Evaluation of efficacy of turmeric as a preservative in paneer

A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by weight of expected yield of paneer. Based on changes in sensory score of paneer, the rate of addition of turmeric to milk was selected as 0.4 % by weight of expected yield of paneer. In the next part the effect of addition of turmeric at the rate of 0.4 % by weight of expected yield of paneer before heat treatment of milk and after heat treatment of milk was studied. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 12 days at 7±1 °C. The samples of stored paneer obtained in case of turmeric added before heating of milk scored higher. It was observed that the addition of turmeric before heat treatment of milk markedly reduced taste of raw turmeric in resultant samples of paneer. Therefore, it was decided to try one higher (0.6 %) concentration of turmeric along with 0.4 % in the next part where the effectiveness of turmeric in extending the shelf life of paneer was evaluated. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 12 days on storage at 7±1 °C. The present study entailed to conclude that addition of turmeric in paneer at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score of paneer. Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer extends the shelf life of paneer up to 12 days on storage at 7±1 °C.