A study on the effect of different "hurdles" on the rheological propertiesof fried paneer by response surface methodology

Authors
Citation
Kj. Rao et Gr. Patil, A study on the effect of different "hurdles" on the rheological propertiesof fried paneer by response surface methodology, J FD SCI M, 38(3), 2001, pp. 207-212
Citations number
19
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
207 - 212
Database
ISI
SICI code
0022-1155(200105/06)38:3<207:ASOTEO>2.0.ZU;2-J
Abstract
The effect of different 'hurdles' viz., water activity (a(w)), pH and heat treatment (F) on the rheological properties viz., hardness and chewiness of fried paneer immediately after processing as well as during storage was st udied by response surface methodology (Hoke's design). The different levels studied were : a(w) 0.90, 0.94, 0.98; pH 4.7, 5.3, 5.9; F-value 0.2, 0.5, 0.8 and potassium sorbate 0.0, 0.05, 0.10%. These parameters profoundly inf luenced the hardness and chewiness during processing as well as during stor age. The data were fitted to second order polynomial regression equation. C onstants for the best fit polynomial equation for the change in rheological characteristics, linear-linear form in case of effect of processing and In -linear form in case of storage changes in chewiness have been given. Using these equations, the changes in hardness and chewiness as a function of th e above parameters have been predicted and displayed in the form of respons e surfaces. Decrease in a(w) and pH increased hardness and chewiness, where as heat treatment decreased them. Based on the predicted response surfaces, the minimal changes occurred in hardness at the following values : a(w) 0. 90-0.93 at pH 5.1-5.9; a(w) 0.918-0.948 at F-value 0.37-0.79. Minimal chang es in chewiness occurred at a(w) 0.90-0.97 at pH 4.7-5.3; a(w) 0.900-0.945 at F-value 0.20-0.35. Synergistic effect of these parameters was also obser ved. These observations will be of significance in canning of paneer and pa neer-based products.