Quality evaluation of bamboo dietary fibre enriched paneer during storage

Abstract

Bamboo shoot is a functional food due to the presence of biochemical components like dietary fibre, polyphenols and sterols. Therefore, there exists a great opportunity especially, for the extraction of dietary fibre from bamboo shoots and its utilization in food products as therapeutic agent. The bamboo dietary fibre extracted from the shoots of Dendrocalamus hamiltonii was evaluated for chemical characteristics and used for incorporation in paneer. Fibre of various sources is added to dairy products because of its water-holding capacity and its ability to increase the production yield, reduce the lipid retention, reduce syneresis, improve textural properties and structure, and reduce caloric content by acting as a bulking agent. The bamboo dietary was added at 0% (Paneer without enrichment), 0.5, 1.0, 1.5, 2.0 and 2.5% level to the milk. The prepared paneer with different treatments were evaluated for various quality attributes. Paneer with 2.5% bamboo dietary fibre was found to be the best among the treatments with moisture content of 50.23%, protein (15.71%), total dietary fibre (1.51%), titratable acidity as% lactic acid (0.21%) and pH (5.85).