Studies on sensory evaluation of peanut paneer from the admixture of peanut (arachis hypogaea l.) milk and skimmed milk

An investigation was carried out with an attempt to develop Peanut Paneer by partial addition of Peanut milk and skim milk. For control, (T0) Peanut milk was standardized to 6% fat and 9% SNF and treatment (T1) was standardized to a ratio of 50:50 (PM:SM),T2 60:40 (PM:SM) and T3 (70:30) (PM:SM). The Peanut Paneer samples of different treatments were analyzed for physicochemicalproperties (moisture, protein, fat, carbohydrate and ash), its nutritional content and organoleptic characteristics (colour & appearance, body & texture, flavour & taste) by trained panelist using 9 point hedonic scale. Microbiological analysis was carried out to assess the shelf life of the best treatments by SPC and coliform test. Analysis revealed that the product conform to the legal standard as per PFA. Thus, as far as product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T2> T1> T0> T3.