Textural profile analysis of paneer dried with low pressure superheated steam

Paneer is highly perishable at ambient conditions and its shelf-life is very low. At high temperature, it develops a sour smell, and bitter taste. Drying can be one of the methods to increase shelf-life. Drying experiments were conducted at 62, 72 and 82°C and 10, 14 and 18 kPa absolute pressures with superheated steam. The product quality was judged by instrumental texture profile. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure. Springiness and cohesiveness, however, decreased with increase in temperature and pressure. Textural properties of fresh and rehydrated paneer indicated large variation on hardness, adhesiveness and resilience whereas springiness, cohesiveness and chewiness had marginal variation as compared to fresh paneer.