International Journal of Home Science
2016, VOL. 2 ISSUE 2, PART E
Enhancement of shelf life of paneer by adopting hurdle technology
Author(s): Gokhale AJ, Mallek Jarita, Patel SM, Patel AM and Pinto Suneeta
Citric acid, lactic acid and vinegar were tested for their relative efficiency in improving shelf life of paneer. Diced paneer cubes (~1.5 cm3) were dipped in to three different acids viz. citric acid (T1), lactic acid (T2) and Vinegar (T3) each having 4% strength at 30+1 OC for 10 min followed by drying to a moisture content of 30-35% under vacuum (680-720 mm Hg). The partially dried paneer cubes were packaged in composite polyethylene terephthalate /low-density polyethylene film (50 μ thickness). Treatment of paneer with lactic acid (T2) and vinegar (T3) resulted in enhanced shelf-life up to 90 d under refrigerated (7±2 OC) storage conditions whereas paneer treated with citric acid was found to be acceptable up to 60 days of storage. Upon rehydration in hot water (70-80 C) for 30 min, the paneer obtained had rheological properties at par (P>0.05) with that of fresh paneer. The paneer so obtained is suitable for use in Indian cuisines.
How to cite this article:
Gokhale AJ, Mallek Jarita, Patel SM, Patel AM, Pinto Suneeta. Enhancement of shelf life of paneer by adopting hurdle technology. Int J Home Sci 2016;2(2):303-308.