Vol. 11, Issue 12 (2022)

Author(s):
Hanifsha Raupsha, AS Ingole, SD Chavan, RR Shelke, PA Kahate, SR Shegokar and SP Nage

Abstract:
The study was planned to prepared herbal paneer the herbal preservatives viz; ginger, cardamom and turmeric powder were used in paneer. The objective of the present study was to find out the optimum level of herbal preservatives in paneer, evaluate the sensory quality, analyze the physico-chemical properties, study the shelf life of paneer and work out the economics. The herbal preservatives was incorporated in the product at the rate of T₁ (control), T₂ (1% ginger powder), T₃ (0.6% cardamom powder), T₄ (0.4%, turmeric powder), T₅ (1% Ginger + 0.6% Cardamom), T₆ (0.4% Turmeric + 0.6% Cardamom), T₇ (0.4% Turmeric + 1% Ginger) and T₈ (1% Ginger + 0.6% Cardamom + 0.4% Turmeric) by weight of yield of paneer. It was observed that, the overall acceptability score during storage period of control sample of paneer shown below acceptable level (5.07) on 15^th days of storage and paneer containing turmeric and cardamom powder above the acceptable level (6.87) on 15th day of the storage.