Preparation, storage and microbiological quality of ready-to-serve low cholesterol masala paneer
| Autor: | Vijay J. Jadhav, S. R. Garg, Monika Rani, Randheer Singh Dabur |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
food.ingredient
General Veterinary cholesterol free Chemistry Veterinary medicine food and beverages microbiological safety Microbiological quality SF1-1100 Soybean oil Animal culture Vegetable oil food nutrition Brining Pepper Skimmed milk SF600-1100 Low cholesterol Food science paneer Food contaminant |
| Zdroj: | Veterinary World, Vol 7, Iss 6, Pp 443-447 (2014) |
| ISSN: | 2231-0916 0972-8988 |
| Popis: | Aim: To prepare ready-to-serve masala paneer products with very little cholesterol and to assess their nutritional composition and microbiological safety under refrigerated conditions. Materials and Methods: Brine dipped and dry salted masala paneer products were prepared using fresh skim milk (fat 0.5 % and solid not fat (SNF) 8.7%), vegetable oil (soybean oil), coriander leaves (1%), mint leaves (1%) and green chilies (0.3%), roasted and grounded cumin seeds (0.3%) and black pepper (0.3%). These products were then analyzed for total energy, fat, protein, cholesterol, calcium (Ca) and magnesium (Mg). The samples were examined for standard plate counts (SPC), yeast and mold counts, coliform counts, Staphylococcus aureus counts and E. coli count at 2 days interval up to 8 days and also for the presence of Salmonella spp. and Listeria monocytogenes. Results: These products with very low cholesterol content ( |
| Databáze: | OpenAIRE |
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