Indian J Dairy Sci 74(1): 30-38 30 RESEARCH ARTICLE Preparation of low-fat paneer using Glucono delta-lactone as an acidulant Mamata Chaudhary, Suneeta Pinto, CN Dharaiya and Preeti Paul Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, India CN Dharaiya () Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, India E-mail ID: chetandharaiya@gmail.com Mobile No.: +91 7573013697 Received: 17 September 2020 / Accepted: 04 December 2020 / Published online: 28 February 2021 Indian Dairy Association (India) 2021 © Abstract: The study was aimed to develop a process to manufacture low-fat paneer using glucono delta-lactone as an acidulant. Carboxymethyl cellulose was used as a fat replacer. Low-fat paneer was prepared from 1.0 % fat mixed milk (Cow:Buffalo::55:45). Optimization of the manufacturing parameters was carried out by using Response Surface Methodology with central composite rotatable design using three independent variables viz. coagulation temperature, level of carboxymethyl cellulose and strength of glucono delta-lactone solution. The suggested solution from RSM analysis for low-fat paneer was coagulation temperature: 80°C, level of carboxymethyl cellulose: 600 mg/kg milk and strength of glucono delta-lactone solution: 2%. The developed product had 64.10±0.82% moisture, 6.53±0.16% fat and 18.21±1.01% FDM. The product had 27% higher protein and about 4 times less fat as compared to regular paneer. Results of the study revealed that an acceptable quality low-fat paneer can be manufactured by incorporating hydrocolloid and glucono delta-lactone. Keywords: Carboxymethyl cellulose, Glucono delta-lactone, Low-fat paneer, Response surface methodology Introduction Paneer is a heat and acid coagulated traditional Indian dairy product. In India, paneer production has been largely confined to the small unorganized sectors. Paneer is a soft cheese like product which is rich in fat and protein. The average fat content of paneer varies between 23 to 26% while protein content varies between 17 to 21%. Scientific evidence links high-fat diets with increased risk of obesity, atherosclerosis, high blood pressure and tissue injury (Madadlou et al. 2005). This has necessitated a higher demand for low-fat foods. Low-fat products are formulated or designed so as to meet the dietary needs of obese people, people at risk of cardiovascular disease, diabetics and people on diets for weight management (Sandrou and Arvanitoyannis 2003). The high cost of paneer is mainly attributed to its high fat content (23-26%) due to which many low and middle class income people refrain from consuming it and cannot afford to include it in their regular diet. The role of fat in the development of acceptable flavour, body and texture as well as appearance of paneer is unquestionable. A reduction in fat content of paneer results in lower acceptability. Usually, low-fat cheese varieties are usually characterized by rubbery texture, flat flavour, poor meltability and undesirable dull colour lacking glossiness compared to their full fat counterparts (Mistry 2001). In literature, it has been reported that fat reduction in dairy products can be achieved by replacing fat with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits (Tufeanu and Tia 2016). Murtaza et al. (2017) prepared low-fat cheddar cheese from 2.0% fat buffalo milk by adding xanthan gum and guar gums at different rates varying from 0.15 to 0.45%. They reported that guar gum can effectively be used @ 0.45% to produce a low-fat Cheddar cheese with functional, textural and sensory characteristics which were comparable to full fat cheese. Glucono--lactone (GDL), an acidulant, is a non-agricultural additive which can be produced in a non-synthetic way. GDL hydrolyses in water to form gluconic acid. The rate of acid formation is affected by temperature, concentration and the pH of the solution. It has low acid release at room temperature, but the rate of conversion to gluconic acid increases as the temperature increases (Fetahagić et al. 2002). It has been reported https://doi.org/10.33785/IJDS.2021.v74i01.004