Abstract
Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7 ± 1 °C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7 ± 1 °C.
Similar content being viewed by others
References
Agaoglu S, Dostbil N, Alemdar S (2007) Antimicrobial Activity of some spices used in the meat industry. Bull Vet Inst Pulawy 51:53–57
Ahmed S, Stoll G (1996) Biopesticides. In: Bunders J, Haverkort B, Hiemstra W (eds) Biotechnology; Building on Farmers’ Knowledge. Macmillan Education Ltd, London, pp 52–79
Almeida DRF, Regitano AB (2000) Antioxidant level of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation. Ciencia e Technologia de Alimentos, 20 (2), Campinas May/August, http://www.scielo.br
Anon (1972) Determination of fat in cheese, evaporated and condensed milks by Gerber method in “Manual in Dairy Chemistry”. Eighth Dairy Teachers workshop (ICAR sub-committee on dairy education), NDRI, Bangalore, p: 64
Arora VK, Gupta SK (1980) Effect of low temperature storage on paneer. Indian J Dairy Sci 33:374
Arora DS, Kaur J (1999) Antimicrobial activity of spices. Int J Antimicrob Agents 12:257–262
Aureli P, Consrantini A, Zolea S (1992) Antimicrobial activity of some essential oils against Listeria monocytogenes. J Fd Prot 55:344
Bhattacharya DC, Mathur ON, Srinivasan MR, Samlik O (1971) Studies on the method of production and shelf life of paneer (cooking type of acid coagulated cottage cheese). J Fd Sci Technol 8:117–120
BIS (1981) Hand book of Food Analysis. S P: 18 (Part XI - 1981). Dairy Products. Bureau of Indian Standards, New Delhi
BIS (1983) IS: 10484-Specification for paneer. Bureau of Indian Standards, New Delhi, pp 1–11
Choudhary PL, Sandey KK (2009) Sensory characteristics of whey based mango herbal (cardamom) beverage. Indian Dairyman 62(1):20–24
De S (1983) Indian Dairy Products. In “Outlines of Dairy Technology”. 1st ed. Oxford university press, Delhi, pp 382–466
Dhole PT, Deokar DK, Pawar RD, Patil SJ (2009) Chemical quality of paneer sold in Ahmennagar city (Maharashtra). XXXVII Dairy industry conference. Goa, Feb 7–9
Frank JF, Hankin L, Koburger JA, Marth EH (1985) Tests for microorganisms (Chapter-9). In: Richardson GH (ed) Standard method for examination of dairy products, 15th edn. America Public Health Association, Washington, D. C., pp 189–201
Gokhale AJ, Pandya AJ (2009) Enhancement of shelf life of paneer by adopting hurdle technology. XXXVII Dairy industry conference, Goa, Feb 7–9. pp: 112–113
Hartman PA, Lagrange WS (1985) Coliform bacteria (Chapter-8). In: Richardson GH (ed) Standard Method for examination of dairy products, 15th edn. American. Public Health Association, Washington, D. C., pp 173–187
Horwitz W (1980) Dairy products (Chapter-15). In Official Methods of Analysis. 13th Ed. Assoc. Offic. Anal. Chem. P.O. Box 540, Benjamin Franklin Station, Washington D. C. pp 186–219
Kosikowaski F (1970) Analysis. In “Cheese and Fermented Milk Products” (Chapter 21). Ed wards Bros. Inc. Ann Arbor, Michigan, pp 337–375
Kumar P, Bector BS (1991) Enhancement of shelf life of paneer with food additives. Indian J Dairy Sci 44:577–584
Messer JW, Behney HM, Leudecke LO (1985) Chapter 6: Microbiological count method. In: Richardson GH (ed) Standard methods for examination of dairy products, 15th edn. American Public Health Association, Washington, D.C, pp 133–150
Pal MA, Yadav PL (1991) Effect of blending buffalo and cow milk on the physico – chemical and sensory quality of paneer. Indian J Dairy Sci 44:327–332
Ratiba BA El-Tantawy, Wedad AM, Mohamed O El-Demerdash, Abd El-Baky, HM Abd El-Aziz (2006) Effect of cardamom, thyme and clove powder on the composition and quality of white cheese made from goat’s milk. Assiut J Agril Sci 37:139–157
Sachdeva S, Singh S (1990a) Shelf life of paneer as affected by antimicrobial agents. Part I. Effect on sensory characteristics. Indian J. Dairy Sci 43:60–63
Sachdeva S, Singh S (1990b) Shelf life of paneer as affected by antimicrobial agents. Part II. Effect on microbiological characteristics. Indian J. Dairy Sci 43:64–66
Sachdeva S, Singh S (1990c) Shelf life of paneer as affected by antimicrobial agents Part III effect on chemical characteristics. Indian J Dairy Sci 43:67–70
Sen DC, Rajorhia GS (1996) Efficiency of cardamom as natural preservative for sandesh. Indian J Dairy Sci 49:433–440
Sharma K, Verma BB (2006) Herbs and spices: A potential tool for preservation of dairy products. Indian Fd Ind 25:36–38
Shelef LA (1984) Antimicrobial effects of spices. J Fd Safety 6:29–44
Singh L, Murali HS, Sankaran R (1991) Extension of shelf life of paneer by sorbic acid and irradiation. J Fd Sci Technol 28:386–388
Souza EL, Stamford TLM, Lima EO, Trajano VN, Filho MB (2005) Antimicrobial effectiveness of spices: An approach for use in food conservation systems. Int J Brazilian Archives Bio Technol 48:549–558
Srinivasan K (2005) Spices as influencers of body metabolism: an overview of three decades of research. Fd Res Int 38:77–86
Steel RGD, Torrie JH (1980) Principles and procedures of statistics-A biometrical approach, 2nd edn. MCGraw Hill Kogokusha Ltd, Tokyo, pp 229–235
Thomas WR, Harper WJ, Gould IA (1954) Free fatty acids content of fresh milk related to portion of milk drawn. J Dairy Sci 33:717
Vaishnavi C, Singh S, Grover R, Singh K (2001) Bacteriological study of Indian cheese (paneer) sold in Chandigarh. Indian J Med Microbiology 19:224–226
Venkateswarlu U, Reddy KY, Kumar S (2003) Preparation of filled milk paneer by incorporating coconut milk. Indian J Dairy Sci 56:352–358
Yellamanda S, Reddy K, Devi LN (2006) A study on pickling of low fat paneer. Indian J Dairy Sci 59:125–127
Zhi-He L, Nakano H (1996) Antimicrobial activity of spice extracts against food related bacteria. J Fac Appl Biol Sci 35:181–190
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Eresam, E.K.K., Pinto, S. & Aparnathi, K.D. Concise and informative title: evaluation of selected spices in extending shelf life of paneer. J Food Sci Technol 52, 2043–2052 (2015). https://doi.org/10.1007/s13197-013-1226-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-013-1226-1