EFFECT OF ADDITION OF COCONUT MILK ON THE PREPARATION OF PANEER

Abstract

Coconut paneer is a dairy product prepared by using coconut milk as a principle ingredient. The aim of this research was to develop the formulation of coconut milk paneer and to study the physio-chemical properties of plain and coconut milk paneer. Design expert was employed for formulating the recipe of paneer. The obtained 9 formulations of coconut paneer were prepared in lab. The panner were coded as A, B, C, D, E, F, G and H with varying level of coconut milk and fresh milk where the ratio of coconut milk: fresh milk were in 75:25, 62.52:37.48, 50:50, 87.71:12.29, 100:0, 68.69:31:31, 51.43:18.57, 56.28:43.72. The samples were subjected to sensory evaluation for consumer acceptability and chemical analysis were carried out. From sensory evaluation, 12% coconut milk and 87% fresh milk were found to be significantly best (p<0.05). In most of the formulations, taste, color, body and overall acceptability were significantly affected (p<0.05) by variation in coconut milk and fresh milk. Coconut paneer analyzed for moisture, fat, protein, total solids, ash content, pH and carbohydrate were found out to be 83.02, 7.50, 3.20, 16.98, 0.71, 6.4 and 5.57% respectively while that of control sample was found to be 84.5, 4.8, 2.99, 15.5, 0.6, 6.5 and 7.11% respectively.