SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER

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1 J. Dairying, Foods & H.S., 27 (2) : , 2008 SENSORY EVALUATION AND OVERALL ACCEPTABLILITY OF PANEER FROM BUFFALO MILK ADDED WITH SAGO POWDER S.V. Bhadekar, B.R. Deshmukh, S.V. Baswade, R.S. Mule P.L. Gatchearle Department of Animal Husbry Dairy Science, College of Agriculture, Marathwada Agricultural University, Parbhani India ABSTRACT Paneer was prepared from different proportions of buffalo milk sago powder 99.7: 0.30 ( ), 99.6: 0.4 ( ), 99.5: 0.5 ( ) control ( ) with 100 % buffalo milk with object to study sensory evaluation overall acceptability of paneer. The mean overall acceptability scores were observed as 8.91, 8.51, for treatments,, respectively. Overall acceptability showed a decreasing trend with increase in level of sago powder. INTRODUCTION Milk has long been recognized as almost complete ideal food in nature. It supplies fat lactose for energy, proteins vitamins for bodybuilding health minerals for bone formation. Milk contains all above nutrients in an easily digestible assimiable form, so it is regarded as most ideal complete food. Milk being perishable results into spoilage, so milk producers in rural sectors are tending to prepare various indigenous milk products such as channa, khoa, dahi, butter ghee in order to preserve milk solids in one or the other form. It also helps in promoting the consumption of milk solids in improving nutritional status of rural people. Paneer an indigenous milk product prepared by acid heat coagulation of milk is popular all over the country. It is defined as a product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic or citric acid at high temperature (Sachdeva Singh, 1987). Precipitation involves the formation of large structural aggregates of proteins in which milk fat other colloidal soluble solids are entrapped with whey (Sachdeva Singh, 1988). It is highly nutritious food has a great value in the diet as it contains proteins fat of original milk. About 5 per cent of milk produced in India is estimated to be converted into paneer making (Mathur Zanad, 1991). Generally paneer made from the buffalo milk which contains higher level of casein in minerals (Ca P) which helps to produce paneer with hard rubbery body. Tapioca sago is generally known as SAGO (SABUDANA in Hindi or Javarishi in Tamil) in India. Sago is a produce, prepared from the milk of Tapioca tubers. Sago powder is a starch starch included in the hydrocolloids. Hydrocolloids are the substance which dissolve or disperse in water to give a thickening or gelling effect. The use of hydrocolloids as food modifiers has became an accepted practice in the food industry. The hydrocolloids used in food products provides shape, form, texture functionality to the product. The hydrocolloids have also been widely used in milk milk products for improving textural quality the sensory characteristics of the final product. In coagulated milk product such as cheese, chhana paneer, hydrocolloids have been used to improve the body texture of the finished product to reduce the loss of solids in whey. Since, no work has been reported on the preparation of paneer from the buffalo milk added with sago powder. Therefore, the present investigation has been undertaken. MATERIAL AND METHODS 2.1 Materials : 1) Buffalo milk, 2) Citric acid, 3) Sago powder, 4) Paneer blocks, 5) Polythene bags.

2 100 J. DAIRYING, FOODS & H.S. 2.2 Treatment details : Paneer was prepared from stardized buffalo milk sago powder (on W/W basis) mixed as per the treatments viz., - 100% buffalo milk (control) - Buffalo milk with 0.3% sago powder (99.7 per cent milk % sago - Buffalo milk with 0.4% sago powder (99.6 per cent milk % sago - Buffalo milk with 0.5% sago powder (99.5 per cent milk % sago 2.3 Stardization of buffalo milk : Milk was stardized to the level 6.0 per cent fat 9.0 % SNF. The skim milk was used for the stardization. The stardized milk was used for the preparation of sago paneer. 2.4 Preparation of paneer : Milk was stardized to a fat level of 6.0 per cent 9.0 % SNF using skim milk. The stardized milk was heated upto 82 o C for 5 min then mix the sago powder in paste form as per the treatment level cooled to 70 o C coagulated by adding citric 2 % at this temperature in a steel vat with 2 lit capacity. After complete coagulation the stirring was stopped the curd was allowed to settle down for 5 min. The whey was then drained through a stainless steel strainer. The curd was collected filled in wooden blocks lined with strong clean muslin cloth. The blocks used was a rectangular wooden blocks (7 x 6 x 4 inches) with holes on its side to facilitate the drainage of whey. This frame was rested on a wooden block, filled with curd mounted with another plank. Pressure was applied mechanically on the top of the hoop at the rate of 35 kg/cm 2 for min. The pressed block of curd was removed from the hoop, cut into pieces immersed in chilled water for 2 to 3 hours. The chilled paneer was then removed from water allowed to drain out water stored at room temperature (32-35 o C) packed in polythene bag finally stored in refrigerator (5 o C). 2.5 Sensory evaluation of sago paneer : The freshly prepared samples of sago paneer were subjected to sensory evaluation by a panel of judges. The samples were evaluated for its colour appearance, body texture, flavour taste. Score cards were provided to judges to evaluate the product by 9 point Hedonic scale. 2.6 Statistical analysis : The experiment laid in completely romised design as described by Panse Sukhatme (1985). In all there were four treatment combinations, which were replicated four times. RESULTS AND DISCUSSION 3.1 Sensory qualities of sago paneer : Sogo paneer was evaluated for its colour appearance, flavour, body texture, taste by a panel of five judges using a nine-point Hedonic scale. The numerical scores given by judges for individual quality were computed to get the mean. These means were then subjected to the statistical analysis. The result obtained for sensory evaluation of sago paneer are discussed as under Colour appearance : The colour appearance score as influenced by the proportion of buffalo milk sago powder levels have been depicted in Table 1. From Table 1, it is clear that the average score ranged between 7.55 to 8.91 for, respectively. Paneer prepared under control treatment ( ) was found to be superior over the rest of the treatments. The treatments,, were significantly found different at par with each other. It is observed Table 1. Effect of different levels of buffalo milk sago powder on the colour appearance of paneer Colour appearance score SE ± CD at 5% 0.408

