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Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)
Author(s) -
Dey Anirban,
Rasane Prasad,
Singhal Somya,
Kumar Vikas,
Kaur Sawinder,
Singh Jyoti,
Garba Umar,
Kaur Navneet,
Arora Mehak
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12631
Subject(s) - cryoprotectant , food science , polysaccharide , chemistry , botany , biology , cryopreservation , biochemistry , embryo , microbiology and biotechnology
The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant‐containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing.