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Vol. 12, Issue 2 (2023)

Functional and chemical profile of extruded, reconstituted skim milk paneer using refined wheat flour and pectin

Author(s):
Khushal Solanki, H Arun Kumar, Harinivenugopal and Thejaswini ML
Abstract:
An attempt has been done to develop reconstituted skim milk paneer based extruded by using various combination of refined wheat flour and pectin. The combination were 5.0 & 0.4, 7.5 & 0.3, 10.0 & 0.2 and 12.5 & 0.1 percent levels of refined wheat flour and pectin. Among various combination, the 7.5 and 0.3 percent combination found significantly higher overall acceptability score with 7.47; whereas 12.5 and 0.1 percent combination was found lowest overall acceptability score of 6.33. The moisture (7.07%), fat (19.33%) and protein (51.34%) contents was recorded in control sample but in 12.5 and 0.1 percent level of combination found moisture (6.44%), fat (16.34%) and protein (42.90%) contents. The functional characteristics was found significant impact on all treated sample with refined wheat flour and pectin. The developed extruded was positive effect on sensory, nutritional as well as functional characteristics due to functional properties of refined wheat flour and pectin which gain popularity among the people.
Pages: 1033-1036  |  130 Views  58 Downloads


The Pharma Innovation Journal
How to cite this article:
Khushal Solanki, H Arun Kumar, Harinivenugopal, Thejaswini ML. Functional and chemical profile of extruded, reconstituted skim milk paneer using refined wheat flour and pectin. Pharma Innovation 2023;12(2):1033-1036.

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