Vol. 12, Issue 3 (2023)

Author(s):
Khushal Solanki, Arunkumar H and Ammiti Murali Krishna

Abstract:
The present study was evaluate the new formula for WPC enriched extruded paneer. The sensory characteristics of the product was examined by trained judges using 9 point hedonic scale. The product was prepared by different levels of WPC at 5, 10 and 15 per cent. The use of different amount of WPC was significantly influence the sensory characteristics of the product. The superior score on the basis of sensory was recorded by 10 per cent whereas; lowest score was observed by 15 per cent of WPC. The 10% of WPC had body & texture score (8.29) and overall acceptability score (8.09); but in 15% WPC score was 6.18 in body & texture and overall acceptability score was 6.15.