Author(s):

TA Maske, BC Andhare, VS Dhumal and SP Shinde

Abstract: Paneer was prepared from toned milk and different levels of sago powder added on the weight basis of milk. The investigation was undertaken to explore the possibilities of utilizing sago powder in paneer manufacture to improve the health benefits of product and use also as a fast food over the year. The temperature level for addition of sago powder was optimized by conducting sensory test for three levels of temperature i.e. at room temperature, at 72⁰ C and 87⁰ C on the basis of sensory test recorded for test/ mouth feel only by semi expert panel of judges. In all treatments, the maximum score for test/ mouth feel was recorded at 72⁰ C temperature level which is optimized for preparation of sago paneer. It was observed that the overall acceptability score for sensory was 8.63, 7.88, 7.13 and 6.38 respectively for T₁, T₂, T₃ and T₄. As the level of sago powder increased, the overall acceptability score was decreased. The highest score for overall acceptability was found 8.63 (like very much) in T₁ and lowest score was found 6.38 (like slightly) in T₄ treatment.

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