食品加工与技术杂志

抽象的

Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk

Jeelani Raja, Hillal A Punoo and Farooq A Masoodi

The present investigation was made with an attempt to develop processed paneer by partial addition of different levels of skimmed milk and soymilk. Soy paneer sample A (control) was prepared with 100% soymilk using citric acid at a concentration of 1.5% as coagulant. Sample B and Sample C were prepared with soymilk and skimmed milk in the ratio of 50:50 and 75:25 respectively with the addition of citric acid (1.5%) as coagulant. The samples were first processed at 80°C for 20 minutes and later at 30°C for 15 minutes. The control and different treatments were analyzed for physico-chemical analysis (acidity, TSS, specific gravity, ash, moisture, fat and protein) and organoleptic characteristics like (colour, flavor, taste, texture and overall acceptability). It was found that sample C has highest protein, fat and ash content. The soy paneer samples were subjected to sensory analysis by nine point hedonic scale. The sample containing 75:25 levels of soymilk and skimmed milk was liked most by the sensory panelists in comparison to other samples.