Effect of processing parameters and vegetables on the quality characteristics of vegetable fortified paneer.

摘要

Buffalo milk standardized to 5.0% fat was used. The yield and total solids recovery improved with increase in heating temperature (80-90 degrees C) of milk. However, moisture content declined and body became hard and dry. Augmenting coagulation temperature (67-77 degrees C) also had a similar effect. Delay in straining time from 2 to 12 min. caused undesirable softness in paneer texture. A heating temperature of 85 degrees C, coagulation temperature of 72 degrees C and immediate straining were found to yield paneer with best overall acceptability scores. Augmenting the level of incorporation of coriander or mint leaves from 5 to 30% significantly (p<0.01) increased the yield, ash, crude fibre, ascorbic acid, Fe and Ca contents and decreased fat content of paneer samples. The score for sensory attributes were lowered slightly. However, the samples were acceptable at all the levels of vegetable impregnation and the overall acceptability scores were found to be highest with 10% incorporation of coriander (Coriandrum sativum) and mint (Mentha) leaves..