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VOL. 10, ISSUE 6 (2025)
Standardisation and quality evaluation of bottle gourd based RTC product enriched with milk paneer
Authors
Fathima Reyas, Suman K T, Seeja Thomachan Panjikaran, Lakshmy P S, Anupama T V
Abstract
The study aimed to develop and standardise a
ready to cook (RTC) bottle gourd based breaded ball enriched with milk paneer
and to assess its physicochemical qualities during frozen storage. Bottle gourd
was partially replaced with milk paneer at levels of 10 to 50%, and the
formulation containing 30% paneer was found most acceptable based on sensory
evaluation. The enriched RTC product showed higher protein (6.59%), fat
(12.20%), calcium (114.25 mg/100 g), and phosphorus (72.40 mg/100 g) contents
compared to the control. Minimal variations were observed in pH, moisture, and
water activity and no microbial growth occurred during three months of frozen
storage, confirming excellent product stability. Incorporation of milk paneer
enhanced the nutritional value, texture, and sensory appeal of the RTC product,
demonstrating its potential as a nutritious, protein enriched, and shelf stable
convenience food for modern consumers.
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Pages:54-59
How to cite this article:
Fathima Reyas, Suman K T, Seeja Thomachan Panjikaran, Lakshmy P S, Anupama T V "Standardisation and quality evaluation of bottle gourd based RTC product enriched with milk paneer". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 54-59
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