| Autor: |
Thakuria, Kushal J., Nath, Dilip R., Das, Ankur, Hazarika, Mineswar, Kalita, Dhruba. J., Borah, Mukul C., Choudhury, Sadhana, Saikia, Rashmi R. |
| Předmět: |
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| Zdroj: |
Asian Journal of Dairy & Food Research; Jun2023, Vol. 42 Issue 2, p232-236, 5p |
| Abstrakt: |
Background: Egg albumen paneer (EAP) is a novel food product simulating the popular milk based paneer. The study was conducted to develop binders incorporated egg albumen paneer (EAP) and to find their effects on its quality characteristics. Methods: Binders used were glutinous rice flour (GRF), Joha rice flour (JRF), wheat flour (WF) and oat flour (OF) in different formulations. EAP cubes were analysed for proximate composition, sensory qualities, texture profile and colour profile. Microbiological studies of the cubes stored at refrigeration temperature were enumerated for total viable plate count (TVPC), total psychrophilic Count (TPC) and yeasts and mould counts at regular interval upto 90 days. Result: Study revealed highest yield percentage in T3 formulation. The proximate compositions for moisture, protein, fat and ash differs significantly among the different formulations. Analysis of Texture Profile found T3 group with the highest value for hardness, chewiness and resilience quality while T2 group was found for springiness and cohesiveness, while no significant difference was found for colour profile for any of the formulations. The microbial counts were within the acceptable range. It can be concluded that Egg Albumen Paneer could be prepared satisfactorily by incorporating different combinations of cereal flours. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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