The Present study investigate the biochemical analysis of herbal paneer prepared from Ginger, Rosemary and Thyme herbs , all three herbs were procured rom local area of Dehradun. Moisture, ash, pH, Titrable acidity and free fatty acids were performed in lab. The results were moisture content of paneer was found to be 51.8%, the ash content of paneer was found to be 1.43% Free Fatty Acid was found in paneer is 2.69%.
Paper No:
2571
