Int.J.Curr.Microbiol.App.

Sci (2021) 10(01): xx-xx

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 10 Number 01 (2021)
Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2021.1001.xx

Studies on Sensory Evaluation and Proximate Analysis of Camel and Goat

Milk Paneer Incorporation of Cardamom and Black Paper

Ashok Prajapat1*, Basant Bais2, Devendra Kumar3, Y.P. Gadekar4,

Rohit Meena5 and Lokesh Tak2

1
Department of Livestock Products Technology, IIVER, Rohtak, Haryana
2
Department of Livestock Products Technology, CVAS, RAJUVAS, Bikaner, Rajasthan
3
Division of Livestock Products Technoogy, ICAR-IVRI, Izatnagar, Bareilly, UP
4
National Research Centre on Meat, Hyderabad
5
Department of Livestock Products Technology, Apollo College of Veterinary Medicine Agra
Road, Jamdoli, Jaipur, Rajasthan, India
*Corresponding author

ABSTRACT

In present study the paneer is obtained by camel and goat milk (70:30) used
for ready to cook milk product by incorporating spices. The sensory
Keywords evaluation of spices incorporated camel and goat milk paneer was
Camel milk, Goat performed by using 8-point hedonic scale by a group of panellists to know
milk, Paneer, the sensory characteristics such as appearance and colour, flavour, body
Spices, Black and texture and overall acceptability. 0.6% cardamom incorporated camel
pepper, Cardamom
and goat milk paneer (T2) had obtained maximum overall acceptability 7.27
Article Info ± 0.009. Proximate study concluded that the overall proximate composition
Accepted:
of paneer showed a wide variation in value of Moisture content, Crude
xx December 2020 Protein (CP), Ether Extract (EE), Crude Fibre (CF) and Total ash for
Available Online: control and all treatment samples. From the study it was concluded that
xx January 2021
spices incorporated camel and goat milk paneer could be products as of
developed products (T0, T1, T2 and T3) and the same could be used for its
shelf life study during refrigerated storage.

Introduction in the diets of children in populations with

very low fat intakes and limited access to
Milk and milk products are nutrient-dense other animal source foods. Milk contains
foods and their consumption can add diversity approximately 3.5% protein of high quality
to diets. Animal milk play an important role and still considered the nutritionally best

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valued food proteins due to their content of a variety of foods (Ismail et al. 2006).
essential amino acids and a high digestibility Cardamom has well-established medicinal
(Devi, 2018). and culinary values and is used in a wide
range of sweets and confectionery
Camel milk is known in Asia and Africa for (Parthasarathy and Prasath 2012). Pepper is
5000 years for its benefits to human health. valued for its pungency contributed by the
Therefore, it is not only consumed as food, alkaloid piperine and flavour contributed by
but also as remedy. Camel milk is the closest the volatile oil. The chemical structure of
to human mother milk. It is different from pepper is presented, together with quality
other milks, however, having low sugar, issues and techniques used in industrial
cholesterol and high minerals (sodium, processing. The functional properties of black
potassium, iron, copper, zinc and magnesium pepper and its applications in medicine and in
and vitamin C). Fresh and fermented camel food are well known (Ravindran and
milk is having antibacterial, therapeutic Kallupurackal 2012).
properties and important nutritional and
functional source (Wernery, 2006). The shelf life of the paneer at 6 ± 1 ° C was 8
days, which with vacuum packaging could be
The impressive health benefits of goat milk extended to 38 days. In order to increase the
and the recent research into its positive effects shelf life of the paneer, various workers have
on the human body have made it an especially recommended the use of additives,
popular choice. People with intolerance to modification of the paneer manufacturing
lactose digest goat milk far better than cow process, surface treatment and use of various
milk because of its higher levels of beneficial packaging materials (Sachdeva et al. 1991).
fatty acids (twice that of cow milk). Goat milk
is usually transformed into cheese, butter, ice Effects of different coagulants on the physico-
cream and yogurt. chemical and sensory quality of cow and
buffalo milk paneer and their chemical quality
Paneer contains about 40 per cent total solids, as average solid content of 47.54, 47.89,
17.5 per cent proteins, 25 per cent fat, 2 per 45.61, 47.28 per cent, fat content of 25.23,
cent carbohydrates and 1.5 per cent minerals, 25.52, 23.86, 24.55 per cent, protein content
which is one of the major sources of animal of 17.08, 17.04, 17.04, 16.95 per cent, ash
protein for vegetarian people (Sachdeva, content of 1.98, 1.92, 1.94, 1.81 per cent.
1998). Paneer is an ideal food for expectant Titratable acidity of 0.65, 0.67, 0.71, 0.75%
mothers, infants, growing children, for T1, T2, T3 and T4 treatments, i.e. citric
adolescents and adults because of its high acid (T1), lactic acid (T2), tartaric acid (T3)
nutritional value. Paneer is also advised by and lemon juice (T4), respectively. (Karande,
clinicians for patients with diabetic and 2011).
coronary heart disease (Chopra and Mamtani
1995). Materials and Methods

