Effect of microwave heating on the chemical composition of paneer

Abstract

This study\r\ninvestigates the changes in the chemical composition of paneer subjected to\r\nmicrowave heating at different power levels: 180 W (T1), 360 W (T2),\r\n540 W (T3), and 720 W (T4) for 1 minute each. The\r\nchemical and sensory qualities of the microwave-treated samples were compared\r\nwith fresh paneer (T5) and fried paneer (T6). The\r\nanalysis focused on parameters such as fat content, acidity, total solids,\r\nwater activity, and moisture loss. The results showed that T1 (180 W\r\nfor 1 minute) maintained a chemical composition and sensory profile similar to\r\nfresh paneer, with minimal moisture loss (1.64%) and reduced water activity\r\n(0.9273). These findings indicate that microwave heating at T1 is an\r\noptimal method for processing paneer while retaining its quality and enhancing\r\nshelf life.