Skip to main content

TIDP| Paneer|Nutritive significance|

Paneer
Paneer means the product obtained from the cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid, or citric acid. It shall not contain more than 70% moisture and milk fat content shall not be less than 50% of the dry matter. Milk solids may also be used in the preparation of paneer. Low fat paneer shall contain not more than 70% moisture and not more than 15% milk fat on dry matter basis

Nutritive significance
Paneer an important indigenous product which ruled over Indian kitchen obtained by heat acid coagulation of milk. It is used in culinary dishes/snacks and even consumed as such by sprinkling salt and seasoning. Perhaps the only protein rich dietary supplement in vegan diet is paneer. As per the Nutritive value of Indian Foods, National Institute of Nutrition declared that 200 gram of paneer yields 36 gram of protein. Paneer are packed with protein that exerts a wide range of health benefits. The high density of protein in paneer makes slow release of energy in the body leads to not cause a spike in one’s blood sugar levels. Being denser in protein it has been widely used for the gymnast as well as bodybuilder to maintain the muscular health. Because of its high satiety value, it can be used as a best alternative to combat the hunger pangs. Among micro nutrients, it is as rich in calcium as of milk which again maintains the bone and teeth health. Though it is made from milk, but its final nutritional quality gets enhanced from which it is made up of and the only truss is that one can gain more calories from it. Being a wealthy source of calcium it can be included in diet for strengthening the bones and teeth to a certain extent. Asides being richer in protein and calcium it is richer in a fatty acid i.e. conjugate linoleic acid- a fatty acid that enhances the dissipation of fat from the body which in turns helps to lose the body weight.         

Comments

Post a Comment

Popular posts from this blog

TIDP|CLASSIFICATION | TRADITIONAL INDIAN DAIRY PRODUCTS|

  Classification of traditional Indian dairy products For better understanding of the nature of the products, indigenous milk products can be conveniently classified into seven major categories.           Desiccated milk based products - In this class of products, milk is concentrated using heat energy. Moisture percent in milk gets reduced due to evaporation of vapors of the product. Based on extent of heat treatment product characteristics such as smell, colour, aroma and texture imparted to the products . 1.      Khoa                                                             2.      Rabri                        3.      Basundi Heat and acid coagulated products- This process permits recovery of caseins and whey proteins in a single step. The basic principle is that whey proteins which are normally acid stable, become sensitive to acid coagulation after heat treatment. Continue heating and acidify slowly with gentle agitation. The caseins an
Post a Comment
Read more

TIDP|KHOA|Nutritional health aspects|

        Nutritive significances of the traditional Indian dairy products Heat Desiccated milk based products - Khoa- It is a heat desiccated indigenous dairy product known as khoya, mawa, khava,kava. It has been defined under the PFA as the product obtained by rapid drying milk of cow or buffalo or goat or sheep or milk solids or a combination thereof. The milk fat content shall not be less than 20 percent of the finished product and it may contain citric acid content not more than 0.1 percent by weight. For commercial trade three main types of  khoa  are recognized-  Dhap  Pindi   Danedar, each type having preferred end uses . Khoa is a concentrated whole milk product obtained by open pan condensing of milk under atmospheric pressure. According to Food Safety and Standard Regulations 2011, Khoya, by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava, means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a
Post a Comment
Read more