Asian Journal of Dairy and Food Research, volume 33 issue 4 (december 2014) : 251-254

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

Ankur Ojha*1, D.N. Kulkarni2, Akriti Sharma, Swati Joshi3

Affiliations

¹College of Food Technology, Marathwada Agricultural University, Parbhani-431 401,India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00612.5

Cite article:- Ojha*1 Ankur, Kulkarni2 D.N., Sharma Akriti, Joshi3 Swati (2025). EFFECT OF CONCENTRATION OF COAGULANT AND SOAKING TIME ON RETENTION OF MAJOR ISOFLAVONES AND QUALITY OF SOY-PANEER. Asian Journal of Dairy and Food Research. 33(4): 251-254. doi: 10.5958/0976-0563.2014.00612.5.

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.

KEYWORDS

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

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