DEVELOPMENT OF VITAMIN FORTIFIED LOW FAT PANEER

Raga Madhuri Reddam, Gorgile Janakraj Prabhakar

Abstract: The study was to compare the qualitative and quantitative properties of skim milk paneer, toned milk paneer, standardized milk paneer and whole milk paneer and to compare a quality of low fat paneer and normal fat paneer for diet. Skim milk had more total solids than standardized milk and toned milk. Milk of 5.0-6.0% fat can be found to make quality paneer (Bhattacharya el al. 1971). But according to my study or trials concluded that low fat paneer also has good quality and overall acceptability. Since paneer is mostly used for cooking purposes, the relatively high level of fat may not be an absolute requirement for an accept able product. With this view in mind, an attempt was made developing paneer of low fat content. Generally paneer is made from 5.0 to 6.0% fat milk which final product fat content is near about 26% is very high for the diet persons. But in this study four different fat level milk i.e. 0.6%, 4.5%, 3.0% and 0.5% are used for paneer preparation and according to hedonic scale and proximate analysis paneer prepared from the milk with 3.0% fat is having good acceptability. Paneer prepared from this milk is havin g 15% fat in final product. It indicates that the difference of fat in normal paneer and low fat paneer is near about 10%. From this comparative study of different fat level in paneer was concluded that the paneer made from low fat milk is acceptable with good hedonic points. Due to its carrier properties, Milk can be fortified with vitamins like A or D improving its nutritional properties. So the objective of this study is to prepare a vitamin fortified low fat paneer as commercial scale by adding vitamin premix in milk during preparation of paneer and to compare the qualitative and quantitative properties of vitamin fortified paneer and normal paneer.

Keywords: Low Fat Paneer, Milk Fortification, Proximate Analysis, Comparison With Normal Paneer, Sensory Analysis, Shelf Life Study.

DOI: https://doi.org/10.15623/ijret.2016.0509051