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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

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
Abstract:
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.
Pages: 303-308  |  7 Views  18 Downloads
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.
International Journal of Home Science