Preparation of spicy flavoured Paneer blended with cumin and black pepper powder

Abstract

The present investigation on preparation of spicy flavoured Paneer blended with cumin and black pepper powder was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with main objective to find out acceptable level of spices by sensory evaluation, physico-chemical properties and to work out the production cost. The Paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination as T 1 (control-plain Paneer), T 2 (Paneer blended with 0.2% cumin powder), T 3 (Paneer blended with 0.4% cumin powder), T 4 (Paneer blended with 0.2% black pepper powder), T 5 (Paneer blended with 0.4% black pepper powder) and there combination as T 6 (Paneer blended with 0.2% cumin and 0.2% black pepper powder) and in T 7 (Paneer blended with 0.4% cumin and 0.4% black pepper powder). Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination were significantly affect the moisture, ash content of Paneer. Protein, fat and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination. The overall acceptability of Paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 per cent (T 7) each has good quality and acceptability. 0.4 per cent black pepper powder (T 5) and 0.4 per cent cumin powder (T 4) were also acceptable in quality and for value addition also. Regarding cost of production of Paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder but which can be compensated with flavour and acceptability of product as ready to eat spicy Paneer as a snacks also.