Textural profile analysis of paneer dried with low pressure superheated steam

Textural profile analysis of paneer dried with low pressure superheated steam

Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82°C and 10, 14 and 18 kPa absolute pressures wi...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2010-06, Vol.47 (3), p.355-357
Main Authors: Shrivastav, Shivmurti, Kumbhar, B. K.
Format: Article
Language:eng
Subjects:
Analysis
Cheese
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Drying agents
Experiments
Food
Food preservation
Food processing industry
Food Science
Moisture content
Nutrition
Original
Original Article
Potassium
Shrinkage
Software
Stainless steel
Studies
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82°C and 10, 14 and 18 kPa absolute pressures with superheated steam. The product quality was judged by instrumental texture profile. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure. Springiness and cohesiveness, however, decreased with increase in temperature and pressure. Textural properties of fresh and rehydrated paneer indicated large variation on hardness, adhesiveness and resilience whereas springiness, cohesiveness and chewiness had marginal variation as compared to fresh paneer.
ISSN:0022-1155
0975-8402