Studies on effect of pre-treatments on quality of Soypaneer

被引：0
|
作者：
Shinde, VN [1 ]
Kadam, PS [1 ]
Pawar, VD [1 ]
Kshirsagar, RB [1 ]
机构：
[1] Marathwada Agr Univ, Coll Food Technol, Parbhani 431402, Maharashtra, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 01期
关键词：
soymilk; soypaneer; soaking; pressure cooking; boiling; organoleptic quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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% solution of NaHCO3 was found better in the contents of protein, fat, total solids and yield of paneer. The organoleptic qualities of this paneer were also observed to be superior over the paneer prepared by other pre-treatments, but inferior to buffalo milk paneer.
引用
收藏
页码：54 / 55
页数：2
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