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VOL. 10, ISSUE 6 (2025)
Evaluation of physicochemical and sensory properties of garlic-mint paneer
Authors
Yogasri G, Marx Nirmal R, Sivakumar G M, Selvan P
Abstract
This research is to develop functional paneer by adding natural herbs
like garlic (Allium sativum) and mint (Mentha arvensis) to
enhance the sensory appeal and nutritional value. Buffalo milk was used to
prepare paneer with varying concentrations (0.5%, 1%, and 2%) of garlic and
mint. The prepared samples were evaluated for sensory characteristics and
proximate composition. Based on sensory characteristics like colour, flavour,
texture, and overall acceptability, 1% garlic and mint added to functional
paneer showed better results, along with improved nutritional values. This
research suggests that herbal fortification is a promising strategy to produce
dairy products with enhanced functional properties.
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Pages:29-32
How to cite this article:
Yogasri G, Marx Nirmal R, Sivakumar G M, Selvan P "Evaluation of physicochemical and sensory properties of garlic-mint paneer". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 29-32
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