Vol. 9, Issue 11 (2020)

Author(s):
Archana S, Divya KB, Rajakumar SN and Aswin S Warrier

Abstract:
The present study was conducted to select the type and level of essential oil to be incorporated into a sodium caseinate based edible coating for paneer. The edible coating solution was prepared using sodium caseinate, glycerol and pectin solution to which different levels of clove, oregano and parsley essential oils were added. Clove bud essential oil treated edible coating was selected based on the sensory scores obtained for the coated paneer. Further the levels of incorporation of clove bud essential oil was optimised as 0.25% of the coating solution based on the sensory scores obtained by a panel of 5 semi trained judges.