HERBAL PANEER
MALARKANNAN, S.P1 and MEENAKSHI, G2
- Assistant Professor, Department of Rural Development Science, Arul Anandar College, Karumathur, Madurai. Email: drspmalarkannan@gmail.com
- PhD. scholar, Department of Microbiology Sunrise University, Rajasthan, E-Mail:meena.arul27@gmail.com
ABSTRACT
The addition of aloe vera juice in dairy products to increase the nutritive value and to reduce the cost of the product has attracted the attention of scientists in different parts of the world. In the present study aloe vera juice is added at the rate of 2.5, 5, 7.5, and 10 per cent levels in the preparation of paneer. The analysis of the data showed a significant difference (P< 0.01) in the output yield (g %) percentage of paneer samples between control and treatments and within the treatments. A decreasing trend in values was noticed for output-yield and total solids percentage and an increasing trend in moisture percentage was noticed as the replacement level of aloe vera juice increased due to higher moisture-retaining capacity and low total solids percentage in the aloe vera juice. No significant difference was noticed in the ash (mg) percentage, pH, and titratable acidity of paneer samples value for control and treatments indicating that incorporation of aloe vera juice 2.5, 5, 7.5 and 10 per cent level does not produce any significant change in the above quality of the paneer samples. The fat percentage, Carbohydrate (g percentage), and energy value (cal/g) of paneer samples showed a reduction in the value as the replacement level of aloe vera juice increased. The energy value (cal/g) of paneer samples were ranged from 3543.24 to 4997.56. Analysis of the data revealed no significant difference between control and treatment and between treatments for total bacterial count, yeast and mould count, and Coliform counts of the samples. In the economy of production study, when the replacement level increases the cost of ingredients per litre of paneer sample decreases. The decrease in cost for experimental paneer could be attributed to the lower cost of prepared aloe vera juice as compared to cow milk. The overall acceptability of the product showed a significant difference (P< 0.05) between control and treatments and within treatments but no significant difference was noticed between TC and T2 indicating that the addition of aloe vera juice at a 5 per cent level produces the comparable quality of paneer as that of control.
Keywords: Paneer, Aloe vera, physiochemical , microbial , sensory quality, cost analysis
INTRODUCTION
India has emerged as the largest milk producer in the world with the success of the Operational Flood Programme. About 5% of milk produced in India is converted into paneer (Chandan, 2007). The Indian soft cheese (paneer) is obtained by acid and heat coagulation of milk. It represents one of the South Asian varieties of soft cheese family and is used in culinary dishes. It is a non-fermentative, non-renneted, non-melting and unripened type of cheese. It is very popular throughout South Asia and used in the preparation of several culinary preparations and snacks.
Paneer was probably first introduced into India by Persian and Afghan invaders. This could be the reason for its wide popularity in the North-Western parts of India and Southern regions of Jammu and Kashmir. However, it was only during the last five decades that paneer has spread to other parts of India probably due to the widespread migration of people from one region to another. It is a rich source of high-quality milk protein, fat, minerals and vitamins. Due to the availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Over and above its high protein content and digestibility, the biological value of protein in paneer is in the range of 80 to 86 (Shrivastava and Goyal, 2007). In addition, paneer is a valuable source of fat, vitamins and minerals like calcium and phosphorus. It has a reasonably long shelf life under refrigeration.
The plant Aloe vera is a perennial plant originally classified in the family Liliaceae, but according to Reynolds, it has now been designated its own family, known as Aloaceae (Wallander and Albert, 2000). It is well adapted to growth in arid and semi-arid regions (Paeza et al., 2009). Aloe vera can reach heights of 10 to 20 meters with stems ranging up to 3 meters in circumference. The fresh parenchymal gel from the centre of the leaf is clear. There are more than 300 species of Aloe vera and only 4 or 5 are commonly used in medicines.
