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

Abstract

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.