3 Vol. 27, No. 2, that more levels of sago powder, lowered the score. It indicates that up to 0.4 per cent levels, sago did not have any masking effect on the finished product as far as colour appearance was concerned. Sachdeva Singh (1988b) had recorded the score for appearance in between 7.4 to 7.6 for the paneer with addition of pregelatinized potato starch. The result recorded in the present investigation in present parameters are found to be resembling with above findings Flavour : Table 2 showes the flavour score of paneer added with sago powder. Table 2. Effect of different levels of sago powder on the flavour score of paneer Flavour Score SE ± CD at 5% The mean values confirmed the fact that there was non significant difference between to treatment i.e. the treatments were at par with each other whereas differed significantly. Flavour is the main parameter for accepting the product. In the present study, though there was a decreasing trend in the flavour score, it could be predicted that product would be acceptable to consumer with the preference given to the control ( ) which had a score of 8.91 followed by ( ) with a score of Roy Singh (1994) studied the effects of coagulation temperature hydrocolloids on production sensory quality of filled paneer had recorded the score as 8.50 for flavour. The result noted in the present study are agreeable with the above findings Body texture : The body texture of sago paneer, as influenced by the different levels of sago powder score recorded on account of this is presented in Table 3. Table 3. Effect of different levels of sago powder on the body texture score of paneer Body texture score SE ± CD at 5% The body texture is an important parameter as far as the consumers acceptability is concerned. Therefore the score recorded for i.e which was found to be non significant whereas the treatments (8.50) (7.84) as well as differed significantly over each other. Treatment (7.84) (7.27) scored lowest because the sago powder level was increased. Paneer from treatments contained more percentage of moisture. Due to this, paneer body became loose soft like crumble in nature. Sachdeva Singh (1988b) studied the incorporation of hyrocolloids to improve the yield, TS recovery quality of paneer reported the scores between 7.50 to 8.10 for the body texture of the paneer. Roy Singh (1994) studied the effect of coagulation temperature hydrocolloids on production sensory quality of filled paneer had recorded the score as 6.50 to 8.00 for body texture of paneer. The results recorded in present investigation with respect to body texture was found to be comparable with the above findings Taste : The sensory scores for taste of paneer as influenced by different levels of sago is recorded in Table 4.

4 102 J. DAIRYING, FOODS & H.S. Table 4. Effect of different levels of sago powder on the taste score of paneer Taste score SE ± CD at 5% The taste scores of paneer ranged from 7.21 to 8.91 for to. The paneer prepared form buffalo milk ( ) had maximum scores of 8.91 followed by 8.51 ( ), 7.91 ( ) 7.21 ( ), respectively. The results indicated that the taste scores of differed significantly over each other. It means that the taste of panner added with varied percentage of sago powder was not similar to the control. combinations were not acceptable as compared to. Gadhave (2000) prepared panner from safflower milk blended with buffalo milk reported that decrease in taste score was due to increase in proportion of safflower milk in the blend. Ann john (2002) prepared Shrikh from buffalo milk blended with sago powder reported that decrease in taste score was due to increase in the level of sago powder in the blend. Kachare (2002) prepared lassi from buffalo milk blended with sago powder stated that decrease in taste score was due to increase in the levels of sago powder in the blend. It could be stated here that the research findings recorded in the present investigation are agreeable with findings recorded by the above workers Overall acceptability : The overall acceptability score is the average score worked out from the score given by the judges for the different characteristics of the product. i.e. colour appearance, flavour, body texture taste. Thus the average score worked out for overall acceptability are presented in Table 5. Table 5. Overall acceptability of paneer at different levels of sago powder Overall acceptability score SE ± CD at 5% From Table 5, it is clear that for overall average acceptability scores for the finished product including control ranged between i.e. to. The mean scores of overall acceptability showed a decreasing trend with increase in level of sago powder. There was a decrease in the acceptability of the finished product. There were significant differences between combinations. Gadhve (2000) prepared the paneer from safflower milk blended with buffalo milk reported that decrease in acceptability due to the increase in proportion of safflower milk. Ann John (2002) recorded the overall acceptability as 7.66 for Shrikh, which was prepared from buffalo milk blended with sago powder. Kachare (2002) studied the preparation of lassi from buffalo milk blended with sago powder reported that the acceptability score of the finished product was in the range of 7.36 to 8.26 for to. In the present investigation, score values for overall acceptability was found to be comparable with the research findings recorded above. CONCLUSION It is concluded that the addition of sago powder in the preparation of 0.3 per cent in buffalo milk was found to be acceptable.

5 Vol. 27, No. 2, REFERENCES Ann John (2002). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India. Gadhave, D.K. (2000). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India. Kachare, S.M. (2002). M.Sc. (Agri.) Thesis, Marathwada Agriculture University, Parbhani (M.S.) India. Mathur, B.N. Zanzad, P.N. (1991). Indian Dairyman, 43 (9) : Panse, V.G. Sukhatme, P.V. (1985). Statistical Methods for Agricultural Workers. I.C.A.R., New Delhi. Roy, S.K. Singh, S. (1994). Indian J. Dairy Sci., 47 (8) : Sachdeva, S. Singh, S. (1987). J. Food Sci. Technol., 14 : Sachdeva, S. Singh, S. (1988a). J. Food Sci. Technol., 25 (3) : Sachdeva, S. Singh, S. (1988b) Indian J. Dairy Sci., 41 (2) :

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