The flowers appear annually, are bright red-orange and are arranged in an erect position with terminal spikes in candle-shaped clusters, whilst the capsules contain numerous angular seeds. (Leffers et al., 2003). Generally, Aloe vera contains 95% of water, 75 nutrients, 200 active compounds, 20 minerals, 18 amino acids, 12 vitamins and 92 enzymes. It can be used as the source of vitamins like A, B1, B2, B6, B12, C, E, Folic acid, Niacin etc. Owing to its succulent properties, it is a rich source of nutrients and essential minerals. Due to its high nutritional value, it can be incorporated as base food products like aloe juice, aloe squash, to get nutritional food for human health. Thus it is very popular among the world’s population. Aloe juices and gels are available in the market to be used for various purposes. Aloe vera gel contains all the essential nutrition for a daily requirement. Therefore many companies are involved in preparing Aloe vera juice and edible gels.
The addition of aloe vera juice in dairy products to increase the nutritive value and to reduce the cost of the product has attracted the attention of scientists in different parts of the world. In general, nowadays preference among the people to assume a high degree of confidence in the wholesomeness and safety of natural foods and natural flavour than those based on chemical or artificial agents. The resultant paneer has been analyzed for various physicochemical characters, microbial quality, sensory evaluation and cost of production.
Materials and Methods
Fresh cow milk was collected from Dairy Cooperative society, Uthapanaikanur, Usilampatti. Fresh aloe vera was purchased from the local market, Madurai. Coagulants – food grade 2 per cent acetic acid purchased from big bazaar Supermarket, Madurai.
Preparation of Aloe vera juice
Freshly harvested, matured Aloe vera leaves were purchased from the local market and washed thoroughly. The outer coat of the aloe vera was peeled off and the jelly-like material was collected from there. It was made sure that the yellow sap was discarded properly from the green part of the leaf. It is washed in running water seven times to reduce the bitterness and smell. Aloe vera gel was then cut into small pieces and macerated in a mixture grinder to make it is as juice. The juice is then filtered and used for further product preparation.
Fresh aloe vera
↓
Peel off the outer coat
Washed in cold water
Removal of yellow sap
Aloe vera jelly
↓ Grinding in a mixer grinder
Filtered Aloe vera juice
↓
Aloe vera juice
Methods of manufacture of Herbal paneer
The experimental trials were carried out with one litre of sample for each. A solution of 2 per cent acetic acid was used to coagulate the sample. The samples were heated to coagulation temperatures of 90°C for 5 minutes. Then the temperature was reduced to 80 0C. The coagulant was added into the preheated mix slowly with gentle and continuous stirring. After complete coagulation, stirring was stopped and contents were left undisturbed at room temperature of 300C for 15 min. Whey was then removed by straining through a muslin cloth. The coagulum obtained was pressed. After pressing remove the coagulated mass and soak in cold water for 30 min. Then it was taken out and the free water on the surface was removed by wrapping paneer blocks on a clean muslin cloth. The method adopted in the preparation of soy paneer is shown in Figure 1
Fig 1 Flow chart for Preparation of Paneer by incorporation of aloe vera juice
Receiving cow milk and Aloe vera juice
↓
Filtration
↓
Heating (900C/ 5 min)
↓
Cooling (800C)
↓addition of Aloe vera juice
Coagulation with 2 % acetic acid solution at 800C)
↓ Draining of whey
Paneer Pressing
↓
Cut into desired size
↓
Immersion of Paneer blocks in chilled water (40C)
↓
Draining of water and wiping the surface
↓
Packaging
↓
Storage at 40C
Table 1 Treatment Details
| Trial | Milk percentage | Percentage of Aloe Vera | Citric acid percentage |
| TC- Control | 100 | 0 | 2 |
| T1 | 97.5 | 2.5 | 2 |
| T2 | 95.0 | 5 | 2 |
| T3 | 92.5 | 7.5 | 2 |
| T4 | 90 | 10 | 2 |
TC Control – 1000 ml milk + 0 ml Aloe vera juice + 20 ml Acetic acid; T1- 975 ml milk + 25 ml Aloe vera juice + 20 ml Acetic acid; T2- 950 ml milk + 50 ml Aloe vera juice + 20 ml Acetic acid; T3- 925 ml milk + 75 ml Aloe vera juice + 20 ml Acetic acid; T4- 900 ml milk + 100 ml Aloe vera juice + 20 ml Acetic acid
The output- yield of paneer samples are measured using an electronic weighing machine as per the procedure of Smita Khodke et al. (2014). The result of the products was expressed in grams. The moisture content by oven method was measured by I.S: 10484, (1983) Specification for paneer. The total solids content of the paneer samples was estimated based on the procedure described in IS: 1479, 1961. The total ash content of the samples was are determined as per the procedure in AOAC, 2000. The pH of the prepared paneer was determined using an electronic digital pH meter (Systronics digital pH meter 335, India). The titratable acidity of paneer samples was measured by using the procedure of the Bureau of Indian Standards (1981). Fat percentage was determined by Gerber’s method as per the procedure as laid down in IS: 1224 ( Part II ) – 1977. The protein content of paneer samples was determined by the micro Kjeldahl method as described in AOAC, 2000. Based on the following calculation the carbohydrate content of the paneer samples were estimated (100 – [%moisture + %fat + %ash + % protein] = the percentage of carbohydrate). The energy value content of the paneer samples was determined as per the procedure Venkataramanujam and Ramanathan, (1994) using bomb calorie meter. The experimental trials were replicated four times and the observations obtained from all replications were analyzed statistically by using a completely randomized design (CRD) as per Panse and Sukhatme (1984).
