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Studies on the storage stability of oil‐based paneer pickle
Author(s) -
Shukla F C,
Vaid J
Publication year - 2004
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.1471-0307.2004.00116.x
Subject(s) - peroxide value , food science , refrigeration , warehouse , chemistry , vacuum packing , cold storage , moisture , acid value , horticulture , biology , engineering , biochemistry , mechanical engineering , organic chemistry , marketing , business
The recipe for oil‐based paneer pickle was standardized on the basis of sensory evaluation. During storage, there was a significant decrease in moisture, fat and protein content and a significant increase in acidity, free fatty acids and peroxide value at both room temperature and refrigeration temperature in all the packaging materials. The sensory score of the pickle remained in the ‘liked very much’ range up to the end of the storage period. The pickle remained microbiologically safe and was acceptable up to 2 months of storage at both storage temperatures. The pickle packed in glass jars and stored at refrigeration temperature was found to be the most acceptable.