Quality characteristics of dehydrated egg yolk paneer and changes during storage

A shelf stable, convenience product egg yolk
paneer (EYP) was developed by incorporation of optimized
quantities of binders, salt, natural antioxidants and egg
yolk. Dehydrated EYP was packed in metalised polyester
pouches, stored at ambient temperature (27±2 °C) for
6 months and sampled periodically for quality evaluation.
The protein and fat content of dehydrated EYP was 26.2±
1.75% and 36.1±2.46, respectively. The shelf stability of
the product was achieved by keeping a moisture content
(5.6±0.50%) and water activity (0.43±0.05) low. An
excellent rehydration capacity (64.8±5.39%) was observed
in the EYP, whereas, the rehydration ratio of the product
was 1:2.7. Changes in Free Fatty Acids, Thiobarbituric
acid, textural profile analysis and Hunter colour units (L, a
and b) during storage did not affect the quality characteristics
of the product. About 38% loss in carotenoid content was
recorded during storage of the product. Staphylococcus
aureus, E coli, Salmonella and Shigella, however, were not
detected in any sample throughout the storage period.
Sensory evaluation revealed that rehydrated yolk paneer
had excellent texture and was very close to fresh ones
(before drying) during storage for 6 months.