Spices added to food preparations worldwide The control and sample of different treatment
for their taste and flavour are being paneer or the spices incorporated camel and
recognized for their medicinal, antioxidant, goat milk paneer prepared as per the
antimicrobial and food stabilizing properties. formulations were subjected to sensory
Considerable research has been carried on the evaluation on 8 point hedonic scale by a panel
assessment of the antioxidant activity of many of eight semi-trained members from academic
herbs, spices and their extracts when added to staff and students of the department for
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various sensory attributes viz., appearance & Flow diagram for preparation of spices
colour, flavour, body & texture and overall incorporated camel and goat milk paneer
acceptability using 8 point descriptive scale
(Keeton, 1983), where ‘8’ denotes ‘Excellent’ Milk
and ‘1’denotes ‘extremely poor’. Camel and (Camel milk 70% and Goat milk 30%)
goat milk paneer samples were presented in ↓
plastic plates. All samples were marked with Filtration
digital code, and the order of presentation of ↓
o
samples was randomized for each panelist. Heating to 90 C for 10 minutes
↓
Proximate analysis of camel and goat milk Cooling to 70oC
paneer with or without incorporation of spices ↓
was done according to method described by Addition of coagulant – Citric acid @ 2 % at
A.O.A.C. (2000) (Official methods of 70oC
analysis), including estimation of Moisture ↓
content, Crude Protein (CP), Ether Extract Cooling (Room temperature)
(EE), Crude Fibre (CF) and Total ash. ↓
Holding for 10 minutes
Formation and accessibility of paneer with ↓
Incorporation of spices Filtration (Muslin cloth)
↓
Formation of paneer was done by using 70% Drainage of whey
camel milk and 30% goat milk with ↓
incorporation of spices. The milk used for Milk coagulum
preparation of paneer was subjected to ↓
heating 90°C for 10 minutes. The milk was Proper mixing of spices in to coagulum
subsequent cooled to 70°C. Citric acid was ↓
added at the rate of 2% by weight of milk in Lining of muslin cloth into block and addition
form of 2% solution. The solution was added of paneer into block
with continuous agitation until the ↓
coagulation was complete. The curd or milk Pressing (Piling and repiling)
coagulum was allowed to settle for 10 ↓
minutes. Whey was drained through a muslin Removal of paneer from block
cloth by gentle squeezing with hand and ↓
coagulum was collected and spices were Cutting of paneer into required size
added as per treatment. Each sample of ↓
coagulum was then filled in a round shaped Chilling (4oC)
per sterilized stainless steel hoop lined with ↓
clean muslin cloth. The coagulum was Removal of paneer cubes from chilling water
pressed for 20 minutes and cut in to required ↓
size followed by immersing in chilled water Allow to drain water
(4°C) for 1-2 hours. The samples were ↓
removed from chilled water and blocks on Packaging
wooden planks for allowing the water to drain ↓
off for 15 minutes and developed paneer is Refrigerated storage (4 ± 1oC)
stored at refrigeration followed by packaging.

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Product development The average score for flavour of control

