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

[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-...

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Detalles Bibliográficos
Autores: Sharma, Sadhana, Nema, P. H., Emanuel, N., Singha, S.
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/116914
Acceso en línea:https://riunet.upv.es/handle/10251/116914
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Paneer
Freeze-drying
Color
Rehydration ratio
Pre-Treatment
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spelling Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze dryingSharma, SadhanaNema, P. H.Emanuel, N.Singha, S.DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationPaneerFreeze-dryingColorRehydration ratioPre-Treatment[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.Editorial Universitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/116914reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1169142026-06-13T07:49:27Z
dc.title.none.fl_str_mv Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
title Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
spellingShingle Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
Sharma, Sadhana
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Paneer
Freeze-drying
Color
Rehydration ratio
Pre-Treatment
title_short Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
title_full Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
title_fullStr Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
title_full_unstemmed Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
title_sort Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying
dc.creator.none.fl_str_mv Sharma, Sadhana
Nema, P. H.
Emanuel, N.
Singha, S.
author Sharma, Sadhana
author_facet Sharma, Sadhana
Nema, P. H.
Emanuel, N.
Singha, S.
author_role author
author2 Nema, P. H.
Emanuel, N.
Singha, S.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Paneer
Freeze-drying
Color
Rehydration ratio
Pre-Treatment
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Paneer
Freeze-drying
Color
Rehydration ratio
Pre-Treatment
description [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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/116914
url https://riunet.upv.es/handle/10251/116914
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404196595302400
score 15,300719

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