Studies on acceptability and microbial analysis of paneer incorporated with spinach powder

Abstract

The mean colour and appearance scores of paneer incorporated with spinach powder for treatments T1, T2, T3 and T4 were 7.75, 8.17, 8.48 and 7.68, respectively. The average flavour scores of paneer incorporated with spinach powder were first increased at treatment T1 (8.06) and then gradually decreased from treatment T2, T3 to T4 with scores 8.16, 8.25 to 7.88. For developed paneer mean score for body and texture were ranged from 7.98 to 8.26 regarding various treatments. Treatments T1, T2, T3 and T4 with body and texture scores as 7.98, 8.09, 8.26 and 8.17, respectively. The average mouthfeel scores of developed paneer incorporated with spinach powder were 7.54, 7.71, 7.91 and 7.85 for treatment T1, T2, T3 and T4, respectively. The mean score of overall acceptability for developed paneer with treatments T1, T2, T3 and T4 were as 7.92, 8.15, 8.35 and 7.88.