Bal Atreyee, Chauhan Om Prakash, Pandey Arun Kumar, Semwal Anil Dutt, Mishra Avinash, Almujaydil Mona S, Alharbi Hend F, Alnajeebi Afnan M, Elansary Hosam O, Mahmoud Eman A
Defence Food Research Laboratory Siddarthanagar Mysore India.
MMICT&BM(HM), Maharishi Markandeshwar (Deemed to be University) Ambala Haryana India.
Food Sci Nutr. 2022 Feb 11;10(5):1520-1526. doi: 10.1002/fsn3.2770. eCollection 2022 May.
The present study aimed at the development of a groundnut-based dehydrated paneer type product which could serve as an instant vegan protein source. In the process of preparing groundnut paneer, a ratio of 1:5 of groundnut to water and 2.0% calcium chloride (CaCl) solution was used for the preparation of groundnut paneer and the product was evaluated for physicochemical, instrumental color, instrumental textural, and sensory characteristics. The developed paneer cubes (1.5 × 1.5 × 1 cm) were dehydrated using a vacuum-assisted microwave dryer at different microwave powers (200-600 W, 250 mbar vacuum). The minimum bulk density (0.55 g/cc) and maximum rehydration ratio (2.9) were recorded in the sample dehydrated at 600 W. The samples dried at 600 W also showed significantly ( < .05) higher * values, softer texture and high sensory scores for color, aroma, taste, texture, and overall acceptability after rehydration.
本研究旨在开发一种以花生为基础的脱水印度奶酪类产品，该产品可作为即食纯素蛋白质来源。在制备花生印度奶酪的过程中，花生与水的比例为1:5，并使用2.0%的氯化钙（CaCl）溶液来制备花生印度奶酪，同时对该产品的物理化学性质、仪器颜色、仪器质地和感官特性进行了评估。所制得的印度奶酪方块（1.5×1.5×1厘米）使用真空辅助微波干燥机在不同微波功率（200 - 600瓦，250毫巴真空度）下进行脱水处理。在600瓦功率下脱水的样品记录到了最低的堆积密度（0.55克/立方厘米）和最高的复水率（2.9）。在600瓦功率下干燥的样品在复水后还显示出显著更高（P < 0.05）的L*值、更柔软的质地以及在颜色、香气、味道、质地和总体可接受性方面的高分。