camel and goat milk paneer (T0) was found to
On the of sensory quality of various levels of be 6.88 ± 0.063 and for spices incorporated
black pepper, cardamom and black pepper + camel and goat milk paneer i.e. for T1, T2 and
cardamom incorporated camel and goat milk T3 it was found to be 6.98 ± 0.048, 7.00 ±
paneer it was concluded that the inclusion of 0.091 and 6.85 ± 0.087 respectively. Thus it
0.6% black pepper, 0.6% cardamom and 0.3% may be concluded that T2 (0.6% cardamom
black pepper + 0.3% cardamom would be incorporated camel and goat milk paneer)
most suitable for preparation or formation of scored maximum point 7.00 ± 0.091 for
treatment paneer under study. T0 – camel and flavour by the panellist.
goat milk paneer without inclusion of any
spices; T1 – camel and goat milk paneer with The average score for body and texture of
inclusion of black pepper (0.6%); T2 – camel control camel and goat milk paneer (T0) was
and goat milk paneer with inclusion of found to be 7.08 ± 0.063 spices incorporated
cardamom (0.6 %); T3 – camel and goat milk camel and goat milk paneer i.e. for T1, T2 and
paneer with inclusion of black pepper + T3 it was found to be 6.83 ± 0.111, 7.03 ±
cardamom (0.3+0.3%). 0.085 and 7.03 ± 0.075 respectively. Thus it
may be concluded that T0 (without
Results and Discussion incorporated camel and goat milk paneer)
scored maximum point 7.08 ± 0.063 for body
Sensory evaluation of spices incorporated and texture by the panellist whereas black
camel and goat milk paneer pepper incorporated camel and goat milk
paneer (T1) obtained minimum point 6.83 ±
The sensory evaluation of spices incorporated 0.111 for body and texture.
camel and goat milk paneer was performed by
using 8-point hedonic scale to know the The average point for appearance and colour
sensory characteristics such as appearance of control camel and goat milk paneer (T0)
and colour, flavour, body and texture and was found to be 7.08 ± 0.085 and spices
overall acceptability. Eight semi- trained incorporated camel and goat milk paneer i.e.
panelists consisting of academic staff and for T1, T2 and T3 it was found to be 7.05 ±
students were included in sensory evaluation. 0.096, 7.14 ± 0.014 and 7.13 ± 0.125
Control camel and goat milk paneer and all respectively. Thus it may be concluded that
the preparations of spices incorporated camel T2 (0.6% cardamom incorporated camel and
and goat milk were presented in plastic plates goat milk paneer) scored maximum point 7.14
under fluorescent light. ± 0.014 for appearance and colour by the
panelists.
All samples were marked with digital code
and the order of presentation of samples was On the basis of data presented in Table 1 the
randomized for each panelist. cardamom incorporated camel and goat milk
paneer (T2) had obtained maximum overall
The average values for all the attributes like acceptability 7.27 ± 0.009. Whereas control
appearance and colour, flavour, body and and spices incorporated camel and goat milk
texture and overall acceptability for different paneer (T1) and (T3) it was found to be 6.82 ±
camel and goat milk paneer varies from 6.75 0.11, 6.75 ± 0.064 and 6.95 ± 0.08
± 0.064 to 7.27 ± 0.009. respectively.

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Proximate analysis of spices incorporated whereas the value of 0 ± 0, 0.04 ± 0.001, 0.06
camel and goat milk paneer ± 0.001 and 0.05 ± 0.001% were observed for
the mean crude fibre percentage of sample T0,
The mean moisture content percentage in T1, T2 and T3 respectively. The mean
spices incorporated camel and goat milk carbohydrate percentage of sample T0, T1, T2
paneer for control it was observed to be 56.25 and T3 were found 2.65 ± 0.027, 2.67 ± 0.021,
± 0.19 whereas in black pepper incorporated 2.71 ± 0.046 and 2.71 ± 0.018% respectively.
camel and goat milk paneer (T1), cardamom The mean total ash percentage of sample T0,
incorporated camel and goat milk paneer (T2) T1, T2 and T3 were found 0.96 ± 0.059, 0.92 ±
and in mixed (black pepper and cardamom) 0.023, 0.89 ± 0.035 and 0.91 ± 0.064
incorporated camel and goat milk paneer (T3) respectively.
were found to be 56.23 ± 0.118, 56.08 ± 0.095
and 56.1 ± 0.122 respectively. Moisture The literature on chemical composition of
content in sample T0 (56.25 ± 0.19) was found paneer indicates that the moisture, fat, protein,
to be higher than sample T1, T2 and T3. lactose and ash content of paneer vary from
47.68 to 59.70, 22.90 to 27.00, 16.81 to 33.27,
The mean ether extract percentage of sample 2.07 to 2.61 and 1.30 to 2.18 % respectively
T0, T1, T2 and T3 were observed 21.19 ± 0.03, (Bhattacharya et al. 1971, Pal and Yadav
21.23 ± 0.062, 21.26 ± 0.059 and 21.29 ± 1991, Singh et al. 1991, Goel, 2000, Desale et
0.062 respectively. The mean crude protein al. 2009, Dhole et al. 2009). Therefore, in the
percentage of sample T0, T1, T2 and T3 were present study data obtained for chemical
observed 19.2 ± 0.041, 19.1 ± 0.158, 19.08 ± composition of paneer are well within those
0.103 and 19.03 ± 0.125 % respectively reported in the literature.

