Soymilk has been found to promote growth in infants allergic to cow's milk. Being cheaper, it holds out a considerable promise as an effective substitute for animal milk. The use of soybean as human food is restricted in India due to off flavor, anti-nutritional factors and chalky taste. In order to improve the nutritional as well as organoleptic quality of soymilk, the feasibility of blending partially germinated soybean seeds with normal seeds was assessed. Germinated (36 hour) and ungerminated soybean seeds (var. PK 416) were blended in the ratio 0:100, 10:90, 20:80, 30:70 and 100:0 in order to obtain various blending levels. The soybean meal so obtained was used to produce soypaneer which was evaluated based on physical and sensory characteristics. The physical as well as organoleptic quality of soypaneer improved with increasing proportion of germinated seeds. Fully germinated seeds gave paneer of the most acceptable quality.
Germination, Organoleptic, Soybean, Soymilk, Soypaneer
