Vol. 7, Issue 3 (2019)
Evaluation of GDL as an acidulant in combination with selected hydrocolloids on physicochemical, rheological attributes and acceptability of RFP
Author(s): Mamata L Chaudhary, Suneeta V Pinto and Preeti Paul
Abstract: Reduced-fat Paneer (RFP) was prepared from mixed milk (1.0% fat/9.1% MSNF) using GDL as an acidulant. The influence of four hydrocolloids viz. CH1 (carboxymethyl cellulose @ 0.05% and sodium alginate @ 0.025%), CH2 (carboxymethyl cellulose @ 0.05% and carrageenan @ 0.025%), CH3 (Carboxymethyl cellulose @ 0.05% and guar gum @ 0.025%) and CH4 (carboxymethyl cellulose @ 0.075%) w/w of milk on acceptability RFP was studied. It was found that product prepared by addition of CMC @ 0.075% had significantly (P<0.05) higher overall acceptability as compared to other hydrocolloids studied. The influence of strength of GDL solution viz. 2.0%, 3.0%, 4.0% and 5.0% on sensory characteristics, composition and textural properties was investigated. It was found that acceptable quality RFP can be prepared using 1.0% fat milk using a coagulation temperature 80°C and by incorporating CMC @ 0.075 % (w/w of milk) and using 2% GDL solution as an acidulant. The fat, FDM and moisture content in the RFP was 6.46, 18.58 and 65.05% respectively. The yield of paneer was 13.58%. The hardness and chewiness of RFP was significantly (P<0.05) higher than paneer prepared using standardized milk (4.5% fat/8.5% MSNF).
Pages: 3502-3509 | 848 Views 561 Downloads
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How to cite this article:
Mamata L Chaudhary, Suneeta V Pinto, Preeti Paul. Evaluation of GDL as an acidulant in combination with selected hydrocolloids on physicochemical, rheological attributes and acceptability of RFP. Int J Chem Stud 2019;7(3):3502-3509.
