Effect of Incorporation of Soy Fortified: Cow Milk and Coagulation Temperature on Quality of Paneer

In this paper effect of incorporation of soy fortified cow milk and coagulation temperature on quantity of paneer has been studied. The different levels of soy fortified cow milk were 100:00, 75:25, 50:50, 25:75 and 00:100 and coagulation temperature were 75°C, 85°C and 95°C. The product were optimized by using the Response Surface Methodology (RSM) with desirable properties of Textural Profile Analysis i.e. hardness was in the range of 89.9 to 227.0 (g), springiness was in the range of 0.36 to 1.96, adhesiveness was in the range of 2.2 to 53.3 (J), gumminess was in the range of 16.3 to 147.0 (g), chewiness was in the range of 7.6 to 164.6 (g), cohesiveness was in the range of 0.21 to 1.13 (g), stickiness was in the range of -53 to -5 (g) and colour (whiteness) was in the range of 16.15 to 28.08. The data obtained for sensory properties viz. flavor was in the ranged between 17.72 to 40.63, body and texture was in the range between 16.63 to 26.72, colour and appearance was in the range between 5.1 and 8.6 and package of paneer was in the range between 2.6 and 4.4. The contour plot showed the superimposed optimum level of Coagulation Temperature and Soy milk proportion of Soy fortified cow milk paneer was (20-30):(80-70) % and coagulation temperature 93°C- 95°C the product achieved the desirable qualities i.e. hardness 195 (g), springiness 1.45, adhesiveness 29 (J), gumminess 76 (g), chewiness 118.5 (g), cohesiveness 0.41, stickiness -30 (g) and whiteness index 20.85 respectively. The result were correlated with the sensory score flavor 30.81, body texture 25.00, colour and apperance 6.70 and packaging 3.25. The soymilk incorporation at 25% and coagulation temperature 95°C resulted the optimum product quality having hardness 164.6 g, springiness 1.42, adhesiveness 39.2, gumminess 69.3 g, chewiness 110.6 g, cohesiveness 0.47, stickiness -25.6 g, whiteness index 22.44.