OPTIMIZATION OF SOYMILK CONCENTRATION IN PANEER USING SENSORY CHARACTERISTICS

Abstract

Soymilk is the main component of soy paneer, a dairy product that is suitable for vegans. The development of a soymilk-incorporated paneer formulation and an investigation into the impact of mixing soymilk and cow milk on the quality of paneer were the objectives of this study. Five different formulations of soy paneer, designated A, B, C, D, and E were obtained. The ratios of cow milk to soy milk were 100:0, 25:75, 50:50, 60:40, and 75:25 respectively. The samples underwent a sensory assessment. The ultimate soy paneer's microbiological state was assessed to investigate the growth of microorganisms at initial day. The sensory-optimized cheese sample was subjected to physicochemical analysis. Based on sensory analysis, the two groups that performed much better were 75% cow milk and 25% soymilk. Variations in soymilk and cow milk had a substantial impact on color, flavor, texture, and overall acceptability in most of the formulations. The results of the analysis of soy paneer for moisture, fat, protein, total solids, ash content, pH, and acidity were 54.45%, 21.79%, 22.25%, 48.44%, 1.55%, 6.51 and 0.45%respectively. Paneer's color, flavor, and texture are significantly influenced by soy milk. Sensory research shows similar textures in samples B, C, and D, but differences in overall acceptability in samples A and D. Significant variations were found in moisture content, total solids, protein, ash content, and pH, but similar fat and acidity levels were found between the control and best sensory sample.