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इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 15346 (2003): Method for Sensory Evaluation of Paneer/Chhana [FAD 19: Dairy Products and Equipment] “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda ““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee”” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै” Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS 15346:2003 Wi#v7Fm a- . Tit?/&n dm Ylhllwb J-Jewb Indian Standard METHOD FOR SENSORY EVALUATION OF PANEEWCHHANA ICS 67.100.30; 67.240 CJ BIS 2003 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002 I I May 2003 Price Group 2 t —.——J Food Analysis and Nutrition Sectional Committee, FAD 58 FOREWORD This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Food Analysis and Nutrition Sectional Committee had been approved by the Food and Agriculture Division Council. Paneer and Chhana are Indian varieties of fresh cheese, the former being used in cooked vegetable dishes and other culinary items, whereas the latter for preparation of certain sweets. Selection of these products for their respective use is greatly influenced by their sensory attributes. This standard iscomplementarytoIS5162 :1980 ‘Specification for Chhana @-st revision)’ and IS 10484:1983 ‘Specification for Paneer’. For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed orcalculated, expressing the result ofatest oranalysis, shall be rounded off inaccordance with IS 2: 1960 ‘Rules for rounding off numerical values (revised)’. The number of significant places retained inthe rounded off value should be the same as that of the specified value in this standard. IS 15346:2003 Indian Standard METHOD FOR SENSORY EVALUATION OF PANEER/CHHAN.A “ 1 SCOPE the upper and lower molars during mastication. This standard prescribes conditions, technique, method 3.6 Unclean/Utensil— Anunpleasant odour indicative and evaluating card for sensory evaluation of Paneerl of unclean utensils; theproduct leaves adistinct after- Chhana taste. 2 REFERENCES 4 GENERAL CONDITIONS The following standards contain provisions which The general conditions for sensory evaluation of through reference in this text, constitute provisions of Paneer/CMuzna shall be as given in IS 6273 (Part 1). this standard. At the time of publication, the editions 5 PANELISTS indicated were valid. Al} standards are subject to revision, and parties to agreements based on this 5.1 Selection --4 standard are encouraged to investigate the possibility Persons with normal sensitivity for taste and odour of applying the most recent editions of the standards should be selected. They should have ability to detect indicated below: small differences between paired samples with minor ISNo. Title flavour, colour or textural differences. They should 5126 Glossary ofgeneral terms for sensory be able to recognize the primary stimuli like sweet, evaluation of foods sour, salty and bitter. Selection among the available (Part 1): 1969 Methodology panelists should be based on their significant capacity (Part 2): 1969 Quality characteristics to distinguish quality variations and other attributes. 6273 Guide for sensory evaluation of Those who dislike Paneer/CWzana or any other milk foods products should not be included in the panel. (Part 1): 1971 Optimum requirements (Part 2): 1971 Methods and evaluation of cards 5.2 Training 3 TERMINOLOGY 5.2.1 Preparation of Paneer/Chhana Samples 3.0 For the purpose of this stand a rd, the following A control sample of fresh Paneer/Chhana (prepared definitions inaddition tothose giveninI S 5126 (Part 1) under standard condition from fresh milk ingredients) and IS 5126 (Part 2) shall apply. representing desirable characteristics like flavour, body and texture, colour and appearance should be served 3.1 Dull — This appearance defect is indicative of a alongwith the sample having one or more of the dead, unattractive surface look. following defects in different intensities. 3.2 Dry Surface/Surface Skin — Suggestive for 5.2.1.1 Acid/sour lacking inthe desired moistness on the surface. It may be caused by compositional variations or exposure to Such a sample can be obtained by employing lower open air or hot environment. than normal pH (5 or below) for coagulation of milk; vary the moisture retention in such samples to attain 3.3 FeedlWeed — Typical of aromatic feeds such as different degrees of the defect. onion and silage and milk tainting weeds consumed by milk animals. Easily detectable by smelling. 5.2.1.2 Bitter Prepare Paneer/Chhana from milk having induced 3.4 Open — Openness in texture, particularly rancidity (as, for example by homogenizing raw milk). undesirable inPaneer isrecognized visibly bypresence Incorporation of minute quantities of quinine sulphate of small voids or absence of aclose knit appearance in during sample preparation would also yield a bitter the cut surface of a product sample. product. 3.5 Rubbery/Chewy — A body defect characterized 5.2.1.3 Fat by initial resistance to pressing and subsequent tendency to spring back upon releasing the pressure, Use milk with 2.0 percent or less fat for Paneer/ asfelt between the thumb and the forefinger or between Chhana-making. 1 .. ,.. -.. .