EFFECT OF DIFFERENT COAGULANTS ON SENSORY PROPERTIES OF LOWFAT PANEER PREPARED FROM DOUBLE TONED MILK

PUJA¹, SADHNA SINGH²*, PRATIBHA SINGH³, RUMA DEVI⁴, RIMA KUMARI^5
1Department of Food Science and Nutrition, College of Community Science, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, 224229, Ayodhya, Uttar Pradesh, India
²Department of Food Science and Nutrition, College of Community Science, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, 224229, Ayodhya, Uttar Pradesh, India
³Department of Biochemistry, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, 224229, Ayodhya, Uttar Pradesh, India
⁴3Department of Livestock Products Technology, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, 224229, Ayodhya, Uttar Pradesh, India
⁵Department of Botany, Purnea University, Purnia, 854301, Bihar, India
* Corresponding Author : dolmanduat@gmail.com

Received : 15-02-2022     Accepted : 27-03-2022     Published : 30-03-2022
Volume : 14     Issue : 3       Pages : 11202 - 11204
Int J Agr Sci 14.3 (2022):11202-11204

Keywords : Low- fat paneer, Coagulant, Sensory attributes
Academic Editor : Dr Bhawana Asnani
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Food Science and Nutrition, College of Community Science, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, 224229, Ayodhya, Uttar Pradesh, India and Department of Botany, Purnea University, Purnia, 854301, Bihar, India
Author Contribution : All authors equally contributed

This study was carried out to develop paneer with four different coagulants (Alum, Citric acid, Curd and lemon juice) using double toned milk. Fresh paneer samples were sensory evaluated using a nine-point hedonic rating scale. Double toned milk was successfully utilized for preparation of low fat paneer with acceptable sensory attributes like appearance, colour, flavor, texture and overall acceptability. Four coagulants namely allum, citric acid, curd and lemon at a minimum level of 0.6, 0.2, 22.0 and 3 percent, respectively were needed for coagulation of milk. The sensory evaluation (overall acceptability score) of low fat paneer prepared from double toned milk using curd (22.0 percent) as coagulant was highest i.e., 8.1 ± 0.12 meaning liked very much on Nine Point Hedonic Rating Scale. The paneer prepared from citric acid as coagulant scored second highest 7.41 ± 0.07 means like moderately on Nine Point Hedonic Rating Scale

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