UTILIZATION OF LESSER YAM (DISCOREA ESCULANTA LOUR) BURK POWDER AS STABILIZER IN PANEER MAKING

摘要

Utilization of lesser yam (Dioscorea esculents (Lour) burk powder as paneer stabilizers is studied to find its suitability on commercial level. It was observed moisture retention, fat, FDM and acidity showed rising trend with increase in the level ofstabilizer but the total solids content decreased with increased in the level of stabilizer. The differences in sensory score for these quality attributes due to different treatments were highly significant (P<0.05). The use of stabilizers in paneer making resulted in reduction in the cost of paneer production.