Studies on sensory qualities of value added spicy paneer blended with curry leaves (Murrya koenigii) and cumin (Cuminum cyminum) powder

Abstract

The present was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 with a view to utilize valuable, medicinal, nutritious curry leaves and cumin powder. The main objective of present investigation was to standardize the acceptable levels of spices and to work out the production cost of paneer. Paneer was prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk as Control(T1), 0.2% Curry leaves powder (T2), 0.4% Curry leaves powder (T3), 0.2% Cumin powder (T4), 0.4% Cumin powder (T5), 0.2% Curry leaves powder + 0.2% Cumin powder (T6) and 0.4% Curry leaves powder + 0.4% Cumin powder (T7) with 04 replications. The overall acceptability of paneer prepared from buffalo milk was acceptable in all respect but with addition of curry leaves and cumin powder in proportion of 0.2 percent (T6) each has good quality and acceptability. Regarding the cost of production of paneer was slightly increased i.e. Rs. 231.177 per kg (T1) to Rs. 237.977 (T7) per kg by addition of different levels of curry leaves powder, cumin powder and their combinations for preparation of paneer which can compensated with the flavour, medicinal and nutritional values of product.