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Soleimani A, Nasrollahzadeh A, Khomeiri M, Dehnad D, Arjeh E. Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics. Food Sci Nutr 2024; 12:3214-3224. [PMID: 38726401 PMCID: PMC11077189 DOI: 10.1002/fsn3.3989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content (p < .05). Acidic coagulants (74%-94%) resulted in higher cheese yield compared to mineral salt (66%-88%). Texture analysis indicated that the cheese produced with acetic acid had a firmer texture, while samples treated with citric acid exhibited better cohesiveness. Cheeses produced with minerals displayed more acceptable organoleptic characteristics regarding flavor, odor, and texture. This study offers valuable technological insights into cheese production with the highest yield and maximum acceptability.
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Affiliation(s)
- Ahmad Soleimani
- Department of Food Science and Technology, Faculty of AgricultureGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Ahmad Nasrollahzadeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Morteza Khomeiri
- Department of Food Science and Technology, Faculty of AgricultureGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Danial Dehnad
- Department of Food Science and Technology, Faculty of AgricultureGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Edris Arjeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
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2
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Sarkar D, Hunt I, Macdonald C, Wang B, Bowman JP, Tamplin ML. Modelling growth of Bacillus cereus in paneer by one-step parameter estimation. Food Microbiol 2023; 112:104231. [PMID: 36906319 DOI: 10.1016/j.fm.2023.104231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/08/2023] [Accepted: 01/22/2023] [Indexed: 02/07/2023]
Abstract
Bacillus cereus phylogenetic group III and IV strains are commonly associated with food products and cause toxin mediated foodborne diseases. These pathogenic strains have been identified from milk and dairy products, such as reconstituted infant formula and several cheeses. Paneer is a fresh, soft cheese originating from India that is prone to foodborne pathogen contamination, such as by Bacillus cereus. However, there are no reported studies of B. cereus toxin formation in paneer or predictive models quantifying growth of the pathogen in paneer under different environmental conditions. This study assessed enterotoxin-producing potential of B. cereus group III and IV strains, isolated from dairy farm environments, in fresh paneer. Growth of a four-strain cocktail of toxin-producing B. cereus strains was measured in freshly prepared paneer incubated at 5-55 °C and modelled using a one-step parameter estimation combined with bootstrap re-sampling to generate confidence intervals for model parameters. The pathogen grew in paneer between 10 and 50 °C and the developed model fit the observed data well (R2 = 0.972, RMSE = 0.321 log10 CFU/g). The cardinal parameters for B. cereus growth in paneer along with the 95% confidence intervals were: μopt 0.812 log10 CFU/g/h (0.742, 0.917); Topt is 44.177 °C (43.16, 45.49); Tmin is 4.405 °C (3.973, 4.829); Tmax is 50.676 °C (50.367, 51.144). The model developed can be used in food safety management plans and risk assessments to improve safety of paneer while also adding to limited information on B. cereus growth kinetics in dairy products.
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Affiliation(s)
- Dipon Sarkar
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Ian Hunt
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Cameron Macdonald
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st St, Lincoln, NE, 68588, United States.
| | - John P Bowman
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Mark L Tamplin
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
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3
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Chaturvedi K, Basu S, Singha S, Das K. Predictive microbial growth modelling for an effective shelf-life extension strategy of Chhana (Indian cottage cheese). Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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4
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Saini A, Panesar PS, Dilbaghi N, Prasad M, Bera MB. Lutein extract loaded nanoemulsions: Preparation, characterization, and application in dairy product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anuradha Saini
- Department of Food Engineering & Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
- Amity Institute of Biotechnology Amity University Rajasthan Jaipur India
| | - Parmjit Singh Panesar
- Department of Food Engineering & Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Neeraj Dilbaghi
- Department of Bio & Nano Technology Guru Jambheshwar University of Science & Technology Haryana India
| | - Minakshi Prasad
- Department of Animal Biotechnology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar India
| | - Manab Bandhu Bera
- Department of Food Engineering & Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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5
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Texture and microstructure of heat and acid induced gels from buffalo and cow milk: effect of thermal treatment and fat content of milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102746] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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7
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Sarkar D, Ratkowsky DA, Wang B, Bowman JP, Tamplin ML. Modelling viability of Listeria monocytogenes in paneer. Food Microbiol 2021; 97:103738. [PMID: 33653517 DOI: 10.1016/j.fm.2021.103738] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/27/2020] [Accepted: 01/07/2021] [Indexed: 02/02/2023]
Abstract
Paneer is a fresh, soft ready-to-eat cheese that is susceptible to Listeria monocytogenes contamination, exemplified by product recalls in Australia, Canada, and the USA. Previous research demonstrates that L. monocytogenes grows in paneer, however there are no paneer-specific predictive models that quantify the effect of environmental conditions on L. monocytogenes viability. This study measured the viability of a five-strain cocktail of L. monocytogenes in freshly prepared paneer incubated at 4-40 °C. Growth rates were fitted with the extended Ratkowsky square root model, with growth rates ranging from 0.014 to 0.352 log10 CFU/h. In comparison with published models, only the ComBase L. monocytogenes broth model acceptably predicted growth (Bf = 1.01, Af = 1.12) versus the developed model. The influence of paneer pH (5.0-6.0) and storage temperature (41-45 °C) on L. monocytogenes growth at the upper temperature growth boundary was described using a logistic model. These models provide quantitative tools to improve the safety of paneer processing conditions, shelf-life estimation, food safety management plans, and risk assessment.
