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

The perishability of paneer, a popular and nutritious dairy product, poses serious threat to its marketability. This study is focused on applying an optimized edible coating based Sodium caseinate (SC) clove bud essential oil paneer. ingredients, SC, glycerol, pectin solution, were using the Central Composite Rotatable Design (CCRD) response surface methodology results showed that experimental data could be adequately fitted second-order polynomial model with satisfactory Coefficient determination (R2 > 50%). formulation obtained after validation verification, was 13% 3% 1.25% pectin, 0.3% oil.