Assessing the Suitability of Tomato Products as a Functional Ingredient in Paneer

Abstract

This research involved the selection of suitable tomato products from amongst the puree, paste and powder for manufacture of tomato flavoured paneer. Paneer was prepared from milk standardized to 3% fat and 8.5% MSNF. The first part of the study was conducted to select the optimum level of tomato puree, paste and powder. From amongst different rate of addition (w/w of milk) of tomato products studied viz. 7.5, 10, 12.5 and 15% in case of puree and paste and 4, 5, 6 and 7% in case of powder, it was found that samples containing puree, paste and powder @ 10, 10 and 5 % were liked the most. In the next part of the study three batches of paneer viz. T1, T2 and T3 were prepared in which tomato puree, paste and powder were incorporated at 10, 10 and 5% respectively. Control (C) paneer was prepared from standardized milk.  It was found that the fat, FDM and pH of T1, T2 and T3 were significantly (P<0.05) lower than that of C, whereas moisture content of T1, T2 and T3 were significantly (P<0.05) higher than C. The recovery of fat, protein and TS in T1, T2 and T3 was significantly (P<0.05) lower than C, while no significant (P>0.05) difference was observed in yield of paneer. All the textural properties viz. hardness, springiness, cohesiveness, chewiness and gumminess of samples containing tomato products were significantly (P<0.05) lower compared to control. The overall acceptability score of T1 was significantly (P<0.05) higher than that of T2 and T3 but was significantly (P<0.05) lower compared to C. The Vitamin C, total dietary fiber and antioxidant capacity of T1 was significantly (P<0.05) higher compared to C. Hence, it was concluded that good quality tomato flavoured paneer can be prepared incorporating tomato puree @ 10% w/w of milk with better functional properties compared to control.