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Carboxymethyl cellulose (CMC) as an additive for oil reduction in deep‐fat fried paneer
Author(s) -
SHARMA HARISH KUMAR,
SINGHAL REKHA S,
KULKARNI PUSHPA R,
GHOLAP ACHYUT S
Publication year - 1999
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/j.1471-0307.1999.tb02079.x
Subject(s) - carboxymethyl cellulose , food science , cellulose , chemistry , fat substitute , organic chemistry , sodium
The effect of different levels of CMC on the uptake of vegetable oil during the deep‐fat frying of paneer was studied by: (i) direct addition of CMC to the milk and (ii) dipping the paneer cubes into solutions of CMC for different time intervals. The fried paneers were evaluated for chemical composition, hardness and sensory characteristics. Method (i) proved to be beneficial in all respects as compared to (ii), as the absorption of water from the suspensions of CMC destroyed the texture of the paneer.