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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 727-732
DOI: https://doi.org/10.20546/ijcmas.2019.803.089


Changes in Sensory and Microbiological Parameters of Paneer Nuggets Prepared by Steam Cooking Method under Storage Conditions
Rajender Kumar1, S. Sivakumar2*, Rekha Chawla2 and S.K. Mishra2
1NDRI Karnal, Haryana, India
2College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
*Corresponding author
Abstract:

Starting with the paneer as a base material, paneer nugget was prepared by the addition of food additives such as spices mix, condiments, refined wheat flour, skim milk powder and sodium caseinate by steam cooking method. Keeping in view of the health benefits, the steam cooking method was used for preparation of paneer nuggets as compared to deep fat frying.The present study was envisaged to evaluate the changes occurred in sensory and microbiological parameters of paneer nugget under storage conditions. The shelf-life of paneer nuggets with aerobic packaging was found to be 2 and 9 days respectively at ambient and refrigeration temperature. Nine-point hedonic scale was employed to carry out the evaluation of samples for sensory attributes such as colour and appearance, texture, sweetness, flavour and overall acceptability.


Keywords: Paneer nuggets, Steam cooking, Sensory, Microbiological, Storage, Aerobic packaging
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How to cite this article:

Rajender Kumar, S. Sivakumar, Rekha Chawla and Mishra, S.K. 2019. Changes in Sensory and Microbiological Parameters of Paneer Nuggets Prepared by Steam Cooking Method under Storage Conditions.Int.J.Curr.Microbiol.App.Sci. 8(3): 727-732. doi: https://doi.org/10.20546/ijcmas.2019.803.089