International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 2, Issue 12 (2015)

Sensory and nutritional acceptability of low fat paneer prepared by optimization of milk by skim milk powder


Shrish Chand Singh dikshit, Shikha Kumari, Praveen Kumar Singh

Paneer is an important indigenous nutritious and wholesome dairy product. It is of great value in diet because it is rich source of high quality protein, fat, minerals and vitamins but contributes to a considerable intake of fat in the diet. For those advised to consume low fat diet, it is important to develop products from skim milk. The present research work was conducted with the objectives to optimize the fat percentage of low fat paneer prepared from skim milk powder and to find out the nutritive value as well as to assess the sensory acceptability of low fat paneer prepared. The experiment was conducted in research laboratory of “Dugdh Utpadak Sahkari Sangh” Limited and replicated 4 times and the data obtained during investigation was statistically analyzed using analysis of variance (ANOVA) technique. Sensory evaluation of the prepared paneer was carried out using nine point Hedonic Scale. The protein, ash and moisture content of the product were determined by AOAC (2005) [5] method, the fat content of the milk sample was determined by Gerber method and lactose was calculated by difference. The highest average score for overall acceptability of paneer (7.70) was recorded in T1 followed by T0 (7.37), T1 (7.20) T3 (6.66) and T4 (6.25). Amongst the different combinations used of milk in a ratio of 2.5(fat):8.5(SNF) (T2) is best in term of flavour, taste, body, texture and overall acceptability. The quality of this paneer is very well comparable to that of the control paneer which was prepared from buffalo milk standardized to 5 percent fat and 8.5 percent SNF. The paneer was found to have higher protein and lower fat as compared to standard milk paneer (control) and can therefore be helpful from the therapeutic point of view for the people suffering from chronic diseases.
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How to cite this article:
Shrish Chand Singh dikshit, Shikha Kumari, Praveen Kumar Singh. Sensory and nutritional acceptability of low fat paneer prepared by optimization of milk by skim milk powder. International Journal of Multidisciplinary Research and Development, Volume 2, Issue 12, 2015, Pages 09-11
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development