Studies On Development Of Value Added Paneer With Additionof Garlic And Mint Leaf

Abstract

newline The present investigation was made with an attempt to Studies on development of newlinevalue added Paneer with addition of Garlic and Mint leaf was undertaken with the objective newlineto development of value added experimental paneer with addition of different ratios of herbs newlineviz. garlic and mint leaf and to know the physico-chemical and microbiological analysis of newlineprepared experimental value added paneer. Developed paneer was containing four different newlinelevel of buffalo milk 98%, 96%, 94%, 92% and four different level of garlic paste 2%, 4%, newline6% and 8% respectively. newlinePaneer with different levels of garlic paste sensory evaluation was carried out by newlineusing 9 point hedonic scale. Product was tested for carbohydrate, protein, fat, ash, total solids, newlinemoisture, acidity and microbial analysis with reference to coliform, yeast and mould count. newlineCost of the product was also worked out for different treatment combination. For the newlinepreparation of value added paneer buffalo milk, Garlic and Mint were obtained from the local newlinemarket of Prayagraj city. The value added paneer prepared by Garlic, Mint and Garlic + Mint. newlineThere were total twelve combinations. Each was prepared in four replications. newlineOverall results of the study indicates that the paste of garlic and mint be added newlinesatisfactory into the preparation of buffalo milk paneer. Paneer is an important in indigenous newlinenutritious and wholesome dairy product. It is rich source of protein, fat, minerals and newlinevitamins. The data obtained on various parameters were statically analyzed and found that T2 newline(4% garlic) and T8 (4% mint) buffalo milk paneer was best in organoleptic characteristics. newlineThe production cost of value added paneer was found Rs.262.16, whereas the newlineexperimental value added paneer was started at Rs.325.42. The production cost ranged newlinedepending upon the price of the ingredients in experimental value added paneer. It can also newlinebe observed that the highest mean cost (Rs.) was recorded in value added paneer prepared by newlinebuffalo milk, Garlic and Mint. newlineKey word