Vol. 12, Issue 5 (2023)

Author(s):
H Lalawmpuii, Geeta Chauhan, Laltlankimi, A Lalruatdiki, Elizabeth VL Hmangaihzuali and Dhananjay Kumar

Abstract:
The present study was conducted to optimise the level of incorporation of soy milk for the preparation of ‘soy milk blend paneer'. In the experiment, paneer was prepared from whole milk (control) and a blend of whole milk and soy milk (prepared from soaked soyabean and water (1:3.5)) viz. T1 (whole milk: soy milk: 2:1) and T2 (whole milk: soy milk: 1:1). The treatments were analysed for various physico-chemical qualities and sensory evaluation. Based on sensory evaluation, the acceptability of paneer was improved with the incorporation of soy milk at T1 level (whole milk: soy milk: 1:1). The yield, pH, and moisture content also increased significantly with the addition of soy milk to whole milk. The protein, fat, and ash content were comparable between the treatments. Thus, the addition of soy milk to whole milk can be effectively carried out to improve the economics of paneer and add variety to products without compensating for its taste.