Production of healthy and nutritive yogurt paneer cake using natural flavours
Subramanian K, Rajeswari R, Jemima Romola CV
The consumption of probiotic components in India is significantly reduced compared to other countries. Unfortunately, usage of packed and readymade food items is increasing every year in India. This type of food habit change is responsible for getting health issues in some of the Indian population. A novel idea developed to ignoring this health issue by supplementation probiotic components in dietary sources. In this attempt we prepared a yogurt paneer cake using qualitatively improved milk yogurt by microbial strain selection, paneer and natural edible flavour developed from Royal jelly (RJ), Bee pollen grains (BPG) and coconut milk. The biochemical analysis of the yogurt revealed that yogurt prepared from milk with Bee pollen grains powder have higher protein content and good texture compared to yogurt prepared from other mode of preparation. The microbial load of probiotic bacteria was found between 6-7 Log CFU-g-1 in prepared cake at the time of consumption. The shelf life of the yogurt was estimated as 21 days. The natural flavour imparted in paneer by adding coconut milk, custard apple extract and powdered moringa leaves. The paneer with custard apple extract was widely preferred during sensory test. The shelf life of paneer with natural flavours was estimated as 10 days. The yogurt from milk with coconut milk and paneer from milk with custard apple extract was selected for the production of yogurt paneer cake. The shelf life of the yogurt paneer cake was estimated as 2 days under refrigeration.
Subramanian K, Rajeswari R, Jemima Romola CV. Production of healthy and nutritive yogurt paneer cake using natural flavours. International Journal of Food Science and Nutrition, Volume 6, Issue 1, 2021, Pages 51-55