Vol. 11, Special Issue 12 (2022)

Author(s):
SG Khandagale, SP Patil, MT Pandule, GB Jadhav

Abstract:
India is the largest producer of milk in the world. As a result, the dairy business has emerged as one of the most important option available to Indian farmers. Paneer is an indigenous dairy product prepared by the cow or buffalo or combination of both precipitated by citric acid or vinegar or acetic acid. Herbal paneer was prepared by incorporating the black pepper and turmeric powder as per treatment combination as T₀ (Control), T₁ (0.1% black pepper and 0.1% turmeric powder), T₂ (0.2% black pepper and 0.1% turmeric powder) and T₃ (0.3% black pepper and 0.1% turmeric powder. Paneer sample was evaluated for textural qualities viz., hardness, cohesiveness, adhesiveness, springiness, and chewiness for treatments T₀, T₁, T₂ and T₃. Hardness ranged from 3.290, 3.321, 3.043 and 2.746 kg for treatments T₀, T₁, T₂ and T₃, respectively. Cohesiveness observed for treatments T₀, T₁, T₂ and T₃ were 1.021, 1.019, 1.024 and 1.026, respectively. Adhesiveness ranged from 0.005, 0.0072, 0.002 and 0.0016 kg for treatments T₀, T₁, T₂ and T₃, respectively. Springiness observed for treatments T₀, T₁, T₂ and T₃ were 1.037, 1.013, 1.043 and 1.020, respectively and Chewiness 3.502, 3.419, 3.236 and 2.874 for treatments T₀, T₁, T₂ and T₃, respectively.