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Development of instant paneer type product from groundnut using microwave dehydration
Atreyee Bal1, Om Prakash Chauhan1, Arun Kumar Pandey2
1Defence Food Research Laboratory Siddarthanagar Mysore India.
Food Science & Nutrition
|May 20, 2022
Summary
A novel vegan paneer alternative was developed from groundnuts, offering an instant protein source. Dehydration at 600W maximized rehydration and sensory appeal, creating a promising plant-based food product.
Area of Science:
- Food Science and Technology
- Plant-Based Nutrition
- Food Processing
Background:
- Growing demand for vegan protein alternatives.
- Need for convenient, shelf-stable plant-based products.
- Paneer, a traditional dairy product, lacks vegan options.
Purpose of the Study:
- To develop a groundnut-based dehydrated paneer-type product.
- To evaluate its physicochemical, textural, color, and sensory properties.
- To establish optimal dehydration parameters for a high-quality vegan protein source.
Main Methods:
- Groundnut paneer prepared using a 1:5 groundnut-to-water ratio and 2.0% calcium chloride (CaCl2) solution.
- Paneer cubes dehydrated via vacuum-assisted microwave drying (200-600W, 250 mbar vacuum).
- Evaluation included physicochemical, instrumental color and texture analysis, and sensory assessments.
Main Results:
- Dehydration at 600W yielded minimum bulk density (0.55 g/cc) and maximum rehydration ratio (2.9).
- Samples dried at 600W exhibited significantly higher L* values (p < .05) and softer texture.
- Optimal dehydration resulted in high sensory scores for color, aroma, taste, texture, and overall acceptability post-rehydration.
Conclusions:
- Groundnut-based paneer is a viable vegan protein alternative.
- Vacuum-assisted microwave dehydration at 600W is optimal for product quality.
- The developed product offers excellent rehydration and sensory characteristics for consumers.
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