Studies on Preparation and Sensory evaluation of turmeric incorporated paneer
Chetan Chougale, Dr. RJ Desale, Suchita Bhosale and Rama Bankar
The main objective of present investigation was to study the effect of addition different levels of turmeric powder on preparation and sensory evaluation of paneer. During the study cow milk paneer incorporated with turmeric was analyzed for sensory properties such as colour and appearance, flavour, body and texture and overall acceptability. Storage study on the base of sensory evaluation was carried out with 3 days of interval .The data were statistically analysed by using Completely Randomized Design (CRD). The paneer prepared by adding 0.6 per cent turmeric powder showed highest overall acceptability sensory score 8.36. The sensory quality of paneer prepared by addition of 0.6 per cent having score for colour and appearance 8.08, flavour 8.20, body and texture 7.70 and overall acceptability 8.36. The paneer sample with 0.6 per cent turmeric weight of expected yield of paneer remains acceptable upto 12th day of storage at refrigerated temperature.
How to cite this article:
Chetan Chougale, Dr. RJ Desale, Suchita Bhosale, Rama Bankar. Studies on Preparation and Sensory evaluation of turmeric incorporated paneer. Pharma Innovation 2021;10(7):1418-1421.