Journal of Stored Products and Postharvest Research
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Article Number - 4D306028405


Vol.1(1), pp. 9 -12 , May 2010

ISSN: 2141-6567



Full Length Research Paper

Optimization of the level of guar gum in low fat yak milk paneer


G. Kandeepan* and S. Sangma




National Research Center on Yak (ICAR), Dirang, West Kameng District, Arunachal Pradesh 790101, India.


Email: drkandee@gmail.com






 Accepted: 23 March 2010  Published: 31 May 2010

Copyright © 2010 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Growing market for health promoting food products offers scope to develop dietary fiber enhanced low fat paneer. Therefore, a study was undertaken to compare sensory quality attributes of full fat, low fat and dietary fiber enhanced low fat paneer prepared from yak milk. Optimization of fat to 1% level significantly increased density but decreased casein in yak milk. Yield was significantly reduced in low fat fiber enhanced yak milk paneer. A well acceptable low fat paneer with improved body and texture can be prepared with 1% fat in yak milk. Guar gum as dietary fiber can be successfully incorporated in low fat yak milk paneer at the level of 0.15% with improved body and texture and juiciness.

 

Key words: Yak, milk, full fat, low fat, guar gum, dietary fiber, paneer, sensory quality.


APA (2010). Optimization of the level of guar gum in low fat yak milk paneer. Journal of Stored Products and Postharvest Research, 1(1), 9 -12.
Chicago G. Kandeepan and S. Sangma. "Optimization of the level of guar gum in low fat yak milk paneer." Journal of Stored Products and Postharvest Research 1, no. 1 (2010): 9 -12.
MLA G. Kandeepan and S. Sangma. "Optimization of the level of guar gum in low fat yak milk paneer." Journal of Stored Products and Postharvest Research 1.1 (2010): 9 -12.
   
DOI
URL http://academicjournals.org/journal/JSPPR/article-abstract/4D306028405

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