*College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, Odisha, India.
**College of Agricultural Engineering and Technology, GBPUAT, Pantanager, Uttarakhand, India.
College of Agricultural Engineering and Technology, MAU, Parbhani, Maharastra, India.
Online published on 3 January, 2013.
Comparative study was conducted to identify the variety of soybean to obtain good quality soy paneer. Soybean varieties JS-335, MAUS-82 and MAUS-2 were employed for the preparation of soypaneer and the samples were evaluated for its yield and nutritional qualities. The quality characteristics such as color, taste, appearance, body, texture and overall acceptability were also studied. There was no significant difference in protein, fat and moisture contents of soypaneer prepared from different varieties, whereas yield varied significantly. Varieties JS-335 and MAU-82 produced paneer of better quality characteristics.
soybean, soymilk, soypaneer, quality attributes
