PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER

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1 Asian J. Dairy & Food Res., 32 (2) : , 2013 AGRICULTURAL RESEARCH COMMUNICATION CENTRE / indianjournals.com PROCESS OPTIMIZATION FOR THE MANUFACTURE OF FILLED MILK DIETETIC PANEER Ruby Kumari, Alok Jha * and Amrita Poonia Department of Animal Husbandry & Dairying Banaras Hindu University, Varanasi , India Received: Accepted: ABSTRACT Filled milk dietetic paneer is a heat and acid coagulated dairy product prepared by blending of milk fat, vegetable fat and soymilk in contrast to paneer, which is made from milk fat only. It is rich in protein, vitamins and minerals low in saturated fat but rich in polyunsaturated fatty acids (PUFA. The formulation with substitution of 3:2 (cow milk fat: vegetable fat) and 20% soy milk was found to be the most appropriate for manufacture of filled milk detetic paneer Textural parameter of filled milk paneer on a texture analysis were g for hardness, for gumminess, g for chewiness and resilience. Key words: Dietetic paneer, Textural properties, Sensory attributes, Filled milk, Resilience INTRODUCTION With the changing lifestyle and dietary habits, problems like obesity, diabetes, cardiovascular diseases, and cancer have become major health concerns worldwide. Traditional paneer is rich in fat content, which makes it unsuitable for consumers conscious of high fat risk. Many nutritionists believe that if fat intake is reduced to provide less than 30% of the calories through fats and oil, dietary fat would not be a risk factor at all in heart disease. Polyunsaturated fatty acid (PUFA) rich oil, like sunflower or safflower oils have been promoted as heart friendly (Mishra and Kar, 2002). There is considerable interest to reduce or replace the milk fat in paneer with vegetable fat. This requires manufacture of paneer like products utilizing low fat milk from non- conventional foods like soybean, which is cost effective. Soybean is a highly nutritious, inexpensive, conventional, convenient and the richest source of vegetable proteins. Low-fat or reduced fat products are formulated or designed so as to meet the dietary requirements of obese, persons at risk of cardiovascular diseases, diabetics, and persons on weight management diets (Sandrou and Arvanitoyannis, 2003). In general, most of the Indian traditional dairy products contain high fat and high sugar. Fortification of low fat milk with soy solids improved its rheological and sensory qualities and further reduced its cost of production (Kanawjia and Singh, 2000). Chandan (2007) reported that the low fat paneer is available in western countries, which contains fat in the range of 24% on dry matter (FDM), and skim milk paneer containing 13% FDM is also feasible, but the product has a chewy, rubbery and hard body. In the light of the above facts, this paper to assesses the feasibility of paneer production from filled milk and its organoleptic quality. MATERIALS AND METHODS Cow milk was collected from the Dairy Farm of Banaras Hindu University, Uttar Pradesh (India) in ice box Paneer was prepared from partially skimmed milk containing 4.5% fat and 8.5% SNF (Control sample). Three levels of milk fat (3%, 2%, 1%) and three levels of vegetable oil (Saffola brand of Marico Industries Mumbai, India) (1%, 2%, 3%) were used. Milk fat and vegetable oil were mixed in the ratio (3:1, 2:2 and 1:3 ratios) for treatments T 1, T 2, T 3, respectively. In trials designated as (T 1, ), (T 2, C 2 ), (T 3, ), soy milk (20%), was added along with 3% milk fat. Randomized block design (RBD) was used to obtain the suitable combinations of selected parameters in order to produce the optimum quality dietetic paneer. * Corresponding author s alok_ndri@rediffmail.com

