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S-8-6-30-957.pdf

🔗 Source: chemijournal.com

📊 Size: 686 KB

👤 Author: Raj mahajan

⬇️ Downloads: 48

Summary

Physico-chemical properties of paneer prepared from blends of raw turmeric extract and buffalo milk were studied. The paneer was prepared by combining buffalo milk and raw turmeric extract in different proportions (95%, 90%, and 85% buffalo milk with 5%, 10%, and 15% raw turmeric extract). The compositional parameters analyzed included acidity, pH, fat, protein, moisture, total solid, and ash. The results showed that as the raw turmeric extract increased, the acidity of the developed product decreased, possibly due to the alkaline nature of turmeric. The mean acidity values for the different treatments were 0.52%, 0.43%, 0.39%, and 0.34% for T1, T2, T3, and T4, respectively.

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Description

Physico-chemical properties of paneer prepared from blends of raw turmeric extract and buffalo milk were studied.

Technical Information

File Format: PDF
File Size: 686 KB
Pages: 6
Language: EN
Author: Raj mahajan
Total Downloads: 48
Last Updated: 13 hours ago

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