Optimization of casein based edible coating for paneer using Response Surface Methodology

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