Publication Date: 2023/10/04
Abstract: Palak paneer is a common delicacy of Indian cuisine. But there are certain limitations with palak paneer regarding color, appearance, flavor, texture and mixing of ingredients. The present study mainly comprises the comparison between original paneer and palak incorporated paneer in respect of the organoleptic characteristics using a 9- point hedonic scale to compare the differences. Proximate analysis of palak incorporated paneer shows enhanced nutrients in terms of regarding protein, carbohydrate, vitamins and mineral content except for fat content which is reduced compared to control paneer. The main objective of making palak incorporated paneer is to increase the consumption level of Palak by different population groups specially children, who show disinterest in consumption of green leafy vegetables and to improve nutritional composition in diet.
Keywords: Palak (Spinach), Paneer (Coagulated Dairy Product), Incorporated Paneer IP1, IP2.
DOI: https://doi.org/10.5281/zenodo.8406355
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT23SEP1757.pdf
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