The Experts below are selected from a list of 363243 Experts worldwide ranked by ideXlab platform
Darshan Lal - One of the best experts on this subject based on the ideXlab platform.
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Detection of cow milk Paneer in mixed/buffalo milk Paneer through conventional species specific Polymerase Chain Reaction
International Journal of Approximate Reasoning, 2016Co-Authors: Tanmay Hazra, Sumit Arora, Vivek Sharma, Rekha Sharma, Darshan LalAbstract:Due to higher market demand of buffalo milk Paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of Paneer. Till date no rapid technique is available in market to ensure that Paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk Paneer. DNA was isolated from Paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt- DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk Paneer could be detected.
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detection of cow milk Paneer in mixed buffalo milk Paneer through conventional species specific polymerase chain reaction
International Journal of Approximate Reasoning, 2016Co-Authors: Tanmay Hazra, Sumit Arora, Vivek Sharma, Rekha Sharma, Darshan LalAbstract:Due to higher market demand of buffalo milk Paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of Paneer. Till date no rapid technique is available in market to ensure that Paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk Paneer. DNA was isolated from Paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt- DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk Paneer could be detected.
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a study on the physico chemical changes occurring in the milk fat during preparation of Paneer
Indian journal of dairy science, 2014Co-Authors: Ashok D Aghav, Anil Kumar, Kamal Gandhi, Neelam Upadhyay, Darshan LalAbstract:The changes taking place in milk fat during preparation of Paneer from cow and buffalo milks were studied in three different seasons. Milk fat from samples, was extracted with chloroform using soxhlet-extraction method. The solvent was evaporated using vacuum evaporator followed by nitrogen flushing. The extracted fat samples were analysed for Reichert- Meissl, Polenske, saponification and iodine value, Butyro- refractometer reading at 40°C and free fatty acids (% oleic acid). The study revealed an increase in free fatty acid content during conversion of milk in to Paneer, while small changes were observed in other physico-chemical properties of milk fat during preparation of Paneer from raw milk.
Usha Bajwa - One of the best experts on this subject based on the ideXlab platform.
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Composition, texture and microstructure appraisal of Paneer coagulated with sour fruit juices
Journal of Food Science and Technology, 2019Co-Authors: Amina Ahmed, Usha BajwaAbstract:The investigation studied the effect of sour fruit juices as coagulants on the physico-chemical properties, phytonutrients, sensory scores, texture profile analysis (TPA) and microstructure using scanning electron microscopy (SEM) of Paneer. Paneer was coagulated using citric acid solution (control), lemon or amla juice. The total solids and protein recovery were higher using amla juice while fat recovery was more in control than with the other two coagulants. The mineral profile indicated that calcium content was higher in lemon and amla Paneer than citric whereas sodium was highest in citric sample. Paneer collected using fruit juices exhibited higher quantity of functional components studied i.e. antioxidant activity, ascorbic acid, total phenols and tannins than control. Also, it scored high for sensory attributes of appearance/color, body and texture, mouthfeel, flavor and overall acceptability but exhibited disparate values for TPA (hardness, adhesiveness, gumminess and resilience) and discrete structures under SEM.
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Effect of pre-treatments of green leafy vegetables on the quality attributes of vegetable impregnated Paneer
Journal of Food Science and Technology-mysore, 2003Co-Authors: Jaspreet Kaur, Usha Bajwa, Usha BajwaAbstract:The effect of blanching (steam and hot water), leaf size reduction (ground, chopped and as such) and stage of incorporation (before coagulation, after coagulation and before pressing) of coriander and mint leaves on yield, composition and sensory attributes of vegetable impregnated Paneer was studied. Incorporation of unblanched leaves caused discoloration. However, blanching in steam or hot water improved colour, increased moisture content and caused loss of ascorbic acid and flavoring compounds. Reducing the size of leaves by chopping or grinding and stage of incorporation significantly affected the yield and moisture content of vegetable impregnated Paneer. The uniformity of distribution of vegetables in Paneer was best attained on incorporation of coriander leaves to milk before coagulation. All the pre-treatments were found to significantly affect the sensory attributes of colour, appearance, texture, flavour and overall acceptability of Paneer.
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effect of brining on the quality characteristics of plain and vegetable impregnated Paneer
Journal of Food Science and Technology-mysore, 2003Co-Authors: Jaspreet Kaur, Usha Bajwa, K S SandhuAbstract:The effect of immersion of plain and vegetable impregnated Paneer samples in 1-5% brine on NaCI and moisture contents, a w and sensory attributes of appearance, texture, flavour and overall acceptability was studied. NaCI uptake increased and moisture content declined in Paneer samples chilled in brine with augmented concentration. The a of samples decreased with increased salt uptake. The scores for appearance and texture were not affected appreciably whereas flavour scores improved significantly. The overall acceptability scores were found to be highest in all types of Paneer samples dipped in 3% brine and having 1.5 to 1.8% NaCI on dry matter basis. Correlation coefficients of brine concentration with NaCI content, moisture content, a w and overall acceptability scores have also been reported.
