Aims: In this study paneer was prepared incorporating tomato solids in the form of tomato puree in paneer. As a result, antibacterial, antiviral, and antioxidant actions are anticipated. Therefore, this investigation was done to compare the shelf life of the tomato flavoured pan...
Open access
Research Article10.9734/cjast/2023/v42i284199
This research involved the selection of suitable tomato products from amongst the puree, paste and powder for manufacture of tomato flavoured paneer. Paneer was prepared from milk standardized to 3% fat and 8.5% MSNF. The first part of the study was conducted to select the optimu...
Open access
Research Article10.9734/ijecc/2023/v13i102645
The present investigation was planned and conducted to evaluate the efficacy of two debittering agents viz. zinc sulphate and β-cyclodextrin in reducing bitterness of lemon rinds and to optimize the level of addition of debittered lemon rinds in lemon flavoured paneer (LFP). Opt...
Open access
Research Article10.9734/irjpac/2020/v21i1930272
This study aims to develop and assess the performance of a batch-type ohmic heating system for the thermal processing of cow and buffalo milk, particularly investigating whether the ohmic system affects the nutritional and microbial quality of the milk. An experimental setup was...
Open access
Research Article10.9734/jsrr/2024/v30i112587
Present study aimed for the design and development of a continuous ohmic heating system for heating of milk. The holding capacity of the designed heater was 8.24 litre and had a 'tube in tube' type arrangement. The heat transfer area of the ohmic heater was increased by employing...
Open access
Research Article10.9734/ejnfs/2024/v16i71455
Present investigation has been aimed to study the effect of various processing parameters for mechanized production of Thabdi. The mechanized system based on steam jacketed kettle was used to manufacture Thabdi. Trials were conducted with different operating conditions with batch...
Open access
Research Article10.9734/acri/2024/v24i5728