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Whole Egg Paneer

Major Aditya, Jamwal (2010) Whole Egg Paneer. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Whole Egg Paneer, a ready to use shelf stable product was prepared using optimized quantities of whole egg, wheat flour, corn starch, common salt, malic acid, citric acid, malto dextrin and soya protein. The product packed in metalized polyester pouches was acceptable when stored under ambient condition for 60 days. S. aureus, E. coli, Salmonella and Shigella organisms were not detected in the product and total plate count, total Staphylococcus, yeasts and moulds were less than 1 log cfu/gm. The visual colour appearance of the WEP samples was acceptable even after storage for 60 days. The textural properties of the product on rehydration were highly acceptable. Storage did not affect its rehydration properties.
Uncontrolled Keywords: Whole Egg Paneer; polyester pouches; ready to use; Sensory Quality; Storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2011 10:01
Last Modified: 24 Jan 2011 10:01
URI: http://ir.cftri.com/id/eprint/9868

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