Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk

Abstract

This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the paneer at different levels (0.2 and 0.3%). In addition to paneer, the antioxidant potential of spices was also investigated. The results concerning total plate counts (TPC) or yeast and molds (Y & M) (log10 CFU/g) of all treatments were substantially (p < 0.05) increased during storage. Generally, all freshly prepared spicy paneer and control had higher sensory scores for all the sensory characteristics which declined during subsequent storage. All the paneer samples having 0.3% spices showed very slight variations (nonsignificant) in sensory score of all the attributes of their relative samples containing 0.2% spice. The incorporation of spices into the paneer matrix also showed promising results concerning all the above-mentioned attributes revealing antioxidant potential. There was significant (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) showed the lowest total phenol (TP), total flavonoids (TF), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and total antioxidant capacity (TAC) values compared to all the spicy paneer (treatments). The freshly prepared control paneer (P0) showed the lowest antioxidant potential compared to all the spicy paneer (treatments). The maximum antioxidant potential was observed in the paneer having 0.3% clove (P6). All the spicy paneer showed increasing trend of all the attributes, showing antioxidant potential up to 6 days of storage, but afterwards, the activities were slightly decreased. It may be concluded that spicy paneer would be considered as a functional dairy product with enhanced sensory and antioxidant properties, and shelf stability.

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

“…These microorganisms can be expected in the concentrated milk which was prepared for dipping of paneer balls. It has already been investigated that bacterial as well as mold growth increased in paneer during storage (Qureshi et al., 2019 , 2023 ). As milk provides an excellent medium for the growth of microorganisms due to the availability of plenty of nutrients and moisture contents, therefore the counts of microbes drastically increased during storage of such dairy‐based products.…”

“…These microorganisms can be expected in the concentrated milk which was prepared for dipping of paneer balls. It has already been investigated that bacterial as well as mold growth increased in paneer during storage (Qureshi et al, 2019(Qureshi et al, , 2023. As milk provides an F I G U R E 1 Total plate counts (TPC, means ± SD) (blue bars) and yeast and molds (Y & M, means ± SD) (red line) of Rasmalai during storage (0-12 days, 5°C) using different preservatives (R 0 = Control (Rasmalai) treatment (without addition of any preservative); R 1 = Rasmalai prepared using 500 ppm potassium sorbate; R 2 = Rasmalai prepared by using 1000 ppm potassium sorbate; R 3 = Rasmalai prepared by using 500 ppm calcium propionate; R 4 = Rasmalai prepared by using 1000 ppm calcium propionate; R 5 = Rasmalai prepared using combination of both potassium sorbate and calcium propionate in equal quantity, i.e., 500 ppm each).…”

Study of Continuous Ohmic Heating on Quality Attributes of Paneer and Its Shelf Life

“…have been reported as to affect the microbiological quality of paneer. Moreover, the APC and Y& M count has been reported top increase during the storage as an inherent character of the paneer, whereas, the coliform count, considered as a post processing contamination should be absent in samples prepared under utmost hygienic conditions and low storage temperature [21,23,24].…”

Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey

“…People in Pakistan do not have a tradition to consume paneer either alone or with bread. In our previous study, traditional spices were incorporated into buffalo milk paneer matrix so as to increase its consumption (Qureshi et al ., 2023). Concerning goat's milk, some people avoid it due to its distinct flavor owing to the presence of more free amino acids and higher amounts of short-chain fatty acids (Ulusoy, 2015).…”