Vol. 12, Issue 2 (2023)

Author(s):
Arun Kumar H, Ramachandrarao HG, Harinivenugopal and Praveen AR

Abstract:
The present investigation was carried out to study the effect of microwave treated and vacuum treated and both microwave as well as vacuum treated paneer spread sample for storage studies. Since paneer or paneer spraeds are perishable dairy products, hence appropriate to adopt processing technologies to enhance shelf life without adding preservatives. Different treatments such as P1-microwate treated, P2-vacuum treated, P3-vacuum and microwave treated samples were studied for pH and important chemical parameters. Control sample recorded highest moisture, SN (Soluble nitrogen), more acidic (low pH) and significantly higher FFA (free fatty acid) contents were recorded compared to treated samples. Whereas, as P3 recorded encouraging vales of moisture (59.10), SN(.289), pH(5.11) and FFA(0.916) up to 84 days of storage. Further P3 was found be significantly (p≤0.05) better samples among all the samples.