. 2019 Feb 14;32(10):1591–1602. doi: 10.5713/ajas.18.0750

Table 4.

Proximal characteristics of paneer supplemented with different date extracts during storage

Treatments	Days	pH	Moisture (%)	Fat (%)	Protein (%)	Ash (%)	Fat/dry matter (%)
Control paneer (P₀)	0	5.94±0.04^a	58.91±0.51^a	19.03±0.23^e	18.63±0.27a	1.43±0.30^a	46.32±0.17^a
	4	5.61±0.06^b	57.91±0.51^abcde	19.53±0.25^de	19.31±0.22a	1.24±0.05^cde	46.41±0.07^a
	8	5.41±0.02^cd	56.91±0.51^def	20.33±0.25^bcd	19.59±0.67a	1.15±0.02^e	47.20±1.02^a
Aseel extract paneer (P₁)	0	5.91±0.02^a	58.54±0.61^ab	20.05±0.72^bcde	18.17±0.96a	1.43±0.01^a	48.39±2.34^a
	4	5.64±0.04^b	57.75±0.25^abcde	20.33±0.20^bcd	18.63±0.39a	1.27±0.04^bcd	48.13±0.72^a
	8	5.25±0.05^de	56.75±0.25^ef	20.76±0.15^abc	19.32±0.39a	1.15±0.01^e	48.02±0.63^a
Rabi extract paneer (P₂)	0	5.92±0.03^a	58.34±0.19^abc	19.86±0.20^cde	18.76±0.35a	1.40±0.01^a	47.69±0.71^a
	4	5.56±0.02^bc	57.34±0.19^bcdef	20.50±0.10^abcd	18.77±0.33a	1.38±0.06^ab	48.06±0.41^a
	8	4.75±0.04^f	56.34±0.19^f	21.47±0.15^a	18.77±0.09a	1.41±0.03^a	49.17±0.16^a
Irani extract paneer (P₃)	0	5.84±0.08^a	58.24±0.19^abcd	19.83±0.35^cde	18.57±0.30a	1.35±0.05^abc	47.50±0.76^a
	4	5.57±0.08^bc	57.98±0.88^abcde	20.36±0.15^abcd	18.31±0.72a	1.33±0.06^abc	48.48±0.68^a
	8	4.79±0.08^f	56.98±0.88^cdef	21.03±0.15^ab	18.84±0.86^a	1.14±0.02^e	48.91±0.99^a
Muzafati extract paneer (P₄)	0	5.89±0.08^a	58.67±0.16^ab	19.03±0.70^e	18.86±0.81^a	1.42±0.01^a	46.06±1.80^a
	4	5.56±0.13^bc	58.04±0.19^abcde	19.66±0.60^cde	19.04±0.57^a	1.24±0.03^cde	46.87±1.41^a
	8	5.14±0.04^e	57.04±0.19^cdef	20.30±0.40^bcd	19.48±0.38^a	1.17±0.01^de	47.25±0.90^a

^a–f

Means with different letters in the same column show significant (p<0.05) differences between treatments and storage period.