Title:
Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)

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dc.contributor.authorAnirban Dey
dc.contributor.authorPrasad Rasane
dc.contributor.authorSomya Singhal
dc.contributor.authorVikas Kumar
dc.contributor.authorSawinder Kaur
dc.contributor.authorJyoti Singh
dc.contributor.authorUmar Garba
dc.contributor.authorNavneet Kaur
dc.contributor.authorMehak Arora
dc.date.accessioned2026-02-07T09:23:33Z
dc.date.issued2020
dc.description.abstractThe study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant-containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing. © 2019 Society of Dairy Technology
dc.identifier.doi10.1111/1471-0307.12631
dc.identifier.issn1364727X
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12631
dc.identifier.urihttps://dl.bhu.ac.in/bhuir/handle/123456789/36027
dc.publisherBlackwell Publishing Ltd
dc.subjectCryoprotectant
dc.subjectDirect air freezing
dc.subjectFreezing rate
dc.subjectPackaged air freezing
dc.subjectPackaged immersion freezing
dc.subjectPaneer
dc.titleCactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)
dc.typePublication
dspace.entity.typeArticle

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