1Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana
2Jain Irrigation Systems Limited, Jalgaon
3Mansinbhai Institute of Dairy & Food Technology, Mehsana
College of Food Technology, Marathwada Agricultural University, Parbhani-431 401, India
*Corresponding author's e-mail: ankur_ojha21@rediffmail.com
Online published on 13 January, 2015.
The study was conducted to come across various aspects of preparation of soy-paneer viz., preparation of soymilk, physiochemical characteristics of soy-paneer, effect of soaking time and concentration of coagulant on quality of soy-paneer as well as on retention of major isoflavones, to optimize the soaking time and concentration of coagulant for maximum retention of isoflavone and to obtain high quality soy-paneer. A uniform quality product in respect of nutrition, retention of isoflavones and overall acceptability, was obtained from varying the soaking time and concentration of coagulant.
Isoflavones, Process standardization, Soy-paneer
