RESEARCH ARTICLES

Optimization of casein based edible coating for paneer using Response Surface Methodology
S. Archana, K.B. Divya, Aswin S. Warrier, Mohammed Arshath and S.N. Rajakumar

doi: https://doi.org/10.51966/jvas.2023.54.2.552-561

Journal of Veterinary and Animal Sciences.2023.54(2):552-561

Author Details

S. Archana : M. Tech. Scholar, Department of Dairy Technology, College of Dairy Science and Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India

K.B. Divya : Assistant Professor, Department of Dairy Technology, VKIDFT, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India

Aswin S. Warrier : Assistant Professor, Department of Dairy Engineering, VKIDFT, Mannuthy

Mohammed Arshath : M. Tech. Scholar, Department of Dairy Chemistry, VKIDFT, Mannuthy

S.N. Rajakumar : Professor and Head, Department of Dairy Technology, VKIDFT, Mannuthy

Article History

Received: 30.05.2023 Accepted: 15.06.2023 Published online: 30.06.2023

Corresponding author: K.B. Divya

e-mail : kbdivya2002@kvasu.ac.in

Citation: Archana, S., Divya, K.B., Warrier, A.S., Arshath, M. and Rajakumar, S.N. 2023. Optimization of casein based edible coating for paneer using Response Surface Methodology. J. Vet. Anim. Sci. 54(2):552-561

DOI: https://doi.org/10.51966/jvas.2023.54.2.552-561



Abstract


The perishability of paneer, a popular and nutritious dairy product, poses a serious threat to its marketability. This study is focused on applying an optimized edible coating based on Sodium caseinate (SC) and clove bud essential oil on paneer. The ingredients, SC, glycerol, pectin solution, and clove bud essential oil were optimized using the Central Composite Rotatable Design (CCRD) of response surface methodology and the results showed that the experimental data could be adequately fitted to a second-order polynomial model with a satisfactory Coefficient of determination (R2 > 50%). The optimized formulation of the coating solution, obtained after validation and verification, was 13% SC, 3% glycerol, 1.25% pectin, and 0.3% clove bud essential oil.

Keywords: Sodium caseinate, clove bud essential oil, response surface methodology