2 Preparation of filled milk dietetic paneer:partially skimmed milk (fat 4.5% and SNF 8.5%) added with 20% soy milk, was heated in a steel vessel up to o C and maintained at 65 o C for 5 min with occasional stirring. Vegetable oil (saffola) was added and mixed with the help of a mixer grinder. Temperature was increased up to o C for 5 min. and then 2% coagulant (citric acid) was added with constant stirring for a complete of coagulation. Whey was drained and coagulated mass was collected and filled in rectangular hoops lined with muslin cloth. Pressure was applied on the top of the hoop by placing weight of 4-5 kg for 30 min. The pressed paneer was then removed from the hoops. It was cut into pieces of 7-8 inches, and then immersed in chilled water (4-6 o C) for 2-3 h. Detailed procedure of manufacture of filled milk dietetic paneer is given in Fig. 1. Sensory evaluation of paneer: The sensory properties of filled milk dietetic paneer samples were judged by a panel of 7 semi-trained judges drawn from the Department of AH & Dairying, Banaras Hindu University, Varanasi, India. Paneer samples were evaluated organoleptically for different attributes viz., flavour (odour and taste), body and texture, colour and appearance and overall acceptability by using a 9-point hedonic scale. Analytical methods:the analysis of various chemical constituents of paneer was carried out as per method described in (AOAC, 1995) Textural analysis of paneer: Paneer samples were evaluated for hardness, gumminess, chewiness and resilience by using a Texture Analyzer (TA.XT Plus, Stable Microsystems, U. K.) and the probe used was SMS P/75. Experiments were carried out by a compression test that generated plots of force (g) vs distance (mm). A 5-mm diameter stainless steel cylindrical probe was used. In the first stage the probe travelled 75% of the distance into the paneer sample. The speed of the probe was fixed at 1 mm/ s during pre-test, compression and the relaxation of the samples. Statistical Analysis: Data obtained during the present investigation was analyzed usi ng Randomized Block Design (Snedecor and Cochran, 1967). The values are expressed as mean ± standard deviation. Vol. 32, No. 2, 2013 Partially skimmed milk (PSM) (Fat 4.5 %: SNF 8.5 %) Heating (at 65 o C/5 min) Addition of pre-calculated amount of vegetable oil (Saffola) at 65 o C into PSM Mixing with vegetable oil at 65 o C by using mixer grinder Heating upto 80 o C ± 2 o C (5 min) Holding for 5 min Coagulation by addition of citric 2% Drainage of whey Pressing the coagulum separately with 2kg/cm 2 (30 min) Dipping of filled milk paneer into chilled water (at 4 ±1 o C for 2-3 hrs) Packaging (at 4-6 o C in LDPE) 131 FIG. 1: Flow diagram for preparation of filled milk dietetic paneer RESULTS AND DISCUSSION Optimization of Vegetable Fat, Milk Fat and Soy Milk Levels:The data for sensory scores generated during the trials for optimization are shown in (Table 2). The maximum sensory score for overall acceptability was 7.23 for the formulation having 3% milk fat, 2% vegetable fat and 20% soy milk.

3 132 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH TABLE 1: Physico-chemical analysis of filled milk dietetic paneer. Sources Ratio Treatments Attributes Moisture Fat Protein Ash Milk fat (%) 4.5 T ± ± ± ± 0.02 Milk fat: veg.oil (%) 3:1 T ± ± ± ± :2 T ± ± ± ± :3 T ± ± ± ± 0.28 Milk fat: veg. oil: soymilk (%) 3:1:20 T ± ± ± ± :2:20 T ± ± ± ± :3:20 T ± ± ± ± 0.04 Mean ± SD, T 0 Control samples, significant at (p< 0.01), n= 3 Proximate Composition of Filled Milk Dietetic Paneer:The composition of filled milk dietetic paneer was determined and results are presented in (Table 1). The moisture content of standardized filled milk dietetic paneer was 43.86%. It may be due the proportionate increase in the ratio of vegetable oil with soymilk at 20%. addition of soymilk in cow milk increases the moisture content of paneer (Singh, 1988). Increasing trends of moisture retention with the increase in the protein content of paneer was observed (Prince et al., 2007; Kumar et al., 2008). The increase in soy solids in cow milk is associated with decrease in fat content in the resultant paneer, which could be due to decrease in concentration of fat in the mixture with incorporation of soymilk (Singh et al., 2010). Paneer with vegetable oil and soymilk had higher content of protein than paneer with milk fat and vegetable oil, due to the presence of soymilk. Soymilk with cow milk increases the protein content in paneer and this was also reported by (Kar and Bhargava, 1992). The treatment T 2 was highly significant (p< 0.01) from others for ash content of paneer. On the other hand, T 1, T 2 and T 3 had low ash content, which clearly showed that absence of soymilk was responsible for variation in ash content. Ash content in paneer reflects significant variation with the incorporation of soy milk to cow milk and similar observations were also reported by (Kar and Bhargava, 1992). Sensory analysis: The sensory evaluation of raw and cooked filled paneer indicated that the colour and appearance had no significant difference among the replications and between the treatments (Table 2). Raw paneer showed light yellow colour and appearance along with moist surface but cooked paneer had more firmness. Contrary results were reported by Singh et al., (2010) that paneer prepared TABLE 2: Sensory score of filled milk paneer on 9-point hedonic scale. Sources Ratio Treatments Attributes Colour and appearance Body and texture Taste and flavour Overall acceptability Fresh cooked fresh cooked fresh cooked fresh cooked Milk fat(%) 4.5 T ± ± ± ± ± ± ± ±0.16 Milk fat: veg.oil (%) 3:1 T ± ± ± ± ± ± ± ±0.08 2:2 T ± ± ± ± ± ± ± ±0.29 1:3 T ± ± ± ± ± ± ± ±0.05 Milk fat: Veg.oil: soymilk 3:1:20 T ± ± ± ± ± ± ± ±0.21 3:2:20 T ± ± ± ± ± ± ± ±0.30 3:3:20 T ± ± ± ± ± ± ± ±0.50 Mean ± SD, T 0 Control samples, significant at (p< 0.01), n = 3

