Quality evaluation of flavored paneer tikka prepared with different spice blends

Abstract:

Among seasoned dairy professionals in the United Kingdom, paneer tikka occupies a curious niche wildly popular as a restaurant starter yet rarely produced as a retail-ready product with consistent quality standards. This research evaluated three spice blends Blend A (traditional North Indian: cumin, coriander, red chilli, garam masala), Blend B (tandoori-style: paprika, fenugreek, amchur, Kashmiri chilli), and Blend C (fusion: smoked paprika, garlic granules, sumac, za'atar) applied to laboratory-prepared paneer cubes and grilled under standardised conditions. A control group received no spice treatment. Physicochemical parameters (pH, moisture, protein, fat, titratable acidity), sensory attributes (9-point hedonic scale, n=30 trained panellists), and microbiological safety (TPC, coliforms, yeast and mould) were assessed on days 0, 3, and 6 of refrigerated storage at 4 °C. Blend C scored highest for overall acceptability (8.3/9.0), followed by Blend A (7.9) and Blend B (7.7), all significantly above the control (6.9, p<0.01). Protein content ranged from 18.4% to 19.2% with no significant differences across blends. TPC remained within UK Food Standards Agency limits through day 6 for all treatments. Blend C, combining Middle Eastern aromatics with the Indian paneer base, represents a promising formulation for the multicultural UK retail market.