Evaluation of Milk Paneer Textural properties by Microwave Drying using Response Surface Methodology for Accelerated Drying

Author: Shashi Bala Ahirwar, Devendra Kumar Verma, Archana Maravi and Priyanka Patel

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Abstract

The major goal of this research was to evaluate the texture of microwave-dried milk paneer cubes and to examine how the combination of microwave heating tempering time and hot air drying affected those attributes. The shelf life of paneer is a major constraint in its utilization. A paneer sample was made using a National Dairy Development Board-developed industrial paneer manufacturing procedure (NDDB). Response surface methodology was used in this study to optimise microwave heating and ambient tempering for accelerated drying of milk paneer. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at Optimization factors included paneer cube size (5-25mm), microwave power level (150-750W), heating time (2-10 min), tempering time (1-5 min), and responses such as hardness, springiness, cohesiveness, gumminess, and chewiness. Using Texture Analyzer (TA-XT-Plus) and Design Expert 13, the ideal parameters for a highly acceptable product with a cube size of 11.504 mm at a microwave power level of 350.442W, heating time of 5.587 min, and tempering time of 2.341 min revealed the 231.439 g Hardness, 0.774 mm springiness, 0.603 cohesiveness, 139.973 Nmm gumminess, and 105.917 N The experimental values under the microwave drying condition matched the outcome predicted by analysis of variance. It shows that the model is highly fit and that RSM was successful in maximizing the microwave power level, which has a significant and advantageous impact on drying rate. Texture is an important property of Paneer from the viewpoint of consumer acceptance and satisfaction.

Keywords

Paneer, Microwave drying, Texture, Response surface methodology (RSM)

Conclusion

The RSM is utilized to optimize the process conditions for the textural properties of paneer cubes: hardness, cohesiveness, gumminess, springiness, and chewiness. The ANOVA of the determination coefficient implies the regression model is adequate. Based on the analysis and regression model, the results indicate the microwave power, paneer cube size, heating time, and tempering time are identified to be 350.442, 5.587 min, and 2.341 min, presented with an experimental 231.439 g hardness, 0.774 mm springiness, 0.603 cohesiveness, 139.973 Nmm gumminess, and 105.917 Nmm chewiness.

References

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How to cite this article

Shashi Bala Ahirwar, Devendra Kumar Verma, Archana Maravi and Priyanka Patel (2022). Evaluation of Milk Paneer Textural properties by Microwave Drying using Response Surface Methodology for Accelerated Drying. Biological Forum – An International Journal, 14(4): 1044-1051.