期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 47, 期 3, 页码 355-357出版社
SPRINGER INDIA
DOI: 10.1007/s13197-010-0059-4
关键词
Paneer; Drying; Texture; Low pressure; Superheated steam
Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82A degrees C and 10, 14 and 18 kPa absolute pressures with superheated steam. The product quality was judged by instrumental texture profile. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure. Springiness and cohesiveness, however, decreased with increase in temperature and pressure. Textural properties of fresh and rehydrated paneer indicated large variation on hardness, adhesiveness and resilience whereas springiness, cohesiveness and chewiness had marginal variation as compared to fresh paneer.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据