STUDIES ON QUALITY CHARACTERISTICS AND SHELF LIFE OF SOYPANEER

The study was undertaken to standardize the process parameters involved in the preparation of soypaneer and evaluate their effects on textural properties .The soymilk plant (SC-20) was used for the preparation of soymilk. The pneumatic paneer press was developed by modifying a manual paneer press. The pressure in the pneumatic paneer press varies in the range of 0 to 10 bar. The standardized process parameters viz. soaking time of soyadal (4, 3, 2 h at 15, 25 and 35ºC, respectively), grinding time of soaked soyadal (5 min), coagulant (citric acid), concentration of citric acid (0.2 %), coagulation temperature of soymilk (80ºC), pressing pressure (3 bar), pressing time (25 min), were obtained. The textural properties of soypaneer prepared using standardized process parameters were: hardness (151.96 g), chewiness (100.78 g), gumminess (101.05 g), cohesiveness (0.665), springiness (0.9973), adhesiveness (-0.140). The moisture content and yield of paneerwere found as 69.5 % and 1.032 kg per kg of dry soyadal, respectively. The edible coating was prepared with WPC (6 %), glycerol (5 %) and potassium sorbate (1 %).