Result and Discussion
The data with the mean and range of physiochemical parameters were presented in table 2 and figure 2. The analysis of the output yield (g %) data showed a significant difference (P< 0.01) between control and treatments and within the treatments samples. A decreasing trend in values was noticed for output-yield and total solids as the replacement level of aloe vera juice increased due to higher moisture-retaining capacity and low total solids percentage in the aloe vera juice (Sukhvir Kaur et al., 2015). The moisture percentage of paneer samples were ranged from 42.60 to 50.35. There is no significant difference in the percentage of total solids and moisture between control and treatments and within treatments. The total solids (g) percentage of paneer samples were 54.46 ± 0.50, 53.6 ± 0.52, 52.58 ± 0.76 and 52.40 ± 7.79 for control treatments TC, T1, T2, T3, and T4 respectively.
No significant difference was noticed in the pH, titratable acidity and ash (mg) percentage of paneer samples for control and treatments indicating that incorporation of aloe vera juice 2.5, 5, 7.5 and 10 per cent level does not produce any significant change in the
Table 2: HERBAL PANEER- PHYSIOCHEMICAL CHARACTERS
| Parameter | TC | T1 | T2 | T3 | T4 | ||
| Output- Yield (g%) | MEAN ± SE | 12.78 ±0.05 | 12.19 ±0.05 | 11.91 ± 0.14 | 11.59 ±0.12 | 11.45 ± 0.14 | ** P < 0.01 |
| RANGE | a
12.61 – 12.89 |
b
12.10 – 12.39 |
c
11.67 – 12.32 |
d
12.01 – 11.80 |
e
11.04 – 11.83 |
||
| Moisture (%) | MEAN ± SE | 45.25± 0.55 | 45.35 ± 0.39 | 46.43 ± 0.53 | 47.41 ±0.77 | 47.73 ± 1.27 | NS |
| RANGE | 43.92 -47.67 | 43.97 – 46.95 | 44.29 – 48.30 | 44.45 – 50.35 | 42.60 – 52.26 | ||
| Total solids | MEAN ± SE | 55.02 ± 0.42 | 54.46 ± 0.50 | 53.6 ± 0.52 | 52.58 ± 0.76 | 52.40 ± 7.79 | NS |
| RANGE | 53.15 – 55.84 | 52.33 -54.13 | 51.0 – 55.1 | 49.65 -55.54 | 47.94 – 55.67 | ||
| Ash (mg%) | MEAN ± SE | 1.09 ± 0.03 | 1.20 ± 0.07 | 1.23 ± 0.08 | 1.26 ± 0.08 | 1.31 ± 0.13 | NS |
| RANGE | 1.02 – 1.21 | 1.00 – 1.53 | 1.06 – 1.57 | 1.08 – 1.63 | 1.00 – 1.88 | ||
| Titratable Acidity (%LA) | MEAN ± SE | 0.41 ± 0.02 | 0.43 ± 0.02 | 0.45 ± 0.02 | 0.46 ± 0.03 | 0.49 ± 0.02 | NS |
| RANGE | 0.34 – 0.45 | 0.34 – 0.49 | 0.38 – 0.49 | 0.36 – 0.58 | 0.40 – 0.56 | ||
| pH | MEAN ± SE | 5.52 ± 0.08 | 5.27 ± 0.06 | 5.23 ± 0.06 | 5.20 ± 0.07 | 5.18 ± 0.07 | NS |
| RANGE | 4.9 – 5.5 | 5 – 5.4 | 5 – 5.4 | 4.9 – 5.3 | 4.9 – 5.4 | ||
| Fat (%) | MEAN ± SE | 15.18 ± 0.11 | 14.85 ± 0.12 | 14.55 ± 0.14 | 14.23 ± 0.17 | 14.03 ± 0.19 | **
P < 0.01 |
| RANGE | a
14.9 – 15.5 |
b
14.5 – 15.2 |
c
14 – 14.9 |
d
13.6 -14.5 |
e
13.2 – 14.5 |
||
