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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2014 , Volume 2, Issue 6
Page No. : 334-340
Article doi: : http://dx.doi.org/10.18782
Effect of Different Levels of Paneer Whey on Loaf Volume and Textural Characteristics of Milk Bread
Aaditi Kakan1, Changade, S. P.2, Meshram B. D.2, Shaikh Adil2 and Rupesh Datir3*
1M.Tech Student, Department of Dairy Technology, College of Dairy Technology, Pusad, 445204, Maharashtra
2Department of Dairy Technology, College of Dairy Technology, Pusad, 445204, Maharashtra
3Department of Dairy Engineering, College of Dairy Technology, Pusad, 445204, Maharashtra
*Corresponding Author E-mail: bdmeshram@gmail.com
Received: 25.10.2014 | Revised: 30.11.2014 | Accepted: 8.12.2014
ABSTRACT
The aim of the study was to investigate the effect of addition of five different percentages (control (0%), 25%, 50%, 75% and 100%) of paneer whey on loaf volume and textural characteristics milk bread. Paneer whey testing (6.36% Total Solids) was utilized and milk bread samples were prepared by the straight dough method. The increase in level of paneer whey significantly increased the loaf weight among treatments. Paneer whey addition up to 25 per cent level only increased the loaf volume of milk bread. The values of specific volume for various treatments decreased with the increase in level of paneer whey. The texture profile analysis (TPA) revealed a significant difference among crumb hardness values of all treatments. The highest value was highest for T5 (0w:100pw). Gumminess increased significantly with an increased quantity of paneer whey in milk bread thus the highest value (6.86) was noted for T5.
Key words: Paneer, Chakka, Channa, Cheese
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article:
Int. J. Pure App. Biosci. 2 (6): 334-340 (2014)
