Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 12, Issue 2 (2023)

Effect of incorporation of nutraceutical ingredient whey protein concentrate (WPC) on the quality of paneer spread

Author(s):
Dr. Arun Kumar H, Dr. Ramachandra Rao, Dr. Harinivenugopal and Dr. Praveen AR
Abstract:
Paneer spread is a new paneer based product and spreadable at refrigeration temperature. In this study an attempt has been made to identify the functional, sensory and nutritional properties of the product by incorporating WPC at 2, 5, 10 and 15 percent level. Among the various levels tried 10% level was found to be optimum with improved in stability in spreadability, significantly lower fat (17.26) than control (18.13%) and significantly higher protein (18.13%) than control (15.04) and better mouth feel was noticed in WPC incorporated paneer spared.
Pages: 851-853  |  191 Views  118 Downloads


The Pharma Innovation Journal
How to cite this article:
Dr. Arun Kumar H, Dr. Ramachandra Rao, Dr. Harinivenugopal, Dr. Praveen AR. Effect of incorporation of nutraceutical ingredient whey protein concentrate (WPC) on the quality of paneer spread. Pharma Innovation 2023;12(2):851-853.

Call for book chapter