The textural properties of soy paneer |
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Authors: | SANJAY KUMAR JAIN SUJATA S MHATRE |
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Affiliation: | Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan 313 001, India |
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Abstract: | Toned dairy milk and soy milk were mixed in different proportions and coagulated at various temperatures to produce paneer blends, and their textural properties were evaluated. As the soy milk proportion in the blend increased from 0% to 50%, hardness, cohesiveness and chewiness of the samples decreased initially, but further increase in the blend from 50% to 100% cause these values to increase slightly. The proportion of soymilk in the prepared paneer had a significant effect on hardness, cohesiveness, adhesiveness, chewiness and yield, whereas the coagulation temperature affected cohesiveness and yield. The process parameters did not show any effect on the springiness. |
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Keywords: | Soy paneer Textural properties Hardness Cohesiveness Chewiness Adhesiveness |
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