Vol. 9, Special Issue 1 (2024)

Author(s): Ashok Prajapat, Basant Bais, Devendra Kumar, Yogesh Gadekar, Rohit Meena, Mamta Meena, Lokesh Tak and Manisha Singodia

Abstract: The present study was carried out to assess the textural analysis of camel and goat milk paneer incorporated with spices. Formation of paneer was done by using different ratio of camel and goat milk (70% of camel milk and 30% of goat milk) and then the incorporation of spices viz black pepper and cardamom in single or in combination was done, whereas the control paneer was obtained without incorporation of spices. Paneer was subjected to the textural analysis on TA-XT texture analyzer. Various textural characteristics like hardness, cohesiveness, adhesiveness, springiness and chewiness were determined. The overall textural profile of Paneer showed a wide difference in value of texture parameters like Hardness, Springiness, Cohesiveness and Adhesiveness in control as well as all treatment group of developed paneer. The incorporation of 30% goat milk and 70% camel milk with or without spices incorporation forms a good textural structure of the Paneer.