Abstract
Value added paneer was prepared to improve the fibre content in the otherwise fibre deficient paneer. Cereals like wheat and finger millet at 1% level was included in the preparation of paneer. Inclusion level of more than 1% caused pasty consistency. Sensory analysis was also carried out on the designed paneer. It was found that there was no significant difference in the flavour and overall acceptability between the designer paneer and control samples. Texture analysis was carried out for various attributes. It was found that wheat based paneer was equal to control samples in terms of adhesiveness which may be due to the pasty nature of the wheat flour. However, this designed paneer had an overall acceptability and could be used as a value added product.
Key words: Paneer, millet based paneer, fibre enriched paneer.
