Title

EFFECT OF CONCENTRATION OF COAGULANT AND SOAKING TIME ON RETENTION OF MAJOR ISOFLAVONES AND QUALITY OF SOY-PANEER.

Authors

Ojha, Ankur; Kulkarni, D. N.; Sharma, Akriti; Joshi, Swati

Abstract

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.

Subjects

COAGULANTS; SOYMILK; ISOFLAVONES; SOYBEAN processing; MANUFACTURING processes; STANDARDIZATION

Publication

Asian Journal of Dairy & Food Research, 2014, p251

ISSN

0971-4456

Publication type

Academic Journal

DOI

10.5958/0976-0563.2014.00612.5