Vol. 11, Issue 12 (2022)

Author(s):
BB Chaudhari, Dr. NS Kamble, RS Bhendegave and SS Bansode

Abstract:
The mean colour and appearance scores of paneer incorporated with spinach powder for treatments T₁, T₂, T₃ and T₄ were 7.75, 8.17, 8.48 and 7.68, respectively. The average flavour scores of paneer incorporated with spinach powder were first increased at treatment T1 (8.06) and then gradually decreased from treatment T₂, T₃ to T₄ with scores 8.16, 8.25 to 7.88. For developed paneer mean score for body and texture were ranged from 7.98 to 8.26 regarding various treatments. Treatments T₁, T₂, T₃ and T₄ with body and texture scores as 7.98, 8.09, 8.26 and 8.17, respectively. The average mouthfeel scores of developed paneer incorporated with spinach powder were 7.54, 7.71, 7.91 and 7.85 for treatment T₁, T₂, T₃ and T₄, respectively. The mean score of overall acceptability for developed paneer with treatments T₁, T₂, T₃ and T₄ were as 7.92, 8.15, 8.35 and 7.88.