B. K. Kumbhar - One of the best experts on this subject based on the ideXlab platform.
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Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented Paneer
Journal of Food Science and Technology, 2015Co-Authors: G. Singh, A. Kumar, B. K. KumbharAbstract:Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like Paneer . The objective of the present study was to develop low-fat fibre-supplemented Paneer . The ingredients were chosen for low-fat fibre- supplemented Paneer to reduce the cost and calorie content besides providing the functional benefits. Optimization of ingredients was carried out in terms of independent variables viz wheat bran (0.4–0.8 %), maltodextrin (1–5 %), coagulation temperature (60–80 °C) and amount of citric acid solution (150–210 ml). Response Surface Methodology (RSM) was used to design the experiments and to select the optimum levels of ingredients. Paneer was made by using different levels of ingredients by coagulating hot milk using citric acid solution followed by pressing and dipping in chilled water for texturization. These parameters were evaluated in terms of physico-chemical parameters viz water activity, pH and acidity. Instrumental texture profile analysis (TPA) of Paneer during optimization trials was done using TAXT 2i Texture Analyzer. The textural responses namely hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were measured via Texture Analyzer. The sensory properties namely flavor, appearance, body and texture, mouth feel and overall acceptability of Paneer samples were evaluated by a semi-trained panel of judges using 9-point hedonic scale. Full second order polynomial was developed to predict each response. All the textural and sensory responses were statistically analysed.
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textural profile analysis of Paneer dried with low pressure superheated steam
Journal of Food Science and Technology-mysore, 2010Co-Authors: Shivmurti Shrivastav, B. K. KumbharAbstract:Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82°C and 10, 14 and 18 kPa absolute pressures with superheated steam. The product quality was judged by instrumental texture profile. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure. Springiness and cohesiveness, however, decreased with increase in temperature and pressure. Textural properties of fresh and rehydrated Paneer indicated large variation on hardness, adhesiveness and resilience whereas springiness, cohesiveness and chewiness had marginal variation as compared to fresh Paneer.
Tanmay Hazra - One of the best experts on this subject based on the ideXlab platform.
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Detection of cow milk Paneer in mixed/buffalo milk Paneer through conventional species specific Polymerase Chain Reaction
International Journal of Approximate Reasoning, 2016Co-Authors: Tanmay Hazra, Sumit Arora, Vivek Sharma, Rekha Sharma, Darshan LalAbstract:Due to higher market demand of buffalo milk Paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of Paneer. Till date no rapid technique is available in market to ensure that Paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk Paneer. DNA was isolated from Paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt- DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk Paneer could be detected.
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detection of cow milk Paneer in mixed buffalo milk Paneer through conventional species specific polymerase chain reaction
International Journal of Approximate Reasoning, 2016Co-Authors: Tanmay Hazra, Sumit Arora, Vivek Sharma, Rekha Sharma, Darshan LalAbstract:Due to higher market demand of buffalo milk Paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of Paneer. Till date no rapid technique is available in market to ensure that Paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk Paneer. DNA was isolated from Paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt- DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk Paneer could be detected.
Jaspreet Kaur - One of the best experts on this subject based on the ideXlab platform.
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Effect of pre-treatments of green leafy vegetables on the quality attributes of vegetable impregnated Paneer
Journal of Food Science and Technology-mysore, 2003Co-Authors: Jaspreet Kaur, Usha Bajwa, Usha BajwaAbstract:The effect of blanching (steam and hot water), leaf size reduction (ground, chopped and as such) and stage of incorporation (before coagulation, after coagulation and before pressing) of coriander and mint leaves on yield, composition and sensory attributes of vegetable impregnated Paneer was studied. Incorporation of unblanched leaves caused discoloration. However, blanching in steam or hot water improved colour, increased moisture content and caused loss of ascorbic acid and flavoring compounds. Reducing the size of leaves by chopping or grinding and stage of incorporation significantly affected the yield and moisture content of vegetable impregnated Paneer. The uniformity of distribution of vegetables in Paneer was best attained on incorporation of coriander leaves to milk before coagulation. All the pre-treatments were found to significantly affect the sensory attributes of colour, appearance, texture, flavour and overall acceptability of Paneer.
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effect of brining on the quality characteristics of plain and vegetable impregnated Paneer
Journal of Food Science and Technology-mysore, 2003Co-Authors: Jaspreet Kaur, Usha Bajwa, K S SandhuAbstract:The effect of immersion of plain and vegetable impregnated Paneer samples in 1-5% brine on NaCI and moisture contents, a w and sensory attributes of appearance, texture, flavour and overall acceptability was studied. NaCI uptake increased and moisture content declined in Paneer samples chilled in brine with augmented concentration. The a of samples decreased with increased salt uptake. The scores for appearance and texture were not affected appreciably whereas flavour scores improved significantly. The overall acceptability scores were found to be highest in all types of Paneer samples dipped in 3% brine and having 1.5 to 1.8% NaCI on dry matter basis. Correlation coefficients of brine concentration with NaCI content, moisture content, a w and overall acceptability scores have also been reported.