Research Journal of Animal Husbandry & Dairy Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development of Peanut Paneer from the Admixture of Peanut Milk and Skimmed Milk


Affiliations
1 Department of Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), India
     

   Subscribe/Renew Journal


An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T0) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T1) was standardized to a ratio of 50:50 (PM:SM), T2 60:40 (PM:SM) and T3 (70:30) (PM:SM). The peanut paneer samples of different treatments were analyzed for physicochemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelflife of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2 > T1 > T0 > T3.

Keywords

Peanut Milk, Skimmed Milk, Peanut Paneer.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Benchat, L.R. and Nail B.J. (2006). Fermentation of peanut milk with. J. Food Sci., 43 (4): 1109-1112.

  • Bensmira, M. and Jiang, B. (2012). Rheological characteristics and nutritional aspects of novel peanut based kefir beverages and whole milk kefir. IFRJ., 19: 647-650.

  • Chandel, S.R.S. (1991) A handbook of agriculture statistics (8th Ed.) NEW DELHI, INDIA.

  • De, Sukumar (1980). Outlines of dairy technology, pp. 156, Oxford University Publication, NEW DELHI, INDIA.

  • ICAR (1972). Manual in dairy chemistry, Indian Council of Agricultural Research, ICAR Bhavan, NEW DELHI, INDIA.

  • ICAR (1972). Manual in dairy microbiology, Indian Council of Agricultural Research, ICAR Bhavan, NEW DELHI, INDIA.

  • Isanga, J. and Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Sci. & Tech., 42 : 1132-1138.

  • Kouane, D., Zhang, G. and Chen (2005) Peanut milk and peanut milk based products production. Critical Rev. Food Sci. & Nutr., 45: 405-423.

  • Sangwan, K.P.S. (2008). Technology of dairy plant operation, Agro-Bios, Jodhpur, India, pp. 112-113; 260-262 & 270pp.

  • Sunny-Roberts, E.O., Otulona, E.T. and Iwakum, B.T. (2004). An evaluation of some quality parameters of a laboratory prepared fermented groundnut milk. European Food Res. Technol., 218 : 452-455.

  • Talcot, S.T. and Passeretti, S. (2005). Polyphenolic conteint and Sensory properties of normal and high oleic acid peanuts.FoodChem., 90 : 379-388


Abstract Views: 528

PDF Views: 2




  • Development of Peanut Paneer from the Admixture of Peanut Milk and Skimmed Milk

Abstract Views: 528  |  PDF Views: 2

Authors

J. David
Department of Dairy Technology, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad (U.P.), India

Abstract


An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T0) Peanut milk was standardized to 6 per cent fat and 9 per cent SNF and treatment (T1) was standardized to a ratio of 50:50 (PM:SM), T2 60:40 (PM:SM) and T3 (70:30) (PM:SM). The peanut paneer samples of different treatments were analyzed for physicochemical properties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour and appearance, body and texture, flavour and taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelflife of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2 > T1 > T0 > T3.

Keywords


Peanut Milk, Skimmed Milk, Peanut Paneer.

References