Textural quality profile of goat milk fortified Paneer

Abstract

The present study was carried out to assess the textural quality profile of goat milk fortified Paneer. Paneer was prepared using buffalo milk with different proportions of goat milk (viz., 25, 50 and 75%) and prepared Paneer was subjected to the textural analysis on TA-XT texture analyzer. On the basis on resulting graph, various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed that sample T 1 was superior in terms of overall textural profile compared to that of T 0 (control), T 2 and T 3 treatments. The incorporation of goat milk in the buffalo milk up to 25 per cent forms a good textural structure of the Paneer.

Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices

“…Also the higher acidity, presence of carbohydrate and pectin in lemon and amla might have attributed to the hardness. A wide variation in hardness have been reported earlier, due to type and composition of milk, type and strength of coagulant, type of treatment to paneer and type and setting of the texture profile analyser (Superkar et al 2014;Singh et al 2015). Fracturability was lowest in citric paneer, attributed to its higher moisture content than the others.…”

“…The gumminess was higher in lemon paneer due to the effect of acid and pectic compounds of juice on the protein matrix. The chewiness (gumminess/springiness) was greater in lemon paneer than amla and citric acid with no significant differences in accordance to Superkar et al (2014). Resilience, refers to the ability of the material to fight to regain its original height, was highest in citric followed by lemon and amla paneer.…”

“…Cohesiveness and springiness were comparable in all three paneer. Superkar et al (2014) concluded that springiness depended on factors such as heat treatment, protein interaction and flexibility and degree of unfolding of the protein. The gumminess was higher in lemon paneer due to the effect of acid and pectic compounds of juice on the protein matrix.…”

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

“…The hardness of CM Paneer (10.38 N) was lesser than that of BM Paneer (17.09 N), and this can be attributed to higher mineral content of BM resulting in the development of close network of proteins with a greater hardness for BM Paneer (Supekar et al . 2014). Hardness increased as the level of SMP increased in the blends for CM and BM.…”