文章基本信息

标题：Development of instant paneer type product from groundnut using microwave dehydration
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作者：Atreyee Bal ; Om Prakash Chauhan ; Arun Kumar Pandey 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2022
卷号：10
期号：5
页码：1520-1526
DOI：10.1002/fsn3.2770
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：Abstract 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 (CaCl2) 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 (p < .05) higher L* values, softer texture and high sensory scores for color, aroma, taste, texture, and overall acceptability after rehydration.