Abstract: The current study was carried out to investigate the improved utilisation of ingredients in the formulation of ready-to-eat paneer. During the optimising procedure, several concentrations of ingredients were optimised using sensory analysis. Sensory factors like colour and appearance, body and texture, flavour and overall acceptability were assessed. For the optimisation of the final ready-to-eat paneer, the best-judged level of ingredients was used. Ready to eat paneer was optimised with the sensory score of different levels of FOS, sugar and orange juice. Among the different levels of ingredients, the developed ready to eat paneer was optimised with 5 per cent FOS, 40 per cent sugar and 15 per cent orange juice.

Keywords: Paneer, FOS, sugar, orange juice, sensory analysis

| DOI: 10.17148/IARJSET.2023.10908