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Impact of addition of salts on sensory, rheological properties and yield of Paneer

International Journal of Chemical Studies · 2020 · Vol. 8(2) · pp. 2049–2058

Darji Kinjal✉(Anand Agricultural University)AJ Gokhale(Anand Agricultural University)JM Mallik(Anand Agricultural University)Modha HM(Anand Agricultural University)HG Patel(Anand Agricultural University)

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Abstract

The objective of the present experiment was to arrive at a method of manufacture for Paneer by altering the process parameters such as coagulation temperature (ᵒC), level of CaCl2 (%, w/w) and level of NaCl (%, w/w) addition and its impact on sensory and yield of paneer. These parameters were standardized by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1. Quadratic model fitted well to the sensory score for flavour, body and texture, colour and appearance score, moisture (%), yield (%) and Chewiness (Nmm) of Paneer manufactured and their R2 values were 0.875, 0.811, 0.844, 0.855, 0.792, 0.817 respectively. A significant (P

Food Science and Nutritional Studies Agricultural Economics and Practices Postharvest Quality and Shelf Life ManagementChewinessResponse surface methodologyFlavourYield (engineering)RheologyMathematicsFood scienceDesign–ExpertTexture (cosmology)Central composite design

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