Studies on Physico-chemical and Textural Analysis of Paneer using Lactobionic Acid as an Acidulant

Author: M.K. Gayathri Devi, K. Sudha, Rita Narayanan and V. Nithyalakshmi

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Abstract

In recent years, the functionalization and marketing of bioactive milk compounds evolved as an important remunerative sector in the dairy industry. Lactose is among the most vital components of bovine milk and it also has various functional derivatives such as lactitol, lactulose, siallylactose and lactobionic acid. Lactobionic acid (LBA) was first found in Caucasian sea yoghurt and is composed of polyhydroxy gluconic acid which is bond to galactose sugar. In recent times, LBA is widely recognized in the food sector for its acidulant, antioxidant and prebiotic properties. This research work was carried out to develop the paneer with the addition of different levels of LBA. The acidulant property of LBA was optimized in paneer preparation by combination with the citric acid viz., 0.5%, 1% and 1.5% LBA. The addition of different levels of LBA had a positive effect on the physico-chemical, yield and textural parameters of paneer. In the present study, it was observed that there was a significant change was observed in yield, total solids recovery percentage and also textural parameters. LBA added paneer increases the yield percentage from 15.71 to 18.57% with a total solids recovery percentage from 56.55 to 65.36%. According to the textural analysis, LBA significantly influenced the hardness of paneer. Therefore, the results of this study indicated that paneer prepared with the addition of lactobionic acid yielded maximum total solids recovery percentage and best textural attributes.

Keywords

Lactobionic Acid, Paneer, Yield, Total solids recovery, Acidulant

Conclusion

In conclusion, the yield and total solids recovery percentage of paneer were enhanced by the inclusion of different levels of LBA. There was a highly significant (P<0.05) increase in moisture, protein, yield and total solids recovery percentage and also changes in textural parameters of LBA added paneer samples compared to control. However, the paneer prepared in this present study with 1% LBA and 1% citric acid had a maximum yield, total solids recovery percentage, and textural properties than the control sample. From the result of the present study, it may be concluded that the inclusion of LBA for the preparation of paneer could be successfully utilized in the future to improve the yield and total solids recovery percentage.

References

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How to cite this article

M.K. Gayathri Devi, K. Sudha, Rita Narayanan and V. Nithyalakshmi (2023). Studies on Physico-chemical and Textural Analysis of Paneer using Lactobionic Acid as an Acidulant. Biological Forum – An International Journal, 15(5): 1492-1496.