Vol. 11, Issue 5 (2022)

Author(s):
Jetti Harika, Yerru Bhavya, Dr. R Sai Dilip Gupta, Dr. D Maheswara Reddy and Dr. K Yogeswari

Abstract:
The present study was intended to standardize and compare the effect of potato and mushroom in the preparation of paneer cutlet. Paneer with shredded potato (T1) as a base (1:1) and paneer with mushroom (T2) as a base (1:1) was taken for the preparation of paneer cutlet. Paneer cutlets were subjected to physico-chemical properties, proximate estimation and sensory evaluation. Results revealed that, cooking yield of paneer cutlets prepared with potato is significantly (P≤ 0.05) higher than the paneer cutlet prepared with mushroom. Rusk powder pickup, pH, moisture, crude protein, crude fibre were significantly (P≤ 0.05) higher in paneer cutlet prepared with mushroom than the paneer cutlet prepared with potato. Mean sensory scores viz. Flavour, juiciness, tenderness, mouth coating of paneer cutlets prepared with mushroom were significantly (P≤ 0.05) higher when compared to that of paneer cutlets prepared with potato.