Volume 15, Issue 58, 2026 (April – June)
Research Article
Effect of Clove Extract on Sensory Attributes and Shelf Life of Paneer
Diwakar Mishra,Jayaraj Rao, J. Lodh, S. Kumar, S. Kumar and S. Kumari
Keywords: Paneer, clove, Sensory, Shelf life, Storage study
DOI:10.37273/chesci.cs182057041
Full Text – PDF
Abstract
Paneer is a delicious nutritious, and tempting indigenous dairy product formed by heat-acid coagulation.It has shelf life of only one day at room temperature and up to a week at refrigeration temperaturedue to high moisture content (about 55%). Hurdles like temperature, spices, packaging etc. can be used to increase shelf life of paneer. Clove is a globally important spice, which is used in food product for its flavor and its functional properties. It has a number of functional properties including: antioxidant, anti-inflammatory, antimicrobial, and antifungal properties. Clove extract, prepared by extraction of clove @ 0.3, 0.4 and 0.5% by weight of milk, was incorporated into milk from which paneer was prepared. Paneer was prepared using the milk as per standardised method. It was observed that paneer incorporated with clove extract @ 0.3 % was acceptable and selected for further analysis.Colour, body and texture, flavour and overall acceptability scores of treated sample were lower than of control. It was found that the shelf life of both control and clove added paneer was only one day under ambient temperature. However, under refrigeration temperature, the shelf life of control paneer was 8 days, whereas clove added paneer remain acceptable for up to 14 days.
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