Effect of vegetable oils on the physic-chemical and sensory characteristics of filled paneer spread
Author(s):
Dr. H Arun Kumar, Dr. HG Ramachandra Rao, Dr. AR Praveen, Dr. Harinivenugopal, Dr. Thejaswini ML and Dr. Soumyashree TC
Abstract:
Paneer is one of the fat and protein rich dairy products and it is important for all age group. Hence an attempt has been made to prepare paneer spread by replacing milk fat with vegetable oils. Corn oil was used by replacing milk fat at 25, 50 and 75 percent levels. Among the levels the chemical quality doesn’t showed any significant change but penetration value was found to be 195, 212 and 228 mm/5s for the samples prepared by replacing milk with corn oil at 25, 50 and 75 percent respectively, further it was significantly higher when compared to control. Whereas, flavour score was found to be nonsignificant up to 25 percent level replacement of milk fat with corn oil. In case of sunflower oil the similar trend was observed. Control having the lower penetration value of 165 mm/5 s compared to treated samples.
How to cite this article:
Dr. H Arun Kumar, Dr. HG Ramachandra Rao, Dr. AR Praveen, Dr. Harinivenugopal, Dr. Thejaswini ML, Dr. Soumyashree TC. Effect of vegetable oils on the physic-chemical and sensory characteristics of filled paneer spread. Pharma Innovation 2023;12(2):3802-3805.