Effect of Herbal Extract on the Shelf Life of Paneer

Abstract

This study was carried out with objectives to extend the shelf life of paneer with addition of herbal extract during the paneer preparations. Paneer samples was prepared by incorporating cloves (Syzygium aromaticum) and pakhanbedh (Bergenia ciliata) extract mixture each at the rate of 0 to 0.6% of the expected yield of paneer at two different stages of paneer preparation i.e, on milk directly after heat treatment and on curd after 90% drainage of whey and samples were stored at 7±1℃. The changes in sensory characteristics and chemical properties of the treated paneer sample compared to control paneer samples prepared without addition of herbal extracts were studied over the storage periods. Result showed that the prepared herbal extract exhibited a high antioxidant activity of clove (87.78%) and pakhanbedh (89.7%). Total phenolic content was higher in pakhanbedh extract than in clove extract. Storage days had significant effect on the sensory and physicochemical properties of paneer. Sensory scores of the control paneer declined rapidly during the storage days and became unacceptable after 5th day of storage. Decrease in sensory scores of the herb extract treated samples showed slower rate in comparison of control samples. The acidity (% lactic acid), FFA (% oleic acid), tyrosine content (mg/100 g) and total plate counts (cfu/g) of herbs treated samples increased at a slower rate in comparison to control samples. The samples of stored paneer obtained in case of herb extract added after heating of milk scored higher. All samples of paneer treated with herbal extract on milk remained acceptable up to 15 days on storage at 7±1°C. Treatment with 0.45% clove and 0.15% pakhanbedh extract was found to decrease the sensory and chemical characteristics slower than the other treatments. The yield of paneer was found to be affected by the herb extract addition. % yield increased on the samples treated with herb extract directly on milk and moisture retention was found to increase on addition of herb.