Development and Quality Evaluation of Paneer Thokku Prepared Using Oil, Vinegar and Lemon Juice
Abstract
The present study was undertaken to develop paneer thokku using oil-, vinegar- and lemon juice-based formulations and to evaluate their physicochemical, microbiological and sensory characteristics. Three formulations were evaluated: oil-based paneer thokku (C), vinegar-based paneer thokku (T1) and lemon juice-based paneer thokku (T2). Significant differences (P<0.05) were observed among the formulations for physicochemical, microbiological and sensory characteristics. Vinegar-based paneer thokku (T1) recorded the lowest pH (4.42), highest titratable acidity (0.89%) and lowest total plate count (1.21 log₁₀ cfu/g), whereas oil-based paneer thokku (C) recorded the highest product yield (120.85%). T1 also exhibited the lowest moisture content (45.82%). Coliforms and yeasts and moulds were not detected in any of the formulations. Lemon juice-based paneer thokku (T2) recorded the highest sensory scores for appearance and colour (8.08), flavour (8.56), juiciness (8.02), texture (8.06), saltiness (8.01) and overall acceptability (8.12). Among the formulations evaluated, lemon juice-based paneer thokku (T2) was the most preferred based on overall sensory acceptability and showed potential for further product development.
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Introduction
Paneer is an important indigenous Indian dairy product prepared by acid-heat coagulation of milk, followed by separation and pressing of the coagulum. It is a fresh, non-ripened and non-melting dairy product characterized by a firm and cohesive body and valued for its protein, fat and mineral contents. The quality characteristics of paneer are influenced by several processing factors, including milk composition, type and concentration of coagulant, coagulation temperature, pressing conditions and other processing parameters (Alam et al., 2024; Ahmed and Bajwa, 2019). Because of its relatively high moisture and nutrient content, paneer is susceptible to microbial deterioration and has a comparatively short shelf life under conventional storage conditions. Several approaches, including thermal processing, packaging, low-temperature storage and incorporation of antimicrobial or preservative agents, have been investigated to improve its storage stability (Goyal and Goyal, 2016). The incorporation of spices has also been reported to contribute to the storage stability of paneer, with individual spices exhibiting varying degrees of antimicrobial and preservative effects (Eresam et al., 2015).
Pickling is a traditional preservation technique in which multiple preservation factors, including acidity, salt, oil, heat treatment and spices, act together to improve product stability. Earlier studies have demonstrated the feasibility of pickling for the preservation of paneer. Rani et al. (2014) reported the application of brine and spice-vinegar pickling for maintaining acceptable microbiological quality of paneer products during storage. Similarly, Shukla and Vaid (2004) reported the storage stability of oil-based paneer pickle, although progressive changes in chemical characteristics were observed during storage.
Organic acids are important components of acidified foods because they reduce product pH and can inhibit the growth of microorganisms. Acetic acid and citric acid are widely used as food acidulants and antimicrobial agents, with their effectiveness being influenced by acid concentration, pH and food-matrix characteristics (Ben Braiek and Smaoui, 2021). Vinegar, which contains acetic acid, and lemon juice, which naturally contains citric acid, can therefore contribute to both the technological and sensory characteristics of traditional food products. Anna Anandh and Sobana (2021) developed a traditional-style ready-to-eat paneer pickle using vegetable oil, vinegar and lemon juice and reported lower pH and higher titratable acidity in the vinegar-based product, whereas the lemon juice-based product received higher sensory scores. These findings indicate the potential of different acidulant systems for developing acceptable value-added paneer products.
Paneer thokku is a traditional-style preparation in which paneer is combined with oil, spices and condiments to obtain a thick and flavourful product. However, limited information is available regarding the influence of different acidulant systems, particularly vinegar and lemon juice, on the physicochemical, microbiological and sensory characteristics of paneer thokku. Therefore, the present study was undertaken to develop paneer thokku using oil-, vinegar- and lemon juice-based formulations and to evaluate their physicochemical, microbiological and sensory characteristics.
Conclusion
Paneer thokku was successfully developed using oil-, vinegar- and lemon juice-based formulations. Vinegar-based paneer thokku exhibited the greatest acidification, as indicated by the lowest pH and highest titratable acidity, while oil-based paneer thokku recorded the highest product yield. Lemon juice-based paneer thokku exhibited the highest sensory acceptability (8.12) and was the most preferred formulation under the conditions of the study. Coliforms and yeasts and moulds were not detected in any of the formulations. Further storage and shelf-life studies are recommended to establish product stability and commercial shelf life.
Limitations of the Study: The study was conducted on freshly prepared products, and storage stability was not evaluated. The sensory evaluation was conducted using semi-trained panelists rather than consumers. Future research should include storage studies to evaluate the shelf life and stability of the products, consumer acceptability testing, and optimization of the formulation for commercial production.
References
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