Abstract
Palak paneer is a common delicacy of Indian cuisine. But there are certain limitations with palak paneer regarding color, appearance, flavor, texture and mixing of ingredients. Improving these qualities of palak paneer, palak is incorporated in the paneer with different fixed ratios, i.e: 25% and 50% palak, in order to increase the uptake of palak which is more nutritious. The present study mainly comprises the comparison between original paneer and palak incorporated paneer in respect of the organoleptic characteristics using a 9point hedonic scale to compare the differences. Among different ratios palak incorporated paneer with 25% has got the more acceptance and this is chosen for further studies regarding nutritional characteristics. Proximate analysis of palak incorporated paneer shows enhanced nutrients in terms of regarding protein, carbohydrate, vitamins and mineral content except for fat content which is reduced compared to control paneer. The main objective of making palak incorporated paneer is to increase the consumption level of Palak by different population groups specially children, who show disinterest in consumption of green leafy vegetables and to improve nutritional composition in diet.
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