QUALITY CHARACTERISTICS OF PANEER PREPARED FROM DIFFERENT VARIETIES OF SOYBEAN

Eight soybean varieties were used to study the quality characteristics of soy paneer. The protein content of the variety was significantly correlated with protein content of soy milk (r= +0.92) and soy paneer (r= +0.76), respectively. However, no significant correlations between (i) protein content of the bean and paneer yield, and (ii) protein content of the bean and its % recovery in the product were observed. The moisture content of the product significantly influenced its porosity (r= +0.96) and shear strength (r= -0.99). Deep-fat-frying (180-degrees-C for 8 min) substantially reduced moisture content of the product and enhanced its fat content. On sensory qualities, paneer prepared from 'Pb-1' variety was superior to paneer prepared from other varieties.