Vol. 12, Issue 2 (2023)

Author(s):
Khushal Solanki, Arunkumar H and A Sachindra Babu

Abstract:
A study was conducted to develop functional extruded paneer. The study evaluated the effect of blending flaxseed flour in extruded paneer on sensory characteristics. Functional extruded paneer was blended with flaxseed flour T₀ (7.5% refined wheat flour and 0.3% pectin), T₁ (5% flaxseed flour), T₂ (10% flaxseed flour) and T₃ (15% flaxseed flour) respectively. The sensory scores showed with regards to color & appearance, flavor, body & texture and overall acceptability, T₂ were found to be best. The flavor (8.18), body & texture (8.25) and overall acceptability (8.16) for T₂ sample whereas; control sample had flavor (7.43), body & texture (7.49) and overall acceptability (7.47).