Development of Fruit Incorporated Paneer Based Dairy Snack Bar
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Date
2020
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Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Dairy based snack bars which can be used as “on-the-go” products are currently rare in
the market. Paneer is an un-ripened soft cheese variety obtained by acid and heat
coagulation. This study was conducted to develop a fruit incorporated paneer based dairy
snack bar. Citric acid and vinegar (1:3), a 2% solution was used to coagulate the cow
milk. Mango pieces were osmotically dehydrated using 50% of sugar and drying at 60˚C
for 30 minutes. Paneer snack bars were formulated using different stabilizers (corn flour,
tylose powder®, guar gum, and xanthan gum) at different incorporation levels, while
chocolate coated and non-coated. The best stabilizer for the product was selected using 4
sensory evaluations with 30 untrained panelists according to the 9-point hedonic scale.
Proximate analysis (AOAC, 2016) and antioxidant properties (DPPH radical scavenging
activity) were measured. Sensory attributes, microbial analysis, color (colorimeter),
texture (texture analyzer), pH, titratable acidity, and peroxide values were evaluated at a
7-day interval for 28 days of refrigerated storage (4±1˚C) for the finalized product. The
guar gum incorporated snack bars gave the highest notes for sensory attributes (above 7).
Results revealed that the non-coated sample had the highest protein content of
14.83±0.31%, while the coated sample had 12.37±0.42%. Ash, moisture and fiber
contents were significantly higher (p < 0.05) in non-coated samples as 1.05±0.04%,
34.40±2.08%, 42.07±1.53%, respectively. Fat content was higher in the coated sample as
37.12±1.64%. The hardness of the coated samples was slightly decreased by 0.97±0.03 N
within the storage time. Acidity, pH, and peroxide values of the coated and non-coated
samples were significantly altered (p < 0.05). In conclusion, a fruit incorporated paneer
snack bar can be successfully formulated, which indicates a possibility to develop a novel
dairy product with enhanced nutritive properties with one month of shelf life using the
guar gum as the stabilizer.
Keywords: Paneer, Snack bar, Guar gum, Mango incorporated, Coated
Description
Keywords
Food Science, Food Technology, Food Science & Technology, Fruit