Optimisation of citrus fruits extracts in the formulation of paneer
Agadha S, Rajalakshmi P, Lakshmy Priya S
Paneer is a rich source of animal protein for vegetarians available at a comparatively lower cost. It is obtained from cow's or buffalo's milk by precipitation with sour milk, lactic acid or citric acid. The present study was done to explore with the objective of utilizing citrus fruits extracts in the formulation of paneer. It was aimed at optimizing the quantity of citrus fruits extracts namely lemon, sweet lime, orange and citron to develop good quality paneer and to find the effect of acid content in the precipitation process. The pH of the different fruit extracts was determined to be 2.7 (lemon), 4.3 (sweet lime), 3.2 (orange), 2.5 (citron). The type of milk, quantity of milk and the temperature were kept constant for the formation of paneer. The findings for the quantity of extract (ml) for precipitating the milk revealed that, citron and lemon extracts were required in the least quantity (7.5 ml) for precipitation when compared to other extracts. The time taken for precipitation was least for citron extract (35 seconds). The moisture and ash content for all paneer samples were similar to each other respectively. The utilization of citrus fruit extracts significantly changed the peroxide value of paneer. The physical features of these developed paneer samples retained it’s sensory qualities for a period of one week when stored at refrigeration temperature. The overall acceptability scores showed that citron based paneer sample was superior in all sensory parameter.