Follow
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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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.2017.6(9): 376-389
DOI: https://doi.org/10.20546/ijcmas.2017.609.047


Studies on Shelf Life Extension of Paneer with the Addition of Plant Essential Oil and Different Packaging Materials
Anju Boora Khatkar1*, Aradhita Ray1 and Amarjeet Kaur2
1Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar- 125001, Haryana, India
2Department of Food Science and Technology, Punjab Agricultural University,Ludhiana – 141004, Punjab, India
*Corresponding author
Abstract:

Paneer is an indigenous coagulated milk product, but like other indigenous dairy products, is highly perishable, with a limited shelf-life. Thus, a study was conducted to extend the shelf life of paneer with the addition of plant essential oil i.e. cinnamon oil and stored in different packaging materials. The stored paneer samples showed highly significantly (P<0.01) decrease in moisture and increase in titratable acidity, free fat content and tyrosine content, but within normal extent. The microbiological count of control samples increased highly significant (P<0.01) throughout the storage period, but within the BIS specifications, while the standard plate count of paneer samples treated with cinnamon decreased highly significantly (P<0.01). There was no major perceivable defect observed in stored samples, except control, but the decrease in flavour score to less than 6.0 during storage limited their shelf life. On decreased flavour basis, control paneer samples showed shelf life of only 10 days with metalized polyester, 8 days with nylon and 5 days with LDPE, while cinnamon treated samples showed shelf life of 18 days with metalized polyester, 14 days with nylon and 9 days with LDPE at 8±1ºC.


Keywords: Paneer, Plant essential oil, Shelf life, Cinnamon oil, Storage study.
Download this article as Download

How to cite this article:

Anju Boora Khatkar, Aradhita Ray and Amarjeet Kaur. 2017. Studies on Shelf Life Extension of Paneer with the Addition of Plant Essential Oil and Different Packaging Materials.Int.J.Curr.Microbiol.App.Sci. 6(9): 376-389. doi: https://doi.org/10.20546/ijcmas.2017.609.047