Advances in the development of value-added paneer: Trends in processing, quality enhancement, and nutritional benefits: An overview

Abstract

Paneer, a staple dairy product in Indian cuisine, is appreciated for its rich protein and fat content. However, its conventional form lacks significant functional or therapeutic value. This review investigates the latest advancements in developing value-added paneer by incorporating functional ingredients such as pearl millet (Pennisetum glaucum) and cardamom (Elettaria cardamomum). These additions significantly enhance the nutritional value of paneer by increasing its content of dietary fiber, essential minerals, antioxidants, and polyphenols, while also contributing to improved therapeutic efficacy, sensory qualities, and shelf stability. The review further explores innovations in processing techniques, including the application of Response Surface Methodology (RSM) for optimizing formulations, as well as advanced preservation methods like modified atmosphere packaging (MAP), edible coatings, and hurdle technology. Cardamom adds antimicrobial and anti-inflammatory properties, whereas pearl millet boosts the product’s content of resistant starch and vital micronutrients. In addition, this article examines how these fortifications influence physico-chemical, textural, and microbiological parameters, providing a framework for comprehensive quality assessment. While the findings show substantial potential, challenges such as process standardization, scaling up production, consumer acceptance, regulatory constraints, and sustainable ingredient sourcing are also addressed. In summary, this review offers an in-depth analysis of the prospects and challenges involved in the functional fortification of paneer, indicating its strong potential to evolve as a health-promoting dairy product aligned with modern nutritional needs.