article Open Access
Evaluation of GDL as an acidulant in combination with selected hydrocolloids on physicochemical, rheological attributes and acceptability of RFP
International Journal of Chemical Studies · 2019 · Vol. 7(3) · pp. 3502–3509
Abstract
Reduced-fat Paneer (RFP) was prepared from mixed milk (1.0% fat/9.1% MSNF) using GDL as an acidulant. The influence of four hydrocolloids viz. CH1 (carboxymethyl cellulose @ 0.05% and sodium alginate @ 0.025%), CH2 (carboxymethyl cellulose @ 0.05% and carrageenan @ 0.025%), CH3 (Carboxymethyl cellulose @ 0.05% and guar gum @ 0.025%) and CH4 (carboxymethyl cellulose @ 0.075%) w/w of milk on acceptability RFP was studied. It was found that product prepared by addition of CMC @ 0.075% had significantly (P
Polysaccharides Composition and ApplicationsTransport Systems and TechnologyAgricultural Engineering and MechanizationCarboxymethyl celluloseChemistryFood scienceCarrageenanGuar gumCelluloseRheologyGuarChromatographySodium
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