| Protein (g%) | MEAN ± SE | 11.18 ± 0.16 | 11.00 ± 0.17 | 10.95 ± 0.15 | 10.76 ± 0.15 | 10.53 ± 0.16 | NS |
| RANGE | 10.7 – 11.23 | 10.5 – 11.4 | 10.5 – 11.5 | 10.3 – 11.14 | 9.98 – 10.92 | ||
| Carbohydrate (g%) | MEAN ± SE | 27.30 ± 0.49 | 27.22 ± 0.41 | 26.74 ± 0.55 | 26.69 ± 1.33 | 26.56 ± 0.80 | |
| RANGE | 24.99 – 28.46 | 20.71 – 31.22 | 24.47 – 28.63 | 21.22 – 31.43 | 22.8 – 28.77 | ||
| Energy Value (Kcal/g) | MEAN ± SE | 4479.54 ± 161.56
|
4376.17 ± 174.01 | 4226.12 ± 121.58 | 4053.73 ± 123.47 | 3877.83 ± 98.21 | * P< o.o5 |
| RANGE | a
3934.31 -4997.56 |
b
3904.24 – 4983.18 |
c
3897.35 – 4657.48 |
d
3629.18 – 4445.63 |
e
3543.24 – 4154.52 |
above the quality of the paneer samples. Sukhvir Kaur et al. (2015) reported that the ash content of aloe vera juice was relatively high in the gel fraction where it accounted for up to 21.4 % (w/w) of the dry matter. The mineral profile and the composition of aloe vera juice might have also contributed to a steady increase in titratable acidity in treatments as the replacement level increases (Eshwn and He, 2014). The pH values ranged from 4.5 to 5.5 for control and treatments produced a good flavour to the product. The analysis of the data for pH showed a steady decrease in the pH value as the percentage replacement of aloe vera juice increased. Sukhvir Kaur et al (2015) reported that the pH of Aloe vera juice was found to be 4.3 which are lower than that of the pH value of the milk (Sukumar De, 2015) that may be the reason for the steady decrease in the value of the product. The data relating to ash percentage were ranged between 1.00 to 1.88 mg per cent. The result showed an increasing trend in the ash content of paneer samples as the percentage replacement of aloe vera juice increased due to the higher ash content of aloe vera juice (Sukhvir Kaur et al., 2015).
The fat percentage of paneer samples showed a significant difference (P<0.01) between the control and treatments T1, T2, T3, and T4 and the values were 15.18 ± 0.11, 14.85 ± 0.12, 14.85 ± 0.12, 14.23 ± 0.17 and 14.03 ± 0.19 respectively. The maximum fat percentage of 15.5 was observed in control and a minimum of 13.2 per cent was noticed in T4. The protein percentage of paneer samples were ranged from 9.98 to 11.23 g per cent. The statistical analyses of the protein contents of paneer samples were showed no significant difference between control and treatments and within the treatments. The result showed a decreasing trend in fat and protein percentage as the percentage addition of aloe vera juice increases in paneer preparation due to the lower percentage of fat (Eshun and He, 2004) and protein (Desale et al., 2009) in aloe vera juice.
