Formulation and Quality Evaluation of Cicer arietinum L. Milk Paneer

Lavanya. A and Arivuchudar. R^*

Department of Nutrition and Dietetics, Periyar University, Salem, Tamilnadu, India  

DOI : http://dx.doi.org/10.13005/bbra/3027

ABSTRACT:

Paneer is the soft cheese variety made from coagulation of milk with the help of acid. This study aimed to make the vegan paneer used with Cicer arietinum milk as it is one of the good sources of all essential nutrients. Cicer arietinum contains protein, fat, carbohydrates, dietfiberibre, beta carotene, B- complex vitamins, and minerals. The Cicer arietinum milk paneer was formulated in different variations by incorporating 75%, 50%, and 25% of Cicer arietinum milk into cow’s milk. On sensory evaluation, 75% of Cicer arietinum milk incorporated paneer was found to be highly acceptable and was subjected further for nutritional and phytochemical analysis. The formulated paneer was highly significant in all nutrients and was found to be low cost so it is affordable for all economic groups when compared with the control paneer made only from cow’s milk.

KEYWORDS: Bengal gram; Chick pea; Cicer arietinum; Lactose intolerance; Paneer; Vegan

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