Quality Characteristics of Spicy Paneer with Oleoresins at Different Storage Temperatures

Spicy paneer with oleoresins is the novel approach to develop tailorable ready-to-eat snack food. Oleoresins were explored to replace the original ground spice with a standardized taste and aroma as per the requirement of the product. The storage life of the developed spicy paneer was assessed at different temperatures; ambient (25°C) and refrigeration temperature (4°C) under aerobic packaging conditions on the basis of various sensory and physico-chemical characteristics. All the sensory attributes viz., colour and appearance, texture, flavor, chewiness and overall acceptability decreased both at the ambient and refrigeration temperature during storage. There was significant (p<0.05) decrease in water activity whereas increase in FFA, tyrosine and pH during storage at ambient and refrigerated temperature. The microbial load (SPC, Yeast and mold and coliforms) followed an increasing trend during the storage. Results concluded that the paneer was stable for a single day at ambient condition (25°C) whereas 6 days at refrigeration temperature (4°C) with respect to sensory and microbiological quality.

• Sensory attributes of spicy paneer with oleoresins decreased both at the ambient and refrigeration temperature during storage. m Microbial load followed an increasing trend during the storage.

• Spicy paneer with oleoresins was stable for a single day at ambient condition (25°C) whereas 6 days at refrigeration temperature (4°C) with respect to sensory and microbiological quality.