4 Vol. 32, No. 2, TABLE 3: Texture profile analysis of paneer. Attributes Treatments Hardness (g) Gumminess Chewiness (g) Resilience T ± ± ± ± T ± ± ± ± T ± ± ± ± T ± ± ± ± T ± ± ± ± T ± ± ± ± T ± ± ± ± from cow milk is significantly superior in appearance, as compared to the paneer made by blending cow milk with soy milk. Soft, spongy and smooth texture was noticed in both raw as well as cooked paneer. There was an increase in the softness of paneer with increased addition of soymilk. Taste and flavour was pleasant and slightly beany as compared to control samples. It was observed that the replacement of cow milk with soybean extract above 10% resulted in beany flavour to an acceptable level (Weu and Peng, 1983). Paneer made from addition of (cow milk: soy milk 20:80) had higher overall acceptability than paneer prepared from cow milk: soy milk blends in the ratio of 70:30 (Singh et al., 2010). Texture Profile Analysis of Paneer : The variation in the moisture content, fat and protein could have been the main reasons behind the variation in the textural attributes (Table 3). Hardness of filled milk paneer decreased when soymilk and vegetable oil were added. Uprit and Mishra (2002) also reported that addition of soymilk up to 25% resulted in decreased hardness in paneer. Addition of soymilk from 0-50%results in decreased hardness and chewiness (Jain and Mhatre, 2009). Optimized product had less chewiness than the control. Calculated F value of replication was non-significant among the replications, whereas for treatments it was significantly different (p< 0.01). Significant difference between different levels of treatments could be due to composition of soy and vegetable oil. Chen et al., (1979) reported that hardness and chewiness of paneer increased with the increase in total solids content and decreased moisture content. Resilience was not affected by different levels of soymilk and vegetable oil in paneer. CONCLUSIONS Paneer is a popular traditional dairy product used as a base material for the production of various culinary dishes. This developed filled milk paneer could be an healthy alternative to high fat paneer and paneer based based products. Milk fat could be partially replaced in paneer by vegetable fat and soy milk successfully. It can be concluded that filled milk dietetic paneer prepared from cow milk having a milk fat, vegetable fat (saffola) and soymilk in the ratio of 3:2:20% T 2 treatment had good overall acceptability. This product development could also lead to better and alternative utilization of vegetable fat and soy milk in culinary products. REFERENCES AOAC, Official Methods of Analysis of AOAC International. Vol. II, 16 th Ed.,Virginia, USA. Chandan, R.C. (2007). Manufacture of paneer, In: Gupta S, Gupta S (eds). Dairy India 6th edn. Dairy India Yearbook. A Dairy India publication New Delhi pp Chen, S.L.; Wan, P.J.; Rhee, K.C. (1979). Utilization of peanut protein and oil in cheese analogues. Journal Food Science and Technol Jain, S. K.; Mhatre, S. S. (2009). The textural properties of soy paneer. International J. of Dairy Technol. 62: Kanawjia, S.K., Singh, S. (2000). Technological advances in paneer making. Indian Dairyman. 52 (10): Katara, R.V. and Bhargava, V.N. (1992). Studies manufacture of Channa like product form soy milk buffalo milk blends. Indian J Dairy Sci. 45: Kumar, Sunil. Rai, D.C. and Verma, D.N. (2008). Effect of different levels of lactic acid on the Physico-chemical and sensory attributes of buffalo milk paneer. Indian J. of Animal Research 42(3): Mishra, A.K. and Kar, T. (2002). Heart friendly vegetable oils: how safe they are. Indian J. of Nutr. Dietet. 39: 460.

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