Carboxymethyl cellulose (CMC) as an additive for oil reduction in deep-fatfried paneer

The effect of different levels of CMC on the uptake of vegetable ail during the deep-fat frying of paneer was studied by: (i) direct addition of CMC t o the milk and (ii) dipping the paneer cubes into solutions of CMC for diff erent time intervals. The fried paneers were evaluated for chemical composi tion, hardness and sensory characteristics. Method (i) proven to be benefic ial in all respects as compared to (ii), as the absorption of water from th e suspensions of CMC destroyed the texture of the paneer.