~ 41 ~ The Pharma Innovation Journal 2020; 9(9): 41-48 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 TPI 2020; 9(9): 41-48 © 2020 TPI www.thepharmajournal.com Received: 19-07-2020 Accepted: 21-08-2020 Yashvantha R Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Suneeta Pinto Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Dasharath Patel Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Preeti Paul Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Corresponding Author: Suneeta Pinto Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India Evaluation of efficacy of lemon rind as a preservative in paneer Yashvantha R, Suneeta Pinto, Dasharath Patel and Preeti Paul Abstract The present study was conducted to assess the shelf life of lemon flavoured paneer (LFP). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). LFP and control were vacuum packed in laminated pouches and stored at refrigerated temperature (7±1 °C). The sensory attributes, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), colour value, textural properties and standard plate count, yeast and mold count and coliform count of stored samples were monitored at an interval of every 4 th day. During storage there was a significant (P<0.05) increase in acidity, free fatty acid and tyrosine content. The hardness, springiness, chewiness, cohesiveness and gumminess values decreased significantly (P<0.05) during storage. After storage of 10 d, there was an increase in lightness, redness and yellowness of LFP. There was a significant (P<0.05) increase in SPC and yeast and mold count during storage. Throughout storage period coliform count was absent. The shelf-life of LFP and control was16 d and 12 d respectively when stored at 7±1 °C in 12 μ polyester + 50 μ LD/LLDPE laminated pouches under vacuum. Keywords: Lemon, kagzi, paneer, shelf life, storage Introduction Paneer is an important indigenous, nutritious and protein rich dairy product. It is also good source of fat, minerals and vitamins. Paneer is used as a base for the preparation of a large number of culinary dishes. It is an acid coagulated dairy product, which is similar to western cottage cheese and tofu (Soy paneer). The use of flavorings in food products dates back as early as the 1660s with consumption of lemonade and orangeade (Hargitt, 2006) [8] . Consumer demand for foods flavoured with natural ingredients has increased, whereas the safety aspect of chemical additives has been questioned. Many plant extracts containing phenolic compounds have recently gained a great popularity and scientific interest (Melendez and Capriles, 2006) [20] . Lemon (Citrus limon) is the third most important species of citrus after orange and mandarin (Chanthaphon et al., 2008; Janati et al., 2012) [4, 14] . The rinds are an interesting source of phenolic compounds which include phenolic acids and flavonoids (flavanones, flavones, flavonols, anthocyanins and coumarins) and monoterpene hydrocarbons, exhibiting antimicrobial activity in several studies (Cushnie and Lamb, 2005) [5] . The lemon oil, which is present in lemon rind exhibits significant antimicrobial effect (Ortuno et al, 2006) [22] . It is also well known that the extracts from lemon rind are rich source of antioxidant and antimicrobial against various microorganisms. Since paneer is a high moisture product, containing around 52-55% moisture, the shelf life is quite low and it loses freshness after two to three days when stored under refrigeration. It has been reported that the rind and pomace of lemon are a source of sugars, minerals and organic acids, dietary fibers and phenolics which have a wide range of actions which includes antioxidants, anti-mutagenic, cardio preventive, antibacterial and antiviral activities (Adams et al., 2006) [1] . The processed peel content in the lemon flavoured paneer was around 5.33%. Hence, it is expected to provide antibacterial, antiviral and antioxidant activities. Therefore, the study was carried out to assess the shelf life of LFP in comparison with control. Materials and Method Fresh, raw mixed (cow and buffalo) whole milk was procured from Anubhav Dairy, and standardized by mixing required quantity of skim milk and cream. The average composition of milk was 4.6+0.05% fat and 8.6+0.05% MSNF. Citric acid, β-cyclodextrin and zinc sulphate were procured from Loba-Chemical Pvt. Ltd.