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Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying

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Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying

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dc.contributor.author Sharma, Sadhana es_ES
dc.contributor.author Nema, P. H. es_ES
dc.contributor.author Emanuel, N. es_ES
dc.contributor.author Singha, S. es_ES
dc.date.accessioned 2019-02-20T07:39:00Z
dc.date.available 2019-02-20T07:39:00Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116914
dc.description.abstract [EN] Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Paneer es_ES
dc.subject Freeze-drying es_ES
dc.subject Color es_ES
dc.subject Rehydration ratio es_ES
dc.subject Pre-Treatment es_ES
dc.title Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7720
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Sharma, S.; Nema, PH.; Emanuel, N.; Singha, S. (2018). Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1727-1734. https://doi.org/10.4995/IDS2018.2018.7720 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7720 es_ES
dc.description.upvformatpinicio 1727 es_ES
dc.description.upvformatpfin 1734 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela 7720 es_ES


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