Vol. 7, Issue 9, Part H (2025)

Paneer, though nutritionally rich, lacks functional compounds such as fibre, phenolics, flavonoids, and vitamins. This study aimed to enhance paneer quality by incorporating dragon fruit. Preliminary trials identified paste from the white-fleshed, pink-skinned variety as most suitable. Incorporation at 15% produced the most acceptable paneer, comparable to control in sensory scores. The optimized paneer contained 20.89% fat, 18.91% protein, 59.09% moisture, and pH 5.48, with improved vitamin C (15.0 mg/100 g), phenolics (0.49 mg GAE/g), flavonoids (0.17 mg QE/g), and dietary fibre (2.82%). Colour analysis showed enhanced red-purple tones, while texture profiling revealed reduced hardness and improved cohesiveness and springiness. Production cost decreased to ₹303.40/kg with higher recovery and benefit-cost ratio. Microbiological analysis confirmed safety. Overall, 15% dragon fruit paste significantly improved nutritional, functional, sensory, and economic qualities, making paneer a promising functional dairy product.