Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer

Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemented paneer. The ingredients were chosen for low-fat fibre- supplemented paneer to reduce the cost and calorie content besides providing the functional benefits. Optimization of ingredients was carried out in terms of independent variables viz wheat bran (0.4-0.8 %), maltodextrin (1-5 %), coagulation temperature (60-80 °C) and amount of citric acid solution (150-210 ml). Response Surface Methodology (RSM) was used to design the experiments and to select the optimum levels of ingredients. Paneer was made by using different levels of ingredients by coagulating hot milk using citric acid solution followed by pressing and dipping in chilled water for texturization. These parameters were evaluated in terms of physico-chemical parameters viz water activity, pH and acidity. Instrumental texture profile analysis (TPA) of paneer during optimization trials was done using TAXT 2i Texture Analyzer. The textural responses namely hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were measured via Texture Analyzer. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of paneer samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. Full second order polynomial was developed to predict each response. All the textural and sensory responses were statistically analysed.

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0.01) and stress-strain ratio (P < 0.05) decreased significantly with increase in the amount of sugar. There was a significant decrease (P < 0.01) in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar (P < 0.05) and fat (P < 0.1). The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%.

Drying kinetics and ANN modeling of paneer at low pressure superheated steam

Drying characteristics, selection of analytical model and development of artificial neural network (ANN) models of 1 cm(3) paneer at low pressure superheated steam drying (LPSSD) were studied. Effects of steam temperature and pressure on drying rates were determined. Page's model was selected as the best predictive model. Second degree polynomial, non linear regression analysis resulted in a good agreement of defined model by changing the values of temperature and corresponding pressure. Optimized ANN models were developed for all data set. The correlation coefficient for all data set was >0.98 in all cases.

Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology

NaCl treatment was optimized for maximum reduction of cyanide content in raw bamboo (Dendrocalamus strictus) shoot using response surface methodology with 4 independent variables like concentration of NaCl, thickness of bamboo shoot, amount of NaCl solution and duration of treatment at 3 levels of each variable. Box-Behnken design was used to select the levels of variables in experimental runs. Cyanide content ranged between 12.8 and 29.6 mg/kg in bamboo shoot after NaCl treatment. The effect of concentration of NaCl was higher in reducing the cyanide content followed by thickness of bamboo shoot and treatment time in decreasing order. Amount of NaCl solution did not affect the reduction of cyanide content significantly. Optimum condition was 2.4% NaCl concentration, 1.25 cm thickness of bamboo shoot, 216 ml of NaCl solution and 23 min treatment. Corresponding cyanide content was 11.2 mg/kg. Experimental verification at optimum condition gave average cyanide content of 11.3 mg/kg on fresh weight basis, which was in good agreement with predicted and was well below permissible limit (500 mg/kg). The reduction of cyanide content was of 98.3% at optimum level.