Studies on effect of pre-treatments on quality of Soypaneer

Citation
Vn. Shinde et al., Studies on effect of pre-treatments on quality of Soypaneer, J FD SCI M, 38(1), 2001, pp. 54-55
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
54 - 55
Database
ISI
SICI code
0022-1155(200101/02)38:1<54:SOEOPO>2.0.ZU;2-N
Abstract
Soymilk paneer was prepared by subjecting soybean to pre-treatments such as soaking in solution each of 1% NaHCO3 and NaOH, cooking under pressure and boiling in distilled water for 30 min. The soaking pre-treatment in 1% sol ution of NaHCO3 was found better in the contents of protein, fat, total sol ids and yield of paneer. The organoleptic qualities of this paneer were als o observed to be superior over the paneer prepared by other pre-treatments, but inferior to buffalo milk paneer.