Vol. 8, Issue 2 (2020)
Impact of addition of salts on sensory, rheological properties and yield of Paneer
Author(s): Darji Kinjal, Gokhale AJ, Mallik JM, Modha HM and Patel HG
Abstract: The objective of the present experiment was to arrive at a method of manufacture for Paneer by altering the process parameters such as coagulation temperature (ᵒC), level of CaCl2 (%, w/w) and level of NaCl (%, w/w) addition and its impact on sensory and yield of paneer. These parameters were standardized by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1. Quadratic model fitted well to the sensory score for flavour, body and texture, colour and appearance score, moisture (%), yield (%) and Chewiness (Nmm) of Paneer manufactured and their R2 values were 0.875, 0.811, 0.844, 0.855, 0.792, 0.817 respectively. A significant (P<0.01) negative effect of coagulation temperature for milk and non-significant positive effect of concentration of CaCl2 addition and significant (P<0.01) positive effect of concentration of NaCl addition was observed. The values of moisture of Paneer ranged from 49.46 to 62.09 per cent. A significant (P<0.01) negative linear effect of coagulation temperature, non-significant positive effect of CaCl2 addition and significant (<0.01) positive effect of concentration of NaCl addition on moisture of Paneer was observed. The values of yield of Paneer ranged from 15.46 to 20.55 per cent. At linear level, a significant (P<0.01) negative effect of coagulation temperature, non-significant (P<0.01) negative effect of CaCl2 addition and significant (P<0.01) positive effect of concentration of NaCl addition on yield of Paneer was observed. The values of chewiness (Nmm) of Paneer ranged from 11.90 to 52.10 Nmm. At linear level a significant (P<0.01) positive effect of coagulation temperature, non-significant positive effect of concentration of CaCl2 addition and significant (P<0.01) negative effect of concentration of NaCl addition on chewiness of Paneer was observed. The optimized process suggested by statistical package consisted of coagulation temperature of 77ᵒC, 0.05 %, w/w of CaCl2 and 0.5 %, w/w of NaCl addition. The yield of Paneer obtained employing this standardized process is 18.37 per cent. While that of control Paneer prepared by same procedure without addition of salt is 16.3 percent.
DOI: 10.22271/chemi.2020.v8.i2ae.9057
Pages: 2049-2058 | 848 Views 316 Downloads
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How to cite this article:
Darji Kinjal, Gokhale AJ, Mallik JM, Modha HM, Patel HG. Impact of addition of salts on sensory, rheological properties and yield of Paneer. Int J Chem Stud 2020;8(2):2049-2058. DOI: 10.22271/chemi.2020.v8.i2ae.9057