Effect of Cinnamomum Verum and Zanthoxylum armatum essential oil incorporated sodium alginate edible coating on the shelf life of Panner
| dc.contributor.author | Pokhrel, Bimala | |
| dc.date.accessioned | 2023-07-11T05:49:28Z | |
| dc.date.available | 2023-07-11T05:49:28Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | The study was carried out with objective to evaluate the effect of Cinnamomum verum and Zanthoxylum armatum essential oil incorporated Na-alginate edible coating on shelf life of paneer. Paneer samples were prepared from cow milk using citric acid (1%) as coagulant and calcium chloride at different concentrations, 0, 0.05, 0.1, 0.15, 0.2 and 0.25% (w/v) of the milk and were evaluated for composition, sensory quality and yield. The best paneer was coated with sodium alginate edible coating incorporated with 2% of Zanthoxylum armatum and Cinnamomum verum essential oils and their mix at different combinations given by the D-optimal mixture design. The control (without coating) and coated paneer samples were packed in LDPE bags (48.7 g/m 2 and 50µm thickness), stored at 7±1ºC and 52% RH, and changes on sensory attributes, chemical composition and microbial load during storage were studied at 4 days interval till 24 days. Results showed that CaCl2 at different concentrations had significant effect (p<0.05) on composition, sensory quality and yield of the paneer but not on FFA. 0.1% CaCl2 added paneer was significantly different (p<0.05) than other samples and selected as best for further coating. Storage time and edible coatings had significant effect (p<0.05) on the sensory, physicochemical (acidity, FFA, tyrosine release) and microbiological characteristics of paneer. The overall sensory scores of uncoated and single essential oil coated samples were below 6 on the 8 th days and 16 th days respectively whereas Zanthoxylum armatum and Cinnamomum verum essential oil (1.75+0.25) % coated sample remained 7 till 24 days of storage. Among all the treated samples, Zanthoxylum armatum and Cinnamomum verum essential oil mix combination (1.75+0.25) at 2% of sodium alginate coated sample was significantly different (p<0.05) in chemical characteristis (moisture content, FFA, acidity, tyrosine released) and microbial characteristics (TPC and yeast mold count). | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.14540/18530 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Department of Food Technology | en_US |
| dc.subject | Zanthoxylum armatum | en_US |
| dc.subject | Cinnamomum verum | en_US |
| dc.title | Effect of Cinnamomum Verum and Zanthoxylum armatum essential oil incorporated sodium alginate edible coating on the shelf life of Panner | en_US |
| dc.type | Thesis | en_US |
| local.academic.level | Masters | en_US |
| local.institute.title | Central Department of Food Technology | en_US |