Volume : V, Issue : II, February - 2015

Effect of different concentration of brine on the sensory quality of spiced paneer

Grace . A. Thachil, S. N. Rajakumar

Abstract :

The study was conducted to determine the effect of different concentration of ine viz. 3%, 5%, 10% and 15% on the flavor, body and texture, color and appearance and overall acceptability of spiced paneer. Significant (p<0.01) decrease in flavor, body and texture and overall acceptability with increase in concentration of ine was observed in spiced paneer. The color and appearance score also decreases with increase in concentration of ine but the increase is not significant (p>0.05). The sensory attributes i.e. flavor, body and texture and overall acceptability was maximum for spiced paneer immersed in 3 % ine. The increase in concentration of ine above 3 % drastically decreased the sensory scores of spiced paneer.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Grace .A.Thachil, S.N.Rajakumar Effect of different concentration of brine on the sensory quality of spiced paneer Indian Journal of Applied Research, Vol.5, Issue : 2 February 2015

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