Vol. 10, Issue 11, Part E (2025)

Author(s): Chidanandaiah, Desai BA, Ranjini, Rudresh BH and Pavan M

Abstract: Battering and breading of any food products enhances the flavor, adds a crispy texture, and helps retain the moisture of the food during cooking. The enrobing of Paneer served as Paneer pakoda is most common dishes made available in hotels particularly in North India. Chhana balls were be prepared by acid heat coagulation of milk and later added different levels of pepper (0.5%, 1.0% and 1.5% w/w) along with salt (2.0%) at the time of preparing Chhana balls. The balls were enrobed in standardized batter mix and were deep fat fried at 130-1400c for 2-4 min. The products were subjected to physico-chemical evaluation during refrigerated storage at 4±1 0C. As days of storage increased, the moisture content of products is decreased. The pepper treated product significantly (p<0.05) had higher moisture content on overall mean values. The higher ash content of Pepper treated product might be due to might be due to rich source of calcium, magnesium, phosphorus, sodium, potassium and iron as well in pepper powder. The overall pH value in treatment is non significantly lower. The overall mean value of pepper treated sample had significant (p<0.05) lower TBARS value that control. The black pepper treated sample had lower Tyrosine value compared to control in all storage days.

DOI: 10.22271/veterinary.2025.v10.i11e.2743