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International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2025, Vol. 7, Issue 1, Part B
Effect of microwave heating on the chemical composition of paneer

SS Ajmi, SN Rajakumar and KB Divya

This study\r\ninvestigates the changes in the chemical composition of paneer subjected to\r\nmicrowave heating at different power levels: 180 W (T1), 360 W (T2),\r\n540 W (T3), and 720 W (T4) for 1 minute each. The\r\nchemical and sensory qualities of the microwave-treated samples were compared\r\nwith fresh paneer (T5) and fried paneer (T6). The\r\nanalysis focused on parameters such as fat content, acidity, total solids,\r\nwater activity, and moisture loss. The results showed that T1 (180 W\r\nfor 1 minute) maintained a chemical composition and sensory profile similar to\r\nfresh paneer, with minimal moisture loss (1.64%) and reduced water activity\r\n(0.9273). These findings indicate that microwave heating at T1 is an\r\noptimal method for processing paneer while retaining its quality and enhancing\r\nshelf life.
Pages : 76-78 | 75 Views | 29 Downloads


International Journal of Horticulture and Food Science
How to cite this article:
SS Ajmi, SN Rajakumar, KB Divya. Effect of microwave heating on the chemical composition of paneer. Int J Hortic Food Sci 2025;7(1):76-78. DOI: 10.33545/26631067.2025.v7.i1b.244
International Journal of Horticulture and Food Science
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