Vol. 9, Special Issue 11 (2020)

Author(s):
Khobragade SP, Padghan PV, Shinde AT and Sapna Ambhore

Abstract:
This study was conducted for standardize the process of paneer by using buffalo milk and raw turmeric extract (Curcuma Longa L.) The stage of addition of raw turmeric extract in paneer preparation was optimized by adding of raw turmeric extract at different stage while preparing paneer. The raw turmeric extract was added in three different stages i.e. initially before heating of milk, after coagulation, partial drainage and chilling stage. The maximum mean score was found in paneer prepared by adding raw turmeric extract at initial stage before heating of milk. The paneer was prepared by considering treatment combination of buffalo milk and raw turmeric extract as 95%, 90% and 85% of buffalo milk and 5%, 10% and 15% of raw turmeric extract in treatments T₂, T₃ and T₄ and treatment T₁ taken as a control prepared from buffalo milk only. The object of using raw turmeric extract was to development of paneer by improving physio-chemical properties and increasing its shelf life. Sensory parameters (colour and appearance, flavour, body and texture, mouthfeel/smoothness overall acceptability) were analyzed using 9 point hedonic scale. On the basis of results, it was concluded that the T₂ treatment was highest score in turmeric extract used paneer i.e. 8.22 which was above the like very much. Thus as per the sensory evaluation overall average score for the finished product ranged in between 8.78 and 6.50.