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Research
(Published
online: 30-06-2014)
1 6.
Preparation, storage and microbiological quality of ready-to-serve
low cholesterol masala paneer - Monika Rani, Randheer
Singh Dabur, Sudhi Ranjan Garg and Vijay Jadhav
Veterinary World, 7(6): 443-447
doi:
10.14202/vetworld.2014.443-447
Monika Rani: Department of Livestock Products Technology,
Lala Lajpat Rai University of Veterinary and Animal Sciences,
Hisar-125004, Haryana, India; vermasanchit45@gmail.com
Randheer Singh Dabur: Department of Livestock Products
Technology, Lala Lajpat Rai University of Veterinary and Animal
Sciences,
Hisar-125004, Haryana, India; dabur1958@gmail.com
Sudhi Ranjan Garg: Department of Veterinary Public Health &
Epidemiology, Lala Lajpat Rai University of Veterinary and Animal
Sciences, Hisar-125004, Haryana, India; srgarg415@yahoo.com
Vijay Jadhav: Department of Veterinary Public Health &
Epidemiology, Lala Lajpat Rai University of Veterinary and Animal
Sciences, Hisar-125004, Haryana, India; vetviju@gmail.com
Received: 13-04-2014, Revised: 28-05-2014, Accepted: 31-05-2014,
Published online: 30-06-2014
Corresponding author: Monika Rani, email:
vermasanchit45@gmail.com
Abstract
Aim: To prepare
ready-to-serve masala paneer products with very little cholesterol
and to assess their nutritional composition and microbiological
safety under refrigerated conditions.
Materials and Methods: Brine dipped and dry salted masala
paneer products were prepared using fresh skim milk (fat 0.5 % and
solid not fat (SNF) 8.7%), vegetable oil (soybean oil), coriander
leaves (1%), mint leaves (1%) and green chilies (0.3%), roasted
and grounded cumin seeds (0.3%) and black pepper (0.3%). These
products were then analyzed for total energy, fat, protein,
cholesterol, calcium (Ca) and magnesium (Mg). The samples were
examined for standard plate counts (SPC), yeast and mold counts,
coliform counts, Staphylococcus aureus counts and E. coli count at
2 days interval up to 8 days and also for the presence of
Salmonella spp. and Listeria monocytogenes.
Results: These products with very low cholesterol content
(<2mg/100g) can be labeled as cholesterol free paneer products.
Nutritional evaluation revealed that 15% of the Daily Reference
Value of energy, 38% of protein and 20% of calcium could be met
from single serving of 100g of ready-to-serve products. SPC,
coliform count and yeast and mold counts in the products were very
low while E. coli. Staphylococcus aureus, Salmonella spp. and
Listeria monocytogenes were not detected. The products were
microbiologically safe and remained so for at least 6 days on
refrigeration storage.
Conclusion: It is concluded that the ready-to-servelow
cholesterol products were hygienic and microbiologically safe.
Keywords: cholesterol free, microbiological safety,
nutrition, paneer.
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