Carboxymethyl cellulose (CMC) as an additive for oil reduction in deep‐fat fried paneer

Abstract

The effect of different levels of CMC on the uptake of vegetable oil during the deep‐fat frying of paneer was studied by: (i) direct addition of CMC to the milk and (ii) dipping the paneer cubes into solutions of CMC for different time intervals. The fried paneers were evaluated for chemical composition, hardness and sensory characteristics. Method (i) proved to be beneficial in all respects as compared to (ii), as the absorption of water from the suspensions of CMC destroyed the texture of the paneer.