| Abstract: | Soya—buffalo milk (SBM) paneer was prepared from an admixture (1: 1 w/w, wet basis) of buffalo milk and tofu, the latter made by two methods (boiling and pressure cooking). Calcium sulphate (20 g litre?1) and citric acid (100 g litre?1) were used as coagulants for tofu and SBM-paneerpreparations, respectively. Significant differences (P0.05) were observed in the yield of okara and hulls of soya beans in the two methods. However, no significant differences were observed in the yield and composition of tofu. SBM-paneer( unfried and fried) showed no significant difference in composition between the methods, excepting the moisture and fat levels in the unfried SBM-paneer. Fried SBM-paneer prepared by pressure cooking showed a significant difference in the sensory score. Comparative appraisal of the composition of tofu, SBM-paneer ( fried and unfried) and whey obtained in the two methods are presented. |
