Vol. 12, Special Issue 7 (2023)

Author(s):
Krupa Joseph and K Jayaraj Rao

Abstract:
The present research was intended to evaluate the effect of the lemongrass addition on the sensory and textural quality of paneer during storage at refrigerated temperatures (7±2 °C). Also, the possibility of use of lemongrass incorporated paneer in preparation of food products were also studied. The paneer samples were packed in LDPE pouches and analyzed for sensory quality (Colour and appearance, flavour, body and texture, overall acceptability) and textural attributes (Hardness, Cohesiveness, Springiness, Chewiness) at a temperature of 7±2 °C on 0^th, 3^rd, 6^th , 9^th, 12^th, 15^th, 18^th, 21^st and 23^rd days of storage. During storage, it was observed that sensory scores of the paneer samples diminished with the progress in storage. Also, the textural attributes such as Hardness, Cohesiveness, Springiness and Chewiness reduced as the storage period progressed. Thus, it was observed that the addition of lemongrass was highly significant (p≤0.05) with regard to changes in sensory and textural parameters, as the optimized product maintained its sensory and textural quality upto 23 days of storage at refrigerated temperature. The optimized sample of lemongrass was used as fried paneer for direct consumption and also in the preparation of products such as Lemongrass flavoured paneer pickle, curry and pizza.