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Effect of high pressure processing on yield, quality and storage stability of peanut paneer
Author(s) -
Chauhan Om Prakash,
Kumar Sumeet,
Nagraj Roopa,
Narasimhamurthy Ravi,
Raju Pakalapati Sinivas
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12782
Subject(s) - food science , chemistry , yield (engineering) , coagulation , extraction (chemistry) , high pressure , chromatography , materials science , metallurgy , psychology , psychiatry , engineering physics , engineering
Summary Paneer was prepared from peanuts by soaking the nuts for 8 h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MP a for 5 min before coagulation. The obtained paneer samples were vacuum packed and kept at refrigerated temperature (6 ± 1 °C) for storage and evaluated for physico‐chemical, sensory and microbial attributes. High pressure processing of milk before coagulation resulted in increase in paneer yield significantly ( P < 0.05) as well as maintained the quality of the paneer to a better extent as compared to control during refrigerated storage for a period of 45 days.