Table.1 Sensory evaluation of spices incorporated camel and goat milk paneer

Treatment T0 T1 T2 T3
Flavour 6.88 ± 0.063 6.98 ± 0.048 7.00 ± 0.091 6.85 ± 0.087
Body and Texture 7.08 ± 0.063 6.83 ± 0.111 7.03 ± 0.085 7.03 ± 0.075
Appearance and Colour 7.08 ± 0.085 7.05 ± 0.096 7.14 ± 0.014 7.13 ± 0.125
Overall acceptability 6.82 ± 0.110 6.75 ± 0.064 7.27 ± 0.009 6.95 ± 0.080
T0 – camel and goat milk paneer without any spices, T 1 – camel and goat milk paneer with black pepper (0.6%), T 2 –
camel and goat milk paneer with cardamom (0.6 %), T 3 – camel and goat milk paneer with black pepper +
cardamom (0.3 + 0.3%)

Table.2 Proximate analysis (mean ± SE) of spices incorporated camel and goat milk paneer

Constituent (%) T0 T1 T2 T3
Moisture 56.25 ± 0.19 56.23 ± 0.118 56.08 ± 0.095 56.1 ± 0.122
Ether extract 21.19 ± 0.03 21.23 ± 0.062 21.26 ± 0.059 21.29 ± 0.062
Crude Protein 19.2 ± 0.041 19.1 ± 0.158 19.08 ± 0.103 19.03 ± 0.125
Carbohydrate 2.65 ± 0.027 2.67 ± 0.021 2.71 ± 0.046 2.71 ± 0.018
Total ash 0.96 ± 0.059 0.92 ± 0.023 0.89 ± 0.035 0.91 ± 0.064
Crude Fibre 0.0 0.04 ± 0.001 0.06 ± 0.001 0.05 ± 0.001
T0 – camel and goat milk paneer without any spices, T 1 – camel and goat milk paneer with black pepper (0.6%), T2 –
camel and goat milk paneer with cardamom (0.6 %), T 3 – camel and goat milk paneer with black pepper +
cardamom (0.3 + 0.3 %)

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From the present study it may be concluded paneer sold in Ahmennagar city
that the inclusion of spices enhanced the (Maharashtra). XXXVII Dairy
sensory quality like flavour, color/appearance industry conference. Goa, Feb 7-9.
and overall acceptability of camel and goat Goel, B.K. (2000). Reduction in the level of
milk paneer and spices like black pepper and air borne contamination by the use of
cardamom may be used to incorporate in air washing and UV rays and its effect
camel and goat milk paneer with very good on shelf life of paneer. Ph.D. Thesis
acceptability. For proximate study it may be submitted to Gujarat Agricultural
concluded that the overall proximate University, Anand Campus, Anand,
composition of Paneer showed a wide Gujarat.
difference in value of Moisture content, Crude Ismail, A.M., S. Harby, Aida. S. Salem.
Protein (CP), Ether Extract (EE), Crude Fibre (2006). Production of flavored labneh
(CF) and Total ash for control and all with extended shelf life. Egyptian J.
treatment sample. Incorporation of functional diary sci., 34:59-68.
ingredients like black pepper and cardamom Karande, A.A. (2011). Studies on Effect of
will beneficial to health conscious consumers. different coagulants on physico-
It also results in development of new varieties chemical and sensory quality of
of paneer which further will increase paneer paneer prepared from milk of cow and
market. buffalo. M.Sc (Agri.) thesis submitted
to Dr.BSKKV, Dapoli (M. S.)
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How to cite this article:

Ashok Prajapat, Basant Bais, Devendra Kumar, Y.P. Gadekar, Rohit Meena and Lokesh Tak.
2021. Studies on Sensory Evaluation and Proximate Analysis of Camel and Goat Milk Paneer
Incorporation of Cardamom and Black Paper. Int.J.Curr.Microbiol.App.Sci. 10(01): xx-xx.
doi: https://doi.org/10.20546/ijcmas.2021.1001.xx