Formulation and quality evaluation of (Pennisetum glaucum incorporated) value-added paneer by Response Surface Methodology
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Authors
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Arpita Das
Assistant professor
Department of Nutrition and Dietetics
Bharathiyar Arts and Science College for women
Deviyakurichi, salem, Tamil Nadu, India
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Nazni P
Prof.Dr.P. Nazni
Professor and Head
Department of Nutrition and Dietetics
Periyar University, Salem, 636011, Tamil Nadu
Keywords:
Paneer, Cow’s milk, Pearl millet flour, Dietary fibre.Abstract
Paneer is a South Asian variety of soft cheese. It is rich in protein but deficient in fibre. Efforts were initiated to prepare a fibre rich paneer by pearl millet flour (Pennisetum glaucum). For the formulation of value-added product, 10 samples variation were developed including standard,   (88.90 to 100 mL) cow’s milk (CM) and pearl millet flour (PMF) (0.17 to 5.80 g). The experiment was designed by Central Composite Rotatable Design to optimize the CM, and PMF concentration for the development of value-added product with dietary fibre, and to evaluate proximal, textural and sensory characteristics of the product. For optimization, the levels of incorporation of CM and PMF were taken as variables whereas overall acceptability (OAA) as response. The optimum level of CM and PMF obtained using numerical optimization was found to be 95:3. PMF incorporated paneer had high carbohydrate (3.72g), protein (16.95g) and fibre (0.66g) content but low in fat (17.08g). Texture analysis reported higher hardness, chewiness and adhesiveness for formulations developed by addition of >4 g millet flour. Sensory scored revealed that paneer with 90 mL CM and 1g of PMF (V2) and 92.5 mL CM and 3g of PMF (V9) had highest overall acceptability (8.50 to 8.60). Therefore it was concluded that the incorporation of PMF for the formulation of value-added paneer was a great success and furthermore it will be helpful for developing value-added dairy products for the developing countries.References
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