Carbohydrate (g percentage) and energy value (cal/g) of paneer samples showed a reduction in the value as the replacement level of aloe vera juice increased. Sukhvir Kaur et al. (2015) reported that the sugar content of aloe vera juice was 4.12 μg/ml whereas in cow milk 4.7 per cent (Sukumar De, 2015) may be the reason for the reduction in carbohydrate content of the paneer samples as replacement level of aloe vera juice increased. The energy value (cal/g) of paneer samples were ranged from 3543.24 to 4997.56. The statistical analysis of energy value in paneer samples was showed a significant difference between control and treatments and within the treatments due to low content of sugar and fat in aloe vera result in lower in these values. The results were in agreement with the report of Malarkannan et al. (2017) that the energy value of paneer decreases as the percentage replacement of soy milk increased due to the low-fat content of the paneer samples as the replacement level of soy milk increased.
Table 3: HERBAL PANEER MICROBIAL PARAMETERS
| Standard Plate Count (Cfu/g) | MEAN ± SE | 35.83 ± 10.14 X10-6 | 33.67 ± 13.54 X10-6 | 31.67 ± 10.88 X10-6 | 31.17 ±
11.79 X 10-6 |
28.00 ±
8.59 X 10-6 |
NS |
| RANGE | 9 – 69 X10-6 | 02 -80 X10-6 | 5 – 63 X10-6 | 5 – 81 X10-6 | 4 -61 X10-6 | ||
| Coliform count (cfu/g) | MEAN ± SE | 1.83 ± 0.40 | 1.67 ± 0.40 | 1.50 ± 0.22 | 1.33 ± 0.48 | 1.17 ± 0.31 | NS |
| RANGE | 1 – 3 X 10-1 | 1 – 3 X 10-1 | 1 – 2 X 10-1 | 0 – 3 X 10-1 | 0 – 2 X 10-1 | ||
| Yeast and mold count (cfu/ml) | MEAN ± SE | 46.80 x 10 -2 ± 17.45 | 43.60 x 10 -2 ± 14.42 | 39.00 x 10 -2 ± 11.78 | 38.00 x 10 -2 ± 3.86 | 36.83 x 10 -2 ± 4.15 | |
| RANGE | 13 – 112
x 10-2 |
21 – 100
x 10-2 |
24 – 49
x 10-2 |
12 – 70
x 10-2 |
28 – 50
x 10-2 |
NS |
The microbial quality of paneer samples was analyzed for the total bacterial count, Coliform count, and yeast and mould count(CFU/ gm) for control and treatment samples and the results were within the acceptable limit of ISI. The data with the mean and range of microbial parameters were presented in table 3 and figure 3. The total bacterial counts were ranged from 2 × 10-6 to 81 ×10-6. Coliform count (CFU/gm) were 1.83x 10-1±0.40,1.67 x 10-1±0.40, 1.50 x 10-1± 0.22, 1.33x 10-1± 0.48and 1.17 x 10-1± 0.31and for Yeast and mold were 46.80 x 10-2 ± 17.45, 43.60 x 10-2 ± 14.42, 39.00 x 10-2 ± 11.78, 38.00 x 10-2 ± 3.86 and 36.83 x 10-2 ± 4.15 respectively for control and treatments T1, T2,T3 and T4. Analysis of the data revealed no significant difference between control and treatment and between treatments for total bacterial count, yeast and mould count, and Coliform counts of the samples. Analysis of the data indicates that the addition of aloe vera juice at a different level does not produce any significant change in the microbial count of the product. The variation in total bacterial count and yeast and mould count due to the addition of extraneous matter aloe vera juice and the higher moisture retaining capacity of the aloe vera juice even thou provide a favourable medium for the growth microbes but its anti-microbial effect decrease the count of the product as percentage replacement of aloe vera juice increased. The data concerning various types of microbial analysis including standard plate count, Coliform count and yeast and mould count were recorded in table 3 and Fig 2.
The marketing of paneer mainly depends upon the sensory attributes of the product. The sensory qualities such as flavour, body and texture, colour and appearance, and the package of control and treatment paneer were evaluated by a panel of six judges (Table 4 and Figure 4).
