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Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer SS Kumar, S Balasubramanian, AK Biswas, MK Chatli, SK Devatkal, Journal of food science and technology 48 (4), 498-501

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Title Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer SS Kumar, S Balasubramanian, AK Biswas, MK Chatli, SK Devatkal, Journal of food science and technology 48 (4), 498-501
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Creator SS Kumar, S Balasubramanian, AK Biswas, MK Chatli, SK Devatkal
 
Subject Low-fat paneer. Soy protein isolate . Physico chemical . Texture . Colour. Sensory quality
 
Description Not Available
The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T1), 0.1 (T2), 0.2 (T3) and 0.3% SPI (T4) were compared with high fat paneer (TC) made of high fat milk (6% MF and 9% SNF). CaCl2 (0.2%, w/v) was used as coagulant at 75 ± 1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p ≤ 0.05) in T1-T4 than in TC. The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p ≤ 0.05) for T1-T4 than TC. More than 0.2% SPI imparted beany flavour to paