Evaluation of Suitability of Tomato Solids as a Preservative in Flavoured Paneer

Aims: In this study paneer was prepared incorporating tomato solids in the form of tomato puree in paneer. As a result, antibacterial, antiviral, and antioxidant actions are anticipated. Therefore, this investigation was done to compare the shelf life of the tomato flavoured paneer with control. The present study was conducted to compare the shelf life of tomato flavoured paneer (TFP) and control paneer (CP) i.e. prepared without addition of tomato solids.

Study Design: TFP was prepared incorporating tomato puree @10% w/w of milk from standardized milk. CP was prepared without incorporation of tomato puree. Two factorial Completely Randomized Design model was used to compare both product during storage. The data presented in table is a mean ± SD of 3 replicate experiments.

Place and Duration of Study: Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, between July 2022 and July 2023.

Methodology: Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). TFP and CP were packed in laminated pouches and stored at 7±1°C. The sensory attributes, acidity, free fatty acid, tyrosine content, peroxide value, aerobic plate count, yeast and mold count and coliform count of stored samples were monitored at an interval of every 3rd day.

Results: Throughout the storage period there was a greater increase in free fatty acid and tyrosine value of TFP compared to CP while peroxide value of TFP remained lesser than CP. There was a significant (P<0.05) increase in APC while coliform, yeast and mold count was found to be absent throughout the storage period. TFP had lower initial sensory scores compared to CP, however it retained all flavour, body and texture, colour and appearance and overall acceptability score better throughout storage in comparison to CP.

Conclusion: The shelf-life of TFP and CP was 15 d when stored at 7±1°C in 12 μ polyester + 50 μ LD/LLDPE laminated pouches.