Formulation and Quality Evaluation of Cicer arietinum L. Milk Paneer
Paneer is the soft cheese variety made from coagulation of milk with the help of acid. This study aimed to make the vegan paneer used with Cicer arietinum milk as it is one of the good sources of all essential nutrients. Cicer arietinum contains protein, fat, carbohydrates, dietfiberibre, beta carot...
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| Veröffentlicht in: | Biosciences, biotechnology research Asia biotechnology research Asia, 2022-09, Vol.19 (3), p.751-756 |
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| description | Paneer is the soft cheese variety made from coagulation of milk with the help of acid. This study aimed to make the vegan paneer used with Cicer arietinum milk as it is one of the good sources of all essential nutrients. Cicer arietinum contains protein, fat, carbohydrates, dietfiberibre, beta carotene, B- complex vitamins, and minerals. The Cicer arietinum milk paneer was formulated in different variations by incorporating 75%, 50%, and 25% of Cicer arietinum milk into cow’s milk. On sensory evaluation, 75% of Cicer arietinum milk incorporated paneer was found to be highly acceptable and was subjected further for nutritional and phytochemical analysis. The formulated paneer was highly significant in all nutrients and was found to be low cost so it is affordable for all economic groups when compared with the control paneer made only from cow’s milk. |
| doi_str_mv | 10.13005/bbra/3027 |
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The formulated paneer was highly significant in all nutrients and was found to be low cost so it is affordable for all economic groups when compared with the control paneer made only from cow’s milk.</description><identifier>ISSN: 0973-1245</identifier><identifier>EISSN: 2456-2602</identifier><identifier>DOI: 10.13005/bbra/3027</identifier><language>eng</language><publisher>Bhopal: Biosciences Biotechnology Research Asia</publisher><subject>Amino acids ; Bioavailability ; Carbohydrates ; Carotene ; Cicer arietinum ; Coagulation ; Cow's milk ; Milk ; Minerals ; Nutrients ; Physical properties ; Phytochemicals ; Proteins ; Quality assessment ; Raw materials ; Sensory evaluation ; Statistical analysis ; Vegan ; Vitamin B ; Vitamins ; β-Carotene</subject><ispartof>Biosciences, biotechnology research Asia, 2022-09, Vol.19 (3), p.751-756</ispartof><rights>2023. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). 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The formulated paneer was highly significant in all nutrients and was found to be low cost so it is affordable for all economic groups when compared with the control paneer made only from cow’s milk.</description><subject>Amino acids</subject><subject>Bioavailability</subject><subject>Carbohydrates</subject><subject>Carotene</subject><subject>Cicer arietinum</subject><subject>Coagulation</subject><subject>Cow's milk</subject><subject>Milk</subject><subject>Minerals</subject><subject>Nutrients</subject><subject>Physical properties</subject><subject>Phytochemicals</subject><subject>Proteins</subject><subject>Quality assessment</subject><subject>Raw materials</subject><subject>Sensory evaluation</subject><subject>Statistical analysis</subject><subject>Vegan</subject><subject>Vitamin B</subject><subject>Vitamins</subject><subject>β-Carotene</subject><issn>0973-1245</issn><issn>2456-2602</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNotkF1LwzAYhYMoOOpu_AUB74Rub76W5lLqNoWKit6Ht20CmV0701bYv3ezXh14OJwDDyG3DBZMAKhlWUZcCuD6gsy4VKuUr4BfkhkYLVJ2Itdk3vc7AOBgQDM2I4-bLu7HBofQtRTbmr6P2IThSNc_2IwT7jzNQ-UixRjcENpxT4sFfQnNF33D1rl4Q648Nr2b_2dCPjbrz_wpLV63z_lDkVbG6LSS3ikjDRclMIFaOFjxGlgl61I77Z032tdOcay5yjJt0GglRaawFkxnIiF30-ohdt-j6we768bYng4t11wKZuSpnpD7qVXFru-j8_YQwx7j0TKwf5rsWZM9axK_mmpY-w</recordid><startdate>20220929</startdate><enddate>20220929</enddate><creator>Lavanya, A</creator><creator>Arivuchudar, R</creator><general>Biosciences Biotechnology Research Asia</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>P5Z</scope><scope>P62</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope></search><sort><creationdate>20220929</creationdate><title>Formulation and Quality Evaluation of Cicer arietinum L. 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Milk Paneer</atitle><jtitle>Biosciences, biotechnology research Asia</jtitle><date>2022-09-29</date><risdate>2022</risdate><volume>19</volume><issue>3</issue><spage>751</spage><epage>756</epage><pages>751-756</pages><issn>0973-1245</issn><eissn>2456-2602</eissn><abstract>Paneer is the soft cheese variety made from coagulation of milk with the help of acid. This study aimed to make the vegan paneer used with Cicer arietinum milk as it is one of the good sources of all essential nutrients. Cicer arietinum contains protein, fat, carbohydrates, dietfiberibre, beta carotene, B- complex vitamins, and minerals. The Cicer arietinum milk paneer was formulated in different variations by incorporating 75%, 50%, and 25% of Cicer arietinum milk into cow’s milk. On sensory evaluation, 75% of Cicer arietinum milk incorporated paneer was found to be highly acceptable and was subjected further for nutritional and phytochemical analysis. 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| subjects | Amino acids Bioavailability Carbohydrates Carotene Cicer arietinum Coagulation Cow's milk Milk Minerals Nutrients Physical properties Phytochemicals Proteins Quality assessment Raw materials Sensory evaluation Statistical analysis Vegan Vitamin B Vitamins β-Carotene |
| title | Formulation and Quality Evaluation of Cicer arietinum L. Milk Paneer |
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