The study was aimed to develop a process to manufacture low-fat paneer using glucono delta-lactone as an acidulant. Carboxymethyl cellulose was used as a fat replacer. Low-fat paneer was prepared from 1.0 % fat mixed milk (Cow:Buffalo::55:45). 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. 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 had 64.10±0.82% moisture, 6.53±0.16% fat and 18.21±1.01% FDM. The product had 27% higher protein and about 4 times less fat as compared to regular paneer. Results of the study revealed that an acceptable quality low-fat paneer can be manufactured by incorporating hydrocolloid and glucono delta-lactone.
Coconut has been quietly gaining importance as a functional food around the world especially in southeast Asia. Being a good source of medium chain triglycerides, minerals and to some extent protein, it has been considered as one of the "superfoods". The objective of the present study was to develop a paneer-like soft cheese using milk and coconut milk solids to improve the quality of fat in the final product. The aim was to maintain the fat in paneer by mixing low fat milk (3.0% fat) with coconut milk solids, which is high in coconut fat. Four types of coconut milk solid sources viz. coconut milk powder (spray-dried), coconut milk (freshly extracted), UHT treated coconut milk and desiccated coconut shreds were used to prepare acid coagulated soft cheese. Based on sensory acceptability, coconut milk powder (6%) and UHT treated coconut milk (10%) were selected and used to prepare soft cheese which was eventually analyzed for its sensory, textural and compositional attributes. Improvement in the fatty acid profile was observed by analyzing control and developed product by GC-MS. Sensory evaluation was carried out using 9-point hedonic scale. All the data was statistically analyzed and interpreted using ANOVA.
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