Impact Of Basil And Mint Paste On The Sensory Properties Of Buffalo Milk Paneer

Abstract

The addition of basil and mint paste to buffalo milk paneer has a substantial impact on the sensory qualities of the paneer, which in turn enhances its culinary appeal and nutritional profile. Throughout the course of this research project, the impacts of various natural ingredients on the taste, texture, color, and general acceptance of paneer are investigated. The unique and powerful taste that basil produces is a perfect match to the creamy texture of buffalo milk paneer. Basil is well-known for its pungent scent and the potential health advantages it offers. The sharpness of basil is balanced by the use of mint, which has a refreshing and cold character. Mint also adds a lovely scent and a faint green tint to the dish. On the basis of sensory assessment, it has been determined that the modified paneer has enhanced flavor and fragrance, in addition to a significant rise in customer approval in comparison to the conventional paneer varieties. The milk of buffalo, which contains 4.5% fat and 9% SNF, was used for the manufacturing of paneer throughout the research that was conducted on paneer inside this study. The proportion of basil paste to mint leaf paste, which is written as "Basil: Mint (1:1)." The product that was created utilizing mint leaf paste at a concentration of 6 percent in treatment T6 received the highest possible score in terms of sensory parameters, including taste, color, and outward appearance, as well as overall acceptance, and it was regarded as the product that had been optimized. For the purpose of optimizing the product, sensory assessment was accomplished. Additionally, the product was subjected to a physicochemical study as well as a microbiological examination.