Research Journal of Animal Husbandry & Dairy Science

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Development of Peanut Paneer from the Admixture of Peanut Milk and Skimmed Milk


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

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An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T0) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T1) was standardized to a ratio of 50:50 (PM:SM), T2 60:40 (PM:SM) and T3 (70:30) (PM:SM). The peanut paneer samples of different treatments were analyzed for physicochemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelflife of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2 > T1 > T0 > T3.

Keywords

Peanut Milk, Skimmed Milk, Peanut Paneer.
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  • Development of Peanut Paneer from the Admixture of Peanut Milk and Skimmed Milk

Abstract Views: 440  |  PDF Views: 2

Authors

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

Abstract


An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T0) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T1) was standardized to a ratio of 50:50 (PM:SM), T2 60:40 (PM:SM) and T3 (70:30) (PM:SM). The peanut paneer samples of different treatments were analyzed for physicochemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelflife of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2 > T1 > T0 > T3.

Keywords


Peanut Milk, Skimmed Milk, Peanut Paneer.

References