A study was undertaken to find the effect of bhendi gum as stabilizers on the quality and composition of the paneer. Due to the use of stabilizers, moisture retention, fat, FDM and acidity were increased. Within the particular stabilizer group, in general, positive correlation was observed between yield and stabilizer level. The differences in sensory score for these quality attributes due to different treatments were highly significant. Use of Bhendi gum at 0.45 per cent level, yields the paneer of desirable quality at comparatively lower cost.
Abelmoschus esculanta, Stabilizer, Bhendi gum, Paneer
