Effect of incorporation of skimmed milk and guar gum on physico-chemical, textural and sensory properties of goat milk paneer

Abstract

In this study, the processing of goat milk paneer was attempted by replacement of full-fat goat milk with skimmed goat milk and addition of guar gum (GG). A total of five treatments viz., FF (full-fat goat milk without GG), FFSMG11 (full-fat and skimmed goat milk in 1:1 ratio + 0.075% GG), FFSMG13 (full-fat and skimmed goat milk in 1:3 ratio + 0.075% GG), SMG (skimmed goat milk + 0.075% GG) and SM (skimmed goat milk without GG) were prepared and quality was evaluated. Paneer yield was significantly (p<0.05) lower in SM (10.95%) as compared to FF (15.73%). The SM paneer had significantly (p<0.05) higher moisture (59.68%), protein (30.07%) and ash (2.29%) contents and lower fat content (1.67%) than full-fat paneer (FF) (moisture 52.17%, protein 17.19%, ash 1.62 and fat 24.12%). The Hunter colour (lightness and redness), textural (hardness, adhesiveness, gumminess and chewiness) and dynamic rheological (storage modulus and viscosity) properties of paneer were significantly (p<0.05) affected by addition of skimmed goat milk and guar gum. Paneer prepared from FFSMG13 (full-fat and skim goat milk in 1:3 ratio + 0.075% GG) received higher (p<0.05) sensory scores. The study suggests that paneer can be prepared by replacement of full-fat goat milk with the above levels of skimmed goat milk and guar gum without affecting sensory attributes.