Studies on utilization of herbal preservatives in paneer preparation

Abstract

The study was planned to prepared herbal paneer the herbal preservatives viz; ginger, cardamom and turmeric powder to find out the optimum level in paneer. The herbal preservatives were incorporated in the product at the rate of 0.0 (control), 0.8%, 1%,1.5%, 2% ginger powder, 0.2%,0.4%,0.6%,0.8% cardamom powder and 0.2%, 0.4%, 0.6%, 0.8% turmeric powder by weight of yield of paneer. The prepared samples of paneer were subjected to sensory evaluation by panel of judges using 9-point hedonic scales.