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Affiliation(s)
- Dipon Sarkar
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - David A Ratkowsky
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st St, Lincoln, NE, 68588, United States.
| | - John P Bowman
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Mark L Tamplin
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
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8
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Arora S, Gurditta H, Patel AA, Yadav U, Singh RRB, Rekha. Modelling and optimization of process parameters for production of desiccated Chhana-murki (Indian cottage cheese-based dessert). Journal of Food Science and Technology 2021; 58:3388-3396. [PMID: 34366456 DOI: 10.1007/s13197-020-04920-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/24/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
In the present study, process parameters were optimized for the production of desiccated chhana-murki (Indian cottage cheese-based dessert). Response Surface Methodology (RSM) was employed to explore the mutual effects of coagulation temperature (CT) of milk (70-90 °C), % fat level in milk (3.5%-5.5%), and sugar-to-paneer cube (SP) ratio (0.6-0.9) on instrumental hardness (N), water activity (aw), yield (%), sensory sweetness and overall acceptability (on 100-point intensity scale) of chhana-murki. The resulted responses were evaluated by analysis of variance (ANOVA), and the second-order polynomial response surface equations were fitted using multiple regression analysis. Determination coefficients (R 2) were equal to 80% or higher for individual responses stated that the developed models were well fitted to the experimental results. The optimized product was prepared using CT 79.22 °C, milk fat 4.8%, and SP ratio 0.7. Confirmatory experiment values for instrument hardness, water activity (aw), yield (%), sensory sweetness and overall acceptability were 105.05 N, 0.85, 115.2%, 61.2 and 78.8, respectively.
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Affiliation(s)
- Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004 Haryana India
| | - Harsh Gurditta
- Department of Dairy Technology, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Ashok A Patel
- Department of Dairy Technology, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Upasana Yadav
- Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, 121004 Haryana India
| | - R R B Singh
- Department of Dairy Technology, National Dairy Research Institute, Karnal, 132001 Haryana India
| | - Rekha
- CFST, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125004 Haryana India
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9
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Kapoor R, Jash A, Rizvi SS. Shelf-life extension of Paneer by a sequential supercritical-CO2-based process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Chaturvedi K, Khubber S, Singha S, Goel H, Barba FJ, Das K. Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kartikey Chaturvedi
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | | | - Siddhartha Singha
- Centre for Rural Technology Indian Institute of Technology Guwahati India
| | - Himanshu Goel
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València València Spain
| | - Kalyan Das
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
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11
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Evaluation of the effectiveness of different preservation techniques on the inactivation of Listeria monocytogenes by using challenge testing protocol in the fresh, soft cheese - paneer. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Amini RK, Islam MZ, Kitamura Y, Kokawa M. Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese). Foods 2019; 8:foods8080339. [PMID: 31408978 PMCID: PMC6723678 DOI: 10.3390/foods8080339] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 08/06/2019] [Accepted: 08/08/2019] [Indexed: 11/16/2022] Open
Abstract
In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.
