Vol. 11, Special Issue 7 (2022)

Author(s):
Diwakar Mishra and Jayaraj Rao

Abstract:
Paneer is a tempting, nutritious and delicious acid- heat coagulated indigenous dairy product. Due to high moisture content (about 55%), it has shelf life of only one day at room temperature and up to a week at refrigeration temperature. Hurdles like spices, smoking, packaging etc. can be used to enhance shelf life of paneer. Ajwain is an important spice widely used in the world. Ajwain extract @ of 0.4, 0.5, 0.6 and 0.7% by weight of milk, was incorporated into milk from which paneer was prepared. Paneer was prepared using the milk as per standardised method. It was observed that paneer incorporated with ajwain extract @ 0.6% was acceptable and selected for further analysis. Colour, body and texture and overall acceptability scores of treated sample were lower than of control. While flavour scores of treated paneer were higher than those of control. Shelf life of control and ajwain paneer were only one day at ambient temperature. While shelf life of control and ajwain paneer were 8 and 12 days at refrigeration temperature, respectively. It was found that ajwain improved flavour and increase shelf life of paneer a refrigeration temperature.