Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 140

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: [email protected]

  • Article Number - 4D306028405
  • Vol.1(1), pp. 9 -12, May 2010
  •  Accepted: 23 March 2010
  •  Published: 31 May 2010

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.

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