Process Optimisation and shelf life extension of fiber enriched paneer
Sadhana Chauhan, Ramesh Chandra and Shukla S
Value added paneer was prepared to improve the fiber content in the otherwise fiber deficient paneer. Coconut powder at different levels was included in the preparation of paneer. Sensory analysis was carried out on the fiber enriched paneeer. It was found that there was no significant difference in the flavour and taste and overall acceptability between the fiber enriched paneer and control sample. In addition to fried fiber enriched was also carried out for sensory evaluation. In fried paneer there was significant difference was found in colour and appear, flavour and taste and body and texture. Which may be due to the addition of coconut powder. Proximate nutrient analysis was also carried out for fiber enriched paneer and result was found to be significant difference between control and fiber enriched paneer sample. However, this fiber enriched paneer had on overall acceptability as well as used as a value added product.
How to cite this article:
Sadhana Chauhan, Ramesh Chandra, Shukla S. Process Optimisation and shelf life extension of fiber enriched paneer. Pharma Innovation 2016;5(7):77-79.