFA) thiobarbituric acid (TBA) value and Peroxide value (PV) increased significantly (p<0.01) after 180 days of storage. And the product has good sensory and microbiological profile up to 180 day of storage.
Pages: 1670-1680 | 723 Views 61 Downloads
download (18916KB)
How to cite this article:
RS Thakur, DC Rai. Development and optimization of shelf stable ready to eat palak paneer. Int J Chem Stud 2018;6(1):1670-1680.
