National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Starting with the paneer as a base material, paneer nugget was prepared by the addition of food additives such as spices mix, condiments, refined wheat flour, skim milk powder and sodium caseinate by steam cooking method. Keeping in view of the health benefits, the steam cooking method was used for preparation of paneer nuggets as compared to deep fat frying.The present study was envisaged to evaluate the changes occurred in sensory and microbiological parameters of paneer nugget under storage conditions. The shelf-life of paneer nuggets with aerobic packaging was found to be 2 and 9 days respectively at ambient and refrigeration temperature. Nine-point hedonic scale was employed to carry out the evaluation of samples for sensory attributes such as colour and appearance, texture, sweetness, flavour and overall acceptability.
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