Studies on optimization of paneer nuggets: A ready to eat steam cooked product

Abstract

Ready to eat foods are gaining importance due to their major advantage whereas no additional processing is required. Need for such food is increasing due to consumer out spending behaviour, nuclear families and pattern of working. This paper includes development of ready to eat functional food- paneer nuggets by using three major ingredients paneer, refined wheat flour and sodium caseinate along with other flavouring ingredients like spices, condiments and skim milk powder. Paneer nugget is a ready to eat new snack food prepared by using steam cooking method, wherein along with the value addition, shelf life of the product also increased. Central composite rotatable design of Response surface methodology was used for the optimization. Effect of the major variables on the paneer nuggets was optimized by studying at the individual, interactive and quadratic levels. Keeping all these points in mind, present investigation study was carried out. Percentage of paneer (75), RWF (4.15%) and sodium caseinate (1.91%) were found with maximum sensory scores. Sensory scores were Flavour (7.94), Texture (7.92), Colour and appearance (7.91), Chewiness (7.94) and Overall acceptability (7.92) on 9 point hedonic scale when served to a semi trained panel of 9 members. Desirability of the product was 0.87. Model was verified using chi-square test and there was a non-significant difference found between the observed sensory score values and predicted sensory score values.