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.
Description:
A dissertation submitted to the Department of Food Technology, Central Campus
of Technology, Tribhuvan University, in partial fulfillment of the requirements
for the degree of B. Tech. in Food Technology
