Vol. 12, Issue 2 (2023)

Author(s):
Arun Kumar H

Abstract:
An attempt has been made to find out the few important rheological properties like firmness, spreadability, stickiness, and adhesiveness of paneer spread which has been previously treated with microwave and vacuum and combined effect. There was a significant (p≤0.05) increase in the firmness (4.891) of the product P3 was observed compared to control (3.213). Similarly, spreadability of P3 sample recorded highest value (3.729) than control (1.803). Whereas, stickiness and adhesiveness values are significantly lower in all treated samples could be increase in the firmness values of the product again this could be due to slight reduction of moisture content was observed after microwave treatment. The P3 recorded lowest stickiness and adhesiveness values of 5.661 and 0.471 respectively. Further during storage up 3 days at room temperature sample P1, P2 and P3 recorded lower trend values for firmness, spreadability, stickiness and adhesiveness.