Abstract:
Soy paneer is a vegan friendly dairy product prepared by using soymilk as a principle ingredient. The aim of this research was to develop the formulation for soymilk incorporated paneer and to study the effect of blending of soymilk and cow milk on paneer quality. Design expert ® 10 was employed for formulating the recipe of paneer. The obtained 6 formulations of soy paneer coded as A, B, C, D, E and F with varying levels of soymilk and cow milk were prepared in lab where the ratio of cow milk: soy milk were in 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The samples were subjected to sensory evaluation. Microbiological status of the final optimum soy paneer was determined to study the effect of formulation on microbiology. Chemical analysis of the sensory optimized paneer sample was carried out.
From sensory evaluation, 70% cow milk and 30% soymilk were found to be significantly best (p<0.05). In most of the formulations, body, color, flavor, texture and overall acceptance were significantly affected (p<0.05) by variation in soymilk and cow milk. Soy paneer analyzed for moisture, fat, protein (%N×6.25), total solids, ash content, pH and acidity were found out to be 56.68%, 19.04%, 23.83%, 47.94%, 2.23%, 5.350 and 0.507 respectively while that of control sample was found out to be 55.97%, 18.98%, 19.93%, 48.65%, 1.45%, 6.52 and 0.41% respectively.