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Affiliation(s)
- Rasool Khan Amini
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Md Zohurul Islam
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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Dey A, Rasane P, Singhal S, Kumar V, Kaur S, Singh J, Garba U, Kaur N, Arora M. Cactus cladode polysaccharide as cryoprotectant in frozen
Paneer
(Indian Cottage Cheese). INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12631] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anirban Dey
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
- Pimpernel Food Products Pvt. Ltd Hooghly West Bengal712136India
| | - Prasad Rasane
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
- Centre of Food Science and Technology Banaras Hindu University Varanasi221005India
| | - Somya Singhal
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
| | - Vikas Kumar
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
| | - Jyoti Singh
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
| | - Umar Garba
- Department of Agro‐Industry, Faculty of Agriculture, Natural Resources Naresuan University Phitsanulok65000Thailand
| | - Navneet Kaur
- School of Engineering Technology and Applied Science Centennial College Toronto Ontario Canada
| | - Mehak Arora
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab144411India
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14
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Asgar S, Chauhan M. Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Schlossareck C, Ross CF. Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese. J Food Sci 2019; 84:1563-1569. [PMID: 31042820 DOI: 10.1111/1750-3841.14604] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 03/18/2019] [Accepted: 03/21/2019] [Indexed: 11/29/2022]
Abstract
Evaluating sensory properties of spicy foods can be challenging due to how quickly individuals experience fatigue. Analytical methods, such as HPLC quantification of capsaicin, are accurate. However, they may not always be interchangeable with perception of spiciness by consumers. The electronic tongue (e-tongue) offers a unique opportunity to simulate human perception of capsaicin pungency with an analytical method. This study evaluated consumer's and the e-tongue ability to discriminate among paneer cheese samples containing different levels of capsaicin (1.875, 3.75, 7.5, 15, and 30 ppm). Over 2 days, using a blocked design to minimize fatigue, consumers (n = 110) evaluated samples using a difference from control sensory test. Consumers distinguished the spicy paneer sample from the control (0 ppm) at 3.75, 7.5, 15, and 30 ppm (P < 0.05). Differences were found among sample 3.75, 7.5, and 15 ppm (P < 0.05). However, no significant differences were found between control and 1.875 ppm or between samples 15 and 30 ppm. Although these high and low concentrations were challenging for consumers, the e-tongue resulted in a high degree of discrimination of 93% among all samples. On the principal component analysis plot created by the e-tongue, PC1 explained 85.6% of the variability and was associated with spicy, sweet, salty, sour, and umami sensors. PC2 explained 7.96% and was associated with the bitter and metallic sensors. The 3.75 and 15 ppm samples were defined by PC1, while PC2 defined samples 1.875 and 30 ppm. These results conclude that the e-tongue may be useful in qualitative discrimination among spicy paneer along with sensory evaluation. PRACTICAL APPLICATION: As the market for spicy foods continues to grow, methods for rapid, accurate analysis of the sensory qualities of the food products is needed. As the electronic tongue discriminated effectively among spicy paneer cheese samples, the method could be used alongside sensory testing to evaluate spicy food samples without encountering the typical issues of fatigue common with evaluating spicy foods.
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Affiliation(s)
| | - Carolyn F Ross
- School of Food Science, Washington State Univ., Pullman, WA, 99164, U.S.A
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Arvind SA, Ravindra MR, Manjunatha M, Emerald FME, Deshmukh GP, Datir R. Control of matting temperature during pressing of Paneer and its effect on Paneer quality. Journal of Food Science and Technology 2019; 56:1715-1722. [PMID: 30996407 DOI: 10.1007/s13197-019-03598-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 11/30/2022]
Abstract
An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the matting temperature of Paneer during pressing. Based on preliminary investigations, the range of process parameters to be evaluated during the pressing of Paneer was selected as: pressure (2, 3, and 4 kg/cm2), matting temperature (63, 66 and 69 °C) for pressing time of 8, 10 and 12 min. Experiments were designed in a central composite design for 20 runs and the Paneer was evaluated for its moisture content, hardness, springiness, chewiness, cohesiveness, bulk density, porosity and sensory attributes. It was observed that with increasing pressure and matting temperature, the hardness of the product increased; this corresponded with reduced moisture content and porosity of the product. The springiness of the samples correlated linearly with increasing matting temperature and pressing time. Increasing the pressure during pressing resulted in poorer sensory scores. The process conditions for pressing of Paneer under controlled matting conditions were optimised using Response Surface Methodology for moisture content, overall acceptability, hardness and springiness of the pressed product. It was observed that the moisture content of Paneer pressed under controlled matting temperature was marginally lower than the control Paneer, the overall acceptability for the experimental samples was higher with superior body and texture scores.
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Affiliation(s)
- Suryawanshi Anup Arvind
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
| | - Menon Rekha Ravindra
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
| | - M Manjunatha
- 2Department of Agricultural Engineering, GKVK, Bangalore, Karnataka 560030 India
| | | | - Gajanan P Deshmukh
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
| | - Rupesh Datir
- 1Dairy Engineering Section, ICAR-National Dairy Research Institute, SRS, Bangalore, Karnataka 560030 India
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17
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Jotarkar PS, Panjagari NR, Singh AK, Arora S. Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Parameshwar S Jotarkar
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Narender R Panjagari
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Ashish K Singh
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Sumit Arora
- Dairy Chemistry Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
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18
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Shima H, Tanimoto M. Quantifying Thermally Induced Flowability of Rennet Cheese Curds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.978009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Ghosh M, Pulicherla KK, Rekha VPB, Vijayanand A, Sambasiva Rao KRS. Optimisation of process conditions for lactose hydrolysis in paneer whey with cold-active β-galactosidase from psychrophilicThalassospira frigidphilosprofundus. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mrinmoy Ghosh
- Department of Biotechnology; Acharya Nagarjuna University; Nagarjuna Nagar; Guntur; 522510; India
| | - Krishna Kanth Pulicherla
- Department of Biotechnology; R. V. R. & J. C. College of Engineering; Chowdavaram; Guntur; 522019; India
| | - Venkata Perumal Babu Rekha
- Department of Biotechnology; R. V. R. & J. C. College of Engineering; Chowdavaram; Guntur; 522019; India
| | - Adapa Vijayanand
- Department of Biotechnology; Acharya Nagarjuna University; Nagarjuna Nagar; Guntur; 522510; India
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