Development of lemon flavoured paneer

Abstract

The present investigation was planned and conducted to develop a technology for the manufacture of lemon flavoured paneer (LFP). Processed debittered lemon rind shreds were added at three stages viz. before heat treatment of milk, after heat treatment of milk (before addition of coagulant) and directly into coagulum, when about 90% of whey was drained (DC). Based on sensory scores, it was found that the most suitable stage of addition of debittered lemon rind was after heat treatment of milk (before addition of coagulant). To select the most suitable temperature of coagulation for manufacture of LFP, four batches of paneer was prepared by adding of lemon rind shreds (@ 1.0% w/w of milk) after heat treatment of milk (before addition of coagulant) (AH) and coagulating at different temperature viz. 70 ℃ (T1), 75 ℃ (T2), 80 ℃ (T3) and 85 ℃ (T4). T2 was preferred the most with respect to all the attributes studied from amongst all the experimental samples. The total score of T2 was significantly (P