International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Physico-Chemical and nutritional significance of rice bran oil and its blends with sesame and palm oils in panner


Archana Mishra

Highest overall acceptability was found in T0C1 (8.51) followed by T1C1 (8.50), However, the difference in overall acceptability between Toc1 and T1C1 was found to be non-significant. The flavor and taste score of 8.46 in ToC1 was found to be most acceptable followed by ToC2 (8.38) and T1C1 (8.38) the treatment combination T1C1 (8.5) was found to be most acceptable in terms of body and texture as it has the highest score of 8.50. The filled milk paneer ToC1 (8.65) was found to be most acceptable regarding colour and appearance followed by T1C1 (8.26). Among the different treatment combinations T1C1 paneer contained the highest %age of moisture (53.58), fat (8.34) as well as yield (52.12). The treatment combination T4C3 contained the highest %age of protein (7.68). The highest %age of carbohydrate (31.08) was found in the treatment combination T1C3. The treatment combination ToC3 was found in the treatment combination T1C3. The treatment combination ToC3 contained the highest %age of ash (0.89). However, the difference was found to be non-significant in all treatment combinations. Among the other treatment combinations the highest total solids %age of 47.70 was found in ToC3 to be highest followed by T2C3 (47.62). The production cost Rs. 57.75/kg. of the experimental paneer T3C1 was less as compared to other treatment combination. The energy value of paneer varied from 223.73 to 228.74 Treatment combination ToC3 had the highest energy value.
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