Abstract

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.