Vol. 7, Issue 7 (2018)

Author(s):
Virginia Paul, Pratibha Kushwaha and Ajit Paul

Abstract:
The present study was carried out with objectives to prepare low fat salted herbal paneer and to standardize the level of herbs and brine for it, as well as to assess physico-chemical and microbiological properties of low fat salted herbal paneer. The low fat herbal paneer was prepared by using different percentages of fat levels, i.e. T₀(5% fat and 8.5%SNF) which serves as control. Treatment combinations were BT₁(1.5% fat and 4.5% basil extract), BT₂(2% fat and 4.5% basil extract),BT₃(2.5% fat and 4.5% basil extract), GT₁(1.5% fat and 4.5% ginger extract), GT₂(2% fat and 4.5% ginger extract), GT₃(2.5% fat and 4.5% ginger extract), MT₁(1.5% fat and 4.5% mint extract), MT₂(2.5% fat and 4.5% mint extract), MT₃(2.5% fat and 4.5% mint extract). Solids not fat in all treatments combinations was 8.5%. The experiment was replicated four times. Sensory evaluation was carried out using a 9-point hedonic scale. The product was analyzed for ash, moisture, protein, fat and calcium contents by using AOAC (1980) procedures. The microbial analysis with reference to Yeast and Mold count Standard Plate Count and Coli form count was also done for different replication by using standardized procedures given in ‘APHA Standard Methods’. Data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical difference test (C.D). On the basis of objectives it is concluded that the treatment BT₁containing 1.5%fat, 8.5%SNF with 4.5% basil extract was found best in terms of flavour and taste, colour and appearance, body and texture and overall acceptability. The low fat salted paneer is rich in protein, ash, fibers and minerals like calcium, iron and magnesium. Whereas it has lower standard plate count and yeast mould count as well as absence of coli forms. The developed product can therefore be helpful from the therapeutic point of view also.