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Vol. 10, Special Issue 12 (2021)

Studies on preparation and sensory evaluation of paneer spread developed from cow milk using papaya and kiwi fruit

Author(s):
Pankaj Kanwar, Basant Bais, Jyoti Kumari, Lokesh Tak, Jorawar Singh, Ranjana Kumari and Jena Ram Gehlot
Abstract:
In order to utilize cow milk to formulate milk products like paneer spread and use of fruits as sources of natural preservatives to enhance shelf life of the product the present investigation was planned to formulate paneer spread in different proportion of fruits like papaya and kiwi to develop fruits incorporated cow milk paneer spread. Formulation of paneer spread was done by using different percentage (5 per cent, 10 per cent, 15 per cent) of fruits papaya and kiwi in single or in combination. plain paneer spread was considered as control (T0), and cow milk paneer spread with papaya (10 per cent) considered as T1,cow milk paneer spread with kiwi (10 per cent) considered as T2, cow milk paneer spread with papaya+kiwi (5 per cent+ 5 per cent) considered as T3. The sensory evaluation of fruits incorporated cow milk paneer spread was performed by using 8-point hedonic scale by a group of panellists to know the sensory characteristics such as appearance and colour, flavour, body and texture and overall acceptability. On the basis of sensory scores, 10 per cent level of papaya and kiwi incorporation in single or in combination, scored maximum for almost all sensory quality parameters such as appearance, color, flavour, taste and overall acceptability compared to control and other levels of fruits (5 per cent and 15 per cent).
Pages: 791-794  |  353 Views  141 Downloads
How to cite this article:
Pankaj Kanwar, Basant Bais, Jyoti Kumari, Lokesh Tak, Jorawar Singh, Ranjana Kumari and Jena Ram Gehlot. Studies on preparation and sensory evaluation of paneer spread developed from cow milk using papaya and kiwi fruit. The Pharma Innovation Journal. 2021; 10(12S): 791-794.

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