Abstract: Soybean is an excellent source of protein and fat. However, beany flavour, indigestible components and anti-nutritional factors present in soybean pose obstacles in utilization of soybean. Soyapaneer one of the most nutritional products can be prepared from soymilk. Soypaneer contain 14 per cent proteins, 3.6 % fats and about 72 per cent moisture content. Milk paneer, though it is popular, but it is expensive costing Rs.300/kg. Hence it is out of economy to reach the majority of Indian people. In this context soypaneer is an appropriate alternative to milk paneer. Cost of soypaneer is only one third of milk paneer (Rs.100/kg) and gives all nutritional advantages and psychological satisfaction of eating cow milk paneer dish. Groundnut milk is good source of protein. Fortification of soypaneer with groundnut milk may produce best quality of paneer with improved texture and taste. Soya-groundnut paneer is one of the most nutritional products, which can be prepared from different proportions of soymilk and groundnut milk. In the present investigation, soy-groundnut paneer was prepared from different proportions of soymilk and groundnut milk. Further prepared soy-groundnut paneeer were evaluated for its proximate composition, textural characteristics and organoleptic properties. Soypaneer fortified with 10% groundnut milk improved taste soy-groundnut paneer and reduced typical beany flavour of soypaneer. The soy-groundnut paneer prepared from 90:10 proportion of soymilk and groundnut milk produced maximum yield and best quality attributes in terms of proximate composition, textural characteristics and organoleptic properties as compared to other proportions of soymilk and groundnut milk.
Keywords: Soybean, Soypaneer, soymilk, Groundnut milk
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