1Department of Food Technology, UCALS, Uttaranchal University, Dehradun, Uttarakhand-248007, India
2Food Technology Division, Graphic Era, Karnal, Dehradun, Uttarakhand-248007, India
3Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana-132001, India
4Department of Biotechnology, UCALS, Uttaranchal University, Dehradun, Uttarakhand-248007, India
*Corresponding author: richa.ucals@gmail.com
Online published on 7 February, 2019.
Paneer is an indigenous dairy product which is relished by all and has high nutritional value, but has poor shelf-life. While herbs are known to be effective natural preservative, antioxidant and flavouring agent. Thus the present study was designed to develop herbal paneer by incorporating herbs viz., black pepper (0.25%) and cardamom powder (0.50%) and its quality parameters (pH, titratable acidity, TSS, moisture content, ash content, fat content, protein content, phenolic content and sensory parameters) were evaluated and compared with control sample. The results revealed that the herbal paneer was organoleptically better than control samples, while no or least effects were found on the proximate and physiochemical parameters of the paneer. The total phenolic content was found to be slightly higher in herbal paneer sample, indicating possibility of use of herbs to develop a novel functional dairy product with enhanced antioxidant properties and ultimately enhanced shelf-life.
Herbs, Paneer, Black pepper, Cardamom, Antioxidants, Total phenolic content
