Vol. 10, Special Issue 12 (2021)

Author(s):
Jyoti Kumari, Basant Bais, Pankaj Kanwar, Lokesh Tak, Jorawar Singh, Ranjana Kumari and Jena Ram Gehlot

Abstract:
Spices can work as natural preservative and helps to increase the shelf life of the product. Keeping in view, the present study was conducted to formulate and accesses the sensory evaluation of spices incorporated cow milk based paneer spread. Paneer spread was prepared by using cow milk with incorporation of spices was done. A control sample (T₀) was prepared without incorporation of any spices but different treatments were prepared by adding different spices as T₁ was cow milk paneer spread with ginger (2%), T₂ was cow milk paneer spread with garlic (2%) and T₃ was cow milk paneer spread with ginger + garlic (1% + 1%). The sensory evaluation of spices incorporated cow milk paneer spread was performed by using 8-point hedonic scale by a group of panelists to know the sensory characteristics such as appearance and colour, flavour, body and texture and overall acceptability. 2% garlic incorporated cow milk paneer spread (T₂) had obtained maximum overall acceptability 7.47 ± 0.226. Thus from the present study it may be concluded that the inclusion of spices, enhanced the sensory quality like flavour, colour/appearance and overall acceptability of cow milk paneer spread and spices like ginger and garlic may be used to incorporate in paneer spread with very good acceptability. It was concluded that spices incorporated cow milk paneer spread could be products as of developed products (T₀, T₁, T₂ and T₃) and the same could be used for its shelf life study during refrigerated storage.