Preparation of low-fat paneer using Glucono delta-lactone as an acidulant
5374 / 1687
Authors
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Mamata Chaudhary
Dairy Technology Department,
SMC College of Dairy Science,
Anand Agricultural University, Anand
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Suneeta V Pinto
Dairy Technology Department,
SMC College of Dairy Science,
Anand Agricultural University, Anand
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Chetan N Dharaiya
Dairy Technology Department,
SMC College of Dairy Science,
Anand Agricultural University, Anand
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Preeti Paul
Dairy Technology Department,
SMC College of Dairy Science,
Anand Agricultural University, Anand
Keywords:
Carboxymethyl cellulose, Glucono delta-lactone, Low-fat paneer, Response surface methodologyAbstract
The study was aimed to develop a process for manufacture of low-fat paneer using glucono delta-lactone as an acidulant. Carboxymethyl cellulose was used as a fat replacer. Optimization of the manufacturing parameters was carried out by using Response Surface Methodology with central composite rotatable design using three independent variables viz. coagulation temperature, level of carboxymethyl cellulose and strength of glucono delta-lactone solution. Low-fat paneer was prepared from 1.0 % fat milk. The suggested solution from RSM analysis for low-fat paneer was coagulation temperature: 80°C, level of carboxymethyl cellulose: 600 mg/kg milk and strength of glucono delta-lactone solution: 2%. The developed product has 6.53% fat, 64.10% moisture and 18.21% FDM. The product had 27% higher protein as compared to regular paneer. The fat content in the developed product was about 4 times lower than that of regular paneer. Results of the study revealed that an acceptable quality low-fat paneer can be manufactured by incorporating hydrocolloid and glucono delta-lactone.
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