Vol. 12, Issue 9 (2023)

Author(s):
M Aruna, M Ilamaran, V Meenakshi, S Saravanan and B Sivasankari

Abstract:
Paneer is a kind of soft variety of cheese obtained from heat-acid coagulation of milk. It is high in vitamin D and calcium, both of which are helpful in the prevention of breast cancer. It is a great source of bone-building minerals due to its high calcium and vitamin D concentration. A₂ milk is better suited for making paneer as compared to other types of milk. Because, it produces soft, and fragile product. In the present study is an attempt to formulate higher nutritional value of paneer with added health benefit by using A₂ milk with encapsulated mint leaf extract powder. The A₂ milk has many advantages regarding nutritional qualities and chemical composition as characterized by higher fat, total solids, proteins, caseins, lactose, ash contents and antioxidant activity. The process for development of functional paneer was optimized by using A₂ milk with different concentrations of encapsulated mint leaf extract powder of 100:00, 100:0.25, 100:0.75, 100:1.0 and 100:3.0. It was found that paneer from A₂ milk with 0.25 percent of encapsulated spray dried mint leaf powder (T₁) was found to be maximum nutritional and sensory qualities. The nutrient composition functional paneer with encapsulated mint powder was found to 7.76 g/100 g of fat, 18.80 g/100 g of protein, 24.01 g/100 g of carbohydrate, 2.62 g/100 g of ash, 44.97 g/100 g of total solid, 0.21 percent of acidity.