A Comparative Evaluation of the Nutritional, Functional, and Sensory Properties of Paneer Enriched with Selected Green Leaves Additives

Paneer, is a fresh dairy product, is valued for its high protein content and versatility. It lacks essential micronutrients, necessitating strategies to incorporating nutrient-rich leafy greens to enhance its nutritional and functional properties. This study evaluates the effects of incorporating moringa (Moringa oleifera) leaf powder (T2), sesbania (Sesbania grandiflora) leaf powder (T3), and spinach (Spinacia oleracea) leaf puree (T4) into paneer, compared to a control (T1) sample. Proximate analysis indicated higher levels of protein, ash, and carbohydrates in the enriched samples. Spinach-enriched paneer exhibited the highest protein content (26.46%), followed by sesbania (25.88%), and moringa (25.62%). And moringa-enriched paneer had the highest ash content (1.97%). The antioxidant activity was significantly enhanced in enriched samples, with moringa-enriched paneer exhibiting the highest (71.30%), followed by sesbania (62.54%), and spinach (51.66%). Significant differences were observed in textural properties, the highest hardness was recorded in moringa-enriched paneer (8.88N), while sesbania-enriched paneer exhibited the highest chewiness (0.02J) and gumminess (6.57N). Total plate count revealed no significant differences (p > 0.05) among four treatments. Overall, the incorporation enhanced the nutritional and antioxidant potential of paneer without compromising its microbial safety or sensory attributes, demonstrating their potential as functional fortifying agents in dairy-based foods.