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 |
Three batches of lemon flavoured paneer was prepared from standardized milk (4.5% fat/8.5 % MSNF).Three forms of lemon rind were tested for their suitability for use in lemon flavoured paneer (LFP) viz. shreds, paste and powder. Sensory evaluation revealed that total score of sample containing shreds was significantly (P<0.05) higher compared the other two forms. Two debittering agent viz. ZnSO4 and β-cyclodextrin were evaluated for their efficacy in reducing bitterness of lemon rinds. Five batches of paneer containing lemon rind shreds treated with different levels of debittering agents viz. D0 (no debittering agent), D1 (ZnSO420 mg/100 ml of water and β-cyclodextrin 330 mg/100 ml of water), D2 (ZnSO430 mg/100 ml of water and β-cyclodextrin 300 mg/100 ml of water), D3 (ZnSO440 mg/100 ml of water and β-cyclodextrin 250 mg/100 ml of water), D4 (ZnSO450 mg/100 ml of water and β-cyclodextrin 100 mg/100 ml of water) were prepared. Debittered lemon shreds were incorporated @ 1.0 % (w/w of milk) in all samples. It was found that type and level of debittering agents had significant effect (P<0.05) on moisture and FDM content of paneer. However no significant (P>0.05) effect was observed in other compositional attributes content of paneer. Treatment of lemon rind with 40 mg ZnSO4/100 ml of water and 250 mg β-cyclodextrin /100 ml of water at D3 level resulted in significant reduction in bitterness of LFP.
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