1MIT School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-411 002, Maharashtra, India.
*Corresponding Author: S.V Ghodke, MIT School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-411 002, Maharashtra, India. Email: sujata.ghodke@mituniversity.edu.in
The present investigation was aimed to standardize the level of co-fortification of piperine and curcumin in paneer and assess the quality and shelf life of the formulated paneer.
The research work is carried out in the laboratory of department of patronage of traditional and specialty foods of MIT school of food technology from 2023 to 2024. The three different proportions of piperine and curcumin extract powders were incorporated to identify the sensorially best co-fortification level in paneer. The quality parameters (Sensory, nutritional, chemical, microbial and antioxidans activity) were evaluated with shelf life study.
The sensory evaluation of co-fortified paneer formulated with different concentration level of piperine and curcumin extract powder indicated acceptability for 0.30% level of fortification for both the ingredients with overall acceptability score of 8.6. Nutritional composition analysis showed enriched levels of protein and dietary fiber in fortified paneer. The co-fortification with piperine and curcumin enhanced the antioxidant activity of paneer without significantly affecting its sensory attributes. This research highlights the potential of co-fortifying paneer with piperine and curcumin to enhance its nutritional, functional value, thereby offering consumers a healthier and more sustainable dairy product option.
Curcumin, Fortification, Paneer, Piperine, Quality, Shelf life
