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CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY‐TO‐EAT CANNED PANEER CURRY DURING STORAGE
Author(s) -
RAO K. JAYARAJ,
PATIL G.R.
Publication year - 2006
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2006.00043.x
Subject(s) - chewiness , food science , curry , browning , citric acid , chemistry , maillard reaction , water activity , water content , geotechnical engineering , engineering
Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity ( A w ) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis‐à‐vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) ( A w = 0.98 and pH 5.2).