Vol. 9, Special Issue 1, Part M (2025)
Studies on utilization of herbal preservatives in paneer preparation
Author(s):
Hanifsha Raupsha, RR Shelke, Phalguni N Khadse, SD Chavan and PA Kahate
Abstract:
The study was planned to prepared herbal paneer the herbal preservatives viz; ginger, cardamom and turmeric powder to find out the optimum level in paneer. The herbal preservatives were incorporated in the product at the rate of 0.0 (control), 0.8%, 1%,1.5%, 2% ginger powder, 0.2%,0.4%,0.6%,0.8% cardamom powder and 0.2%, 0.4%, 0.6%, 0.8% turmeric powder by weight of yield of paneer. The prepared samples of paneer were subjected to sensory evaluation by panel of judges using 9-point hedonic scales.
Pages: 985-988 | 80 Views 19 Downloads
How to cite this article:
Hanifsha Raupsha, RR Shelke, Phalguni N Khadse, SD Chavan and PA Kahate. Studies on utilization of herbal preservatives in paneer preparation. Int. J. Adv. Biochem. Res. 2025;9(1S):985-988. DOI: 10.33545/26174693.2025.v9.i1Sm.3661
