Abstract:
Paneer is produced through the coagulation of milk using heat and acid, capturing
nearly all the fat along with a complex of casein and denatured whey proteins, as well
as a portion of salts and lactose. Herbs powder has several nutritional benefits and is a
superior source of several crucial components and buffalo milk's distinct nutritional
profile makes it regarded as having excellent quality. The objective of this study was to
develop a paneer using basil leaves and coriander leaves composite. The study was
undertaken with different ratios coriander leaves and basil leaves respectively (0:0,
0.8:0.2, 0.6:0.4,0.4:0.6, and 0.2:0.8). The product was analyzed with physico-chemical
properties such as moisture, ash, protein, fat, fibre, pH, titratable acidity, and sensory
parameters. The physico-chemical analysis of the herb's paneer revealed that the
moisture, ash, protein, fat, and titratable acidity content ranged from 50.30 to 56.90 oh,
1.23 to 1.74 o , 15.35 to 20.1 yo,3 to 5.6 Yo, and 0.15 to 0.44 yo, respectively, the fibre
content increasing from 0.2 to 3.2 o/o, and pH content decreased from 6.2 to 5.2Yowhile
changed the ratio of coriander leaves and basil leaves powder. The sensory evaluation
showed that there were significant differences (p<0.05) among the treatment in terms
of colour, texture, flavor, taste, and overall acceptability. T+ was the most preferred,
having the highest mean ranks across all sensory attributes. Combining coriander and
basil with buffalo milk in a 0.4:0.6 %6 ratio optimizes paneer's health benefits and
sensory qualities. According to the physico-chemical and sensory parameters selected
as the best treatment.