-. IS 15346:2003 5.2.1.4 Putrid/cheesy 5.3 Number of Paneliits Sore normal Paneer/Chhana at ordinary temperatures Five to seven panelists should be employed in the (30-35”C) for a few days. evaluation to arrive atconsistent and statistically valid results. At least 10judgments should be taken. 5.2.1.5 ft’fUS~ Hold fresh sample in worm, humid condition for few 6 SAMPLING, PREPARATION AND days. PRESENTATION 5.2.1.6 Rancid 6.1 Sampling As in5.2.1.2. Also the samples obtained in5.2.1.5 may Arepresentative sample should be drawn from thelot. have bitterness. Precaution should be taken to avoid undue contamination during drawing, handling and 5.2.1.7 Stale presentation of samples. Extensive holding of good samples at refrigeration 6.2 Preparation of Samples temperature would make staleness evident provided that care is taken to avoid excessive fimgal growth. PaneerlChhana samples should be tempered at 15°- 20°C for enough time to ensure ideal sample status for 5.2.1.8 Yeasty sensory evaluation. Samples cut into suitable size pieces Store fresh samples, exposed to atmosphere, at a low should be presented in a large covered petri plate. temperature for relatively long time. Alternatively, a yeast culture may be used. 6.3 Amount of Each Sample 5.2.1.9 Hard About 25 g of the representative sample should be sufficient. Hard body may be simulated in Paneer/Chhana by employing more intense pressing, adding calcium 6.4 Number of Samples chloride to milk prior to coagulation and by using low- Number of samples in one sessiow should not exceed fat milk. five. 5.2.1.10 Pasly 6.5 Coding Add starch or agum before coagulating milk to obtain a high moisture product. Coding of samples should be done as recommended under 7 of IS 6273 (Part 1). 5.2.1.11 Rubbe@chewy 7 PROCEDURE As in 5.2.1.9. 7.1 Technique of Evaluation 5.2.1.12 Soji Evaluate the package for possible damage, greasiness Use of high fat milk and high pH or low temperature or soiling. To begin with, note the colour and for coagulation, and reduce whey drainage during appearance of the sample. Examine ifany visible dird Paneer/Chhana preparation. foreign matter is present. Observe the uncut surface 5.2.2 Procedure for Training more closely for drying, skin or slime formation and moukliness. Note openness, if any. Then feel how the 5.2.2.1 The panelists should be familiarized with all the desirable characteristics of fresh Paneer/Chhana. sample responds to pressing by a finger and between They should be trained to distinguish between normal the thumb and the forefinger to ascertain its textural and abnormal sensory attributes ofPaneer/Chhana and properties. Break or cut the sample and pass it slowly also to recognize the degree of defects. under the nose to record its aroma. Try to work asmall piece between fingers. Finally take enough of the 5.2.2.2 A series of 20 judgments should be obtained sample into the mouth and chew it up to a semi-solid from each prospective panelist utilizing a pair of state. Observe the sample flavour and textural samples with known differences. To compensate for characteristics as it is being masticated. Note if the the known variations from day-to-day aquali~ing test sample leaves any afler-taste. is given for a 3-day period. Those who make an acceptable (75 percent correct score should be chosen). 7.2 Method 5.2.2.3 The panelists should be checked once in three Follow composite scoring method asdescribed in4.2.8 months for their consistency and acuity. of IS 6273 (Part 2). 2 .. ,. -.,,,+- IS 15346:2003 7.3 Evaluation Card Total Score Grade 90 or more Excellent Use the evaluation card given in Table 1for recording observations forreconstituted malted milk. Calculate 80-89 Good the final score by deducting score under Section Bfrom 70-79 Fair score under Section A. 69 or less Poor 7.4 Grading 7.5 Statistical Evaluation of Results After computation of data recorded in Table 1by the For the purpose of statistical evaluation of the data panelists the following grades should be given to the obtained, the methods mentioned under 4.2.8.4 of sample evaluated: IS 6273 (Part 2) shall be adopted. Table 1 Evaluation Card for Paneer/Chhana (Clauses 7.3 and 7.4)) Name Date Batch orcodeNo. Time Section A Score the sample using the guideline given inSection Bfordeductingforperceiveddefects. S1 Characteristics Maximum Score Sample Score No. i) Flavour 50 ii) Body and texture 35 iii) Colour and appearance 10 iv) Package 5 Section B S1 Characteristics Defects Degree ofDefects No. / — - Slight Definite Pronounced i) Flavour Bitter, foreign, feedy/weedy, flat, musty, 8 13 21 putrid, cheesy, smoky, stale, yeasty ii) Body and texture Cr u mbly hard mealy, coarse open pasty, 3 5 9 rubbe ry , chewy, weak iii) Colour and Dull, dry, mouldy, foreign material, 1 2 4 appearance visible dirt iv) Package Damaged soiled, greasy 1 2 3 .. .. !,,--- Bureau of Indian Standards !31S is a statutory institution established under the Bureau of Indian Statwfards Act, 1986 to promote harmonious development of the activities of standardization, marking and quality certification of goods and attending to connected matters in the country. Copyright BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. 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