International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (238) Last page : (245)
Article doi: http://dx.doi.org/10.18782/2320-7051.2723
Effect of Water Activity on Sensory, Textural Properties and Shelf Life of Paneer
Diwakar Mishra1*, K. Jayaraj Rao2, Rashmi Bhardwaj1, Gajanan P. Deshmukh3, Ranjan Kumar4 and Kate Parmeshwar Eknath4
1Ph.D. Scholar, Dairy Technology Section, ICAR- NDRI (SRS), Bengaluru-560030
2Principal Scientist, Dairy Technology Section, ICAR- NDRI (SRS), Bengaluru-560030
3Ph.D. Scholar, Dairy Engineering Section, ICAR- NDRI (SRS), Bengaluru-560030
4M.Tech. Dairy Technology Section, ICAR- NDRI (SRS), Bengaluru-560030
*Corresponding Author E-mail: diwakar13ndri@gmail.com
Received: 20.03.2017 | Revised: 28.03.2017 | Accepted: 30.03.2017
ABSTRACT
Paneer is an important indigenous milk product extensively used as a cooking ingredient along with vegetables. Because of its high water activity (aw 0.994), paneer has a shelf life not more than 1 day at room temperature and up to a week at refrigeration temperature. The important hurdles used in food preservation are temperature (high or low), water activity, acidity (pH), redox potential, preservative and competitive microflora. Out of these aw plays an important role whose effect was studied in paneer. Paneer was prepared by a standardized method. The One cm pieces of the paneer were subjected to partial drying in an oven for different time - temperature combinations. Water activity was reduced by evaporating moisture in oven for different time (0, 2, 4, 6, 8 and 10 hours) at different temperatures (45°C, 55°C and 65°C).Water activity got reduced from 0.994 to 0.986, which was found to be within the sensory acceptance limits. Out of these, combination of 55°C for 4 hrs was chosen, because no visible fat separation took place. Sensory scores of color, body & texture, flavor and overall acceptability of treated samples were lower than those of control. Hardness, gumminess and chewiness increased while springiness decreased with time during storage of treated sample at refrigeration temperature. Shelf life of treated sample was only one day at room temperature which is similar to control sample. While at refrigeration temperature, shelf life of treated sample was 10 days and control sample was only 6 days. Thus, it was concluded that reduced water activity did not enhance the shelf life of paneer at room temperature, while it slightly enhanced at refrigeration temperature in respect of control.
Key words: Water activity, Sensory properties, Texture profile properties, Shelf life, Paneer.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Mishra, D., Rao, K.J., Bhardwaj, R., Deshmukh, G.P., Kumar, R. and Eknath, K.P., Effect of Water Activity on Sensory, Textural Properties and Shelf Life of Paneer, Int. J. Pure App. Biosci.5(4): 238-245 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2723
