Application of response surface methodology in preparation of spinach paneer

Abstract

The objective of current study was to optimize the level of milk fat, rate of addition of whey protein concentrate -70 (WPC-70) and rate of addition of spinach paste to prepare spinach paneer using response surface methodology. Milk fat content, rate of addition of WPC-70 and spinach paste were used as variables while sensory attributes of paneer viz., flavour, body & texture, colour & appearance and textural attributes of paneer viz., hardness and chewiness   as well as compositional parameters such as moisture content and fat content on dry matter basis are used as responses. On the basis of the results, RSM suggested the milk fat content, rate of addition of WPC-70 and spinach paste to be 3.08%, 0.96% and 10.11% respectively with desirability of 0.92. The experimental spinach paneer was prepared as per the suggestions from RSM and compared with control paneer prepared from standardized milk containing 4.5% milk fat and 8.5% MSNF. Moisture, fat and carbohydrate content of spinach paneer was significantly different from control paneer while protein and ash content were statistically similar. Textural and sensory characteristics were statistically similar. Hence, RSM can be a useful tool for optimization of spinach paneer from spinach paste.