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 |
In present study the paneer is obtained by camel and goat milk (70:30) used for ready to cook milk product by incorporating spices. The sensory evaluation of spices incorporated camel and goat milk paneer was performed by using 8-point hedonic scale by a group of panellists to know the sensory characteristics such as appearance and colour, flavour, body and texture and overall acceptability. 0.6% cardamom incorporated camel and goat milk paneer (T2) had obtained maximum overall acceptability 7.27 ± 0.009. Proximate study concluded that the overall proximate composition of paneer showed a wide variation in value of Moisture content, Crude Protein (CP), Ether Extract (EE), Crude Fibre (CF) and Total ash for control and all treatment samples. From the study it was concluded that spices incorporated camel and goat milk paneer 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.
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