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Effect of Different Levels of Paneer Whey on Quality of Carrot Halwa


Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India
     

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A study was undertaken by utilizing different levels of Paneer whey (i.e. 0.5%, 1% and 1.5%) for manufacturing of good quality carrot Halwa. Grated carrot and a mixture of Ghee, sugar, cardamom, cashewnut were used as other ingredients. The quality of Halwa was highly influenced by carrot and their concentration in whey. Whey greatly improved the shelf-life of carrot Halwa. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Chemical (Fat, protein, carbohydrate) and microbiological (SPC, Coliform, Yeast and mold count) analysis were done for estimating its nutritional content and shelf-life. As per as product overall acceptability judged by the panelist, the treatment can be rated as T3 > T2 > T1 > T1.

Keywords

Paneer, Whey, Shelf-Life, Carrot Halwa
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  • Effect of Different Levels of Paneer Whey on Quality of Carrot Halwa

Abstract Views: 322  |  PDF Views: 1

Authors

J. David
Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), India

Abstract


A study was undertaken by utilizing different levels of Paneer whey (i.e. 0.5%, 1% and 1.5%) for manufacturing of good quality carrot Halwa. Grated carrot and a mixture of Ghee, sugar, cardamom, cashewnut were used as other ingredients. The quality of Halwa was highly influenced by carrot and their concentration in whey. Whey greatly improved the shelf-life of carrot Halwa. The product was analyzed for organoleptic attributes (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Chemical (Fat, protein, carbohydrate) and microbiological (SPC, Coliform, Yeast and mold count) analysis were done for estimating its nutritional content and shelf-life. As per as product overall acceptability judged by the panelist, the treatment can be rated as T3 > T2 > T1 > T1.

Keywords


Paneer, Whey, Shelf-Life, Carrot Halwa

References