Vol. 5, Issue 2 (2016)
Studies on physicochemical quality and microbial parameters of functional coconut paneer
With the current upward trend in national and international health awareness among the consumers, the demand for functional food has increased. This has forced the food industry for launching indigenous dairy products in the market with acceptable sensory characteristics. The present study was undertaken with different levels (95:05, 90:10, 85:15) of buffalo milk and coconut milk. The product was analyzed for organoleptic attributes (taste and flavour, colour and appearance, body and texture) by trained panelist using 9 point hedonic scale. Chemical quality (moisture, fat, protein, total solids, yield) and microbial quality (SPC, yeast and mould, coliform) were also analyzed. The coconut paneer with 90:10 ratio of buffalo milk and coconut milk was found to be best among others. Thus as far as product acceptability judged by organoleptic evaluation the treatment can be rated as T0 > T1> T2>T3.