Table 4: SENSORY EVALUATION OF HERBAL PANEER
| Parameter | TC | T1 | T2 | T3 | T4 | ||
| Flavour Score | MEAN ± SE | a
41.66 ± 0.30 |
ab
41.10 ± 0.43 |
b
40.45 ± 0.41 |
b
40.37 ± 0.33 |
b
40.19 ± 0.16 |
*P < 0.05 |
| RANGE | 40.66 – 42.4 | 39.8 – 42.14 | 39.4 – 41.54 | 39.4 – 41.3 | 39.72 – 40.72 | ||
| Body and Texture Score | MEAN ± SE | a
31.30 ± 0.20 |
a
31.00 ± 0.13 |
ab
30.38 ± 0.10 |
b
30.58 ± 0.22 |
b
30.72 ± 0.18 |
** P < 0.01 |
| RANGE |
30.5 – 31.8 |
31 – 31.4 |
30.1 – 30.7 |
30.3 – 31.6 |
30.2 – 31.4 |
||
| Colour and Appearance Score | MEAN ± SE | 7.75 ± 0.14 | 7.93 ± 0.16 | 7.92 ± 0.10 | 7.95 ± 0.11 | 8.28 ± 0.09 | NS |
| RANGE | 7.4 – 8.3 | 7.4 – 8.4 | 7.6 – 8.2 | 7.6 – 8.3 | 8.0 -8.6 | ||
| Package Score | MEAN ± SE |
4.75±0.13 |
4.73±0.15 |
4.70±0.13 |
4.67±0.15 |
4.77±0.12 |
NS |
| RANGE |
4.4 – 5.2 |
4.4 – 5.3 |
4.4 – 5.1 |
4.3 – 5.2 |
4.4 – 5.2 |
||
| Over all acceptability score | MEAN ± SE | a
85.60 ±1.23 |
b
84.00 ±0.44 |
ab
84.47 ±0.51 |
bc
83.5 ± 0.40 |
c
83.87 ± 0.91 |
*P < 0.05 |
| RANGE |
82.6 -90 |
82.47 – 85.53 |
82.94 – 85.8 |
81.6 – 84.9 |
82.9 – 84.6 |
The overall acceptability of the product showed a significant difference (P< 0.05) between control and treatments and within treatments but no significant difference was noticed between TC and T2 indicating that the addition of aloe vera juice at a 5 per cent level produces the comparable quality of paneer as that of control. The result of the present investigation was in close agreement with the report of Jeelani Raja et al. (2014) for Soy Paneer Prepared from Soymilk, blends of Soymilk and skimmed milk
Table 5: COST ESTIMATION OF HERBAL PANEER
| Ingredients
|
TC | T1 | T2 | T3 | T4 |
| Milk Qty (L)
Price (Rs) |
1
40 |
0.975
39 |
0.950
38 |
0.925
37 |
0.900
36 |
| Aloe vera juice (ml) Qty
Price (Rs) |
0
0 |
25
0.25 |
50
0.50 |
75
0.75 |
100
1.00 |
| Total Cost (Rs) | 40.00 | 39.25 | 38.50 | 37.75 | 37.00 |
| Decrease in price (Per cent) | 0 | 0.75 | 1.50 | 2.25 | 3.00 |
In the economy of production study (Table 5 and Figure 4), when the replacement level increases the cost of ingredients per litre of paneer sample decreases. The decrease in cost for experimental paneer could be attributed to the lower cost of prepared aloe vera juice as compared to cow milk. When replacement level was 2.5, 5, 7.5 and 10 per cent, the percentage decrease in cost were 0.75, 1.50, 2.25 and 3.00 per cent respectively as compared to control. The decreases in cost for experimental paneer samples could be attributed to the lower cost of aloe vera juice as compared to the cost of cow milk. Gupta et al. (1977), Gandhi et al. (1985) reported that the high protein content and relatively low price of soy flour make it very attractive to many developing countries, such as India, for fortifying purposes in bread and cereal products. This is the reason for the reduction in the cost of the product as the replacement level of Aloe vera increased.
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