Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups

Kumari, Khushbu; Chakraborty, Subhasish; Sudhakar, Anjali; Kishore, Anand

doi:10.1111/1471-0307.12913

Cited by 3 publications

(8 citation statements)

References 37 publications

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“…The moisture content of Paneer made from 100% SMP was found to be the highest (61.03%-62.93%). This increase in moisture content is consistent with the findings of Kumari et al (2023) It was observed that capacitance of pure buffalo milk Paneer was highest (192.58 μF) in spite of having low moisture content (Table 3).…”

Section: Evaluation Of Working Performance Of the Developed Sensor-ba...supporting

confidence: 91%

“…Different types of Paneer (Table 1) were prepared as per the method described by Kumari et al (2023). Each type of Paneer was made three times, and data were recorded in three replicates for each sample.…”

Section: Paneer Making Processmentioning

confidence: 99%

“…Micrograph analysis by scanning electron microscope (SEM) was carried out to understand the behavior of Paneer samples with the capacitance, as described by Kumari et al (2023).…”

Section: Sem Analysismentioning

confidence: 99%

“…Detection of adulteration in many agricultural produce has been carried out by utilizing PPC sensor such as in olive oil (Karuppuswami et al, 2017), mustard oil (Sudhakar et al, 2022), grape syrup (Naderi‐Boldaji et al, 2018), and honey (Sadat, 2013). For the liquid sample analysis, generally, the PPC is kept in a box filled with the sample (Silva et al, 2021; Sudhakar et al, 2022), while for the solid sample analysis, no such box is required (Kumari et al, 2023).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Measuring dielectric properties for quality analysis of food products is becoming popular due to their fast, economic, and nondestructive nature. Dielectric properties refer to the interaction between electromagnetic waves and material; they are affected by the material's composition, density, temperature, and structure (Kumari et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

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Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)

Kumari,

Chakraborty,

Kishore

et al. 2024

J Food Process Engineering

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A parallel plate capacitive (PPC) sensor‐based system is proposed to estimate the Paneer quality as well as to detect adulteration in the Paneer by measuring the dielectric properties of the Paneer. The experimentation on a developed system with various types of Paneer showed that it could characterize Paneer quality in terms of its fat content by preparing it with the addition of skimmed milk powder (SMP) and adulteration with palmolein oil. The results depict that the capacitance of pure buffalo milk Paneer was highest (192.58 μF) and that the capacitance value decreased with increasing SMP content in the Paneer (or decreasing fat content), with the lowest value obtained for 100% SMP Paneer (75.37 μF). It can be observed that the accuracy of the device in detecting various categories of Paneer is significant (>80%). Specificity of the device to detect negative as true negative is also significantly high for all the categories (>0.85).Practical applicationsConventional methods for estimating quality of dairy products are tedious, destructive, and require high‐end laboratory equipment. Therefore, a rapid, non‐destructive, and economical tool was needed. The present work details the development of dielectric capacitive sensor‐based system that can non‐destructively characterize Paneer and is efficient in detecting the adulteration in Paneer in terms of skim milk powder or vegetable oil. There is scope of using the developed system as a guideline for further study on other traditional dairy products such as chhana, yoghurt, condensed milk, khoa and so forth.

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Section: Evaluation Of Working Performance Of the Developed Sensor-ba...supporting

confidence: 91%

Section: Paneer Making Processmentioning

confidence: 99%

“…Micrograph analysis by scanning electron microscope (SEM) was carried out to understand the behavior of Paneer samples with the capacitance, as described by Kumari et al (2023).…”

Section: Sem Analysismentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)

Kumari,

Chakraborty,

Kishore

et al. 2024

J Food Process Engineering

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Compositional and functional analysis of freeze-dried bovine skim colostrum powders

et al. 2023

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Buffalo milk: an essential natural adjuvant

Emakpor,

Edo,

Jikah

et al. 2024

Discov Food

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The water buffalo breed known as the Murrah buffalo (Bubalus bubalis) is primarily raised for its milk. It is preserved in the Indian states of Haryana and Punjab, namely in the districts of Bhiwani, Agra, Hisar, Rohtak, Jind, Jhajhar, Fatehabad, Gurgaon, and the Delhi capital city. The fat from buffalo milk also contains ketoglycerides. While β-lactoglobulin, which contains branched chain and essential amino acids as well as a retinol-binding protein that may modulate lymphatic processes, is absent from human milk, buffalo milk has somewhat more of this protein than cow’s milk and is also the primary source of whey protein. It has the ability to create antimicrobial peptides that work well against gram-positive bacteria and are released by proteolytic enzymes during trypsin-catalyzed digestion. International dairy product production is increasingly shifting to domestic buffalo as a substitute source. Buffalo milk contains a high amount of calcium, a mineral that is necessary for the development of bones. Moreover, it contains casein-derived peptides, which may promote bone health and reduce the likelihood of osteoporosis, a disorder characterized by weakening bones and an increased risk of fractures. Customers love buffalo milk because of its excellent nutritional value. It may be eaten raw or used to manufacture premium products like cheese, yogurt, ice cream, and other traditional dairy products.

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Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups

Cited by 3 publications

References 37 publications

Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)

Development of a parallel plate capacitive sensor‐based system for assessing the quality of Paneer (Indian cottage cheese)

Compositional and functional analysis of freeze-dried bovine skim colostrum powders

Buffalo milk: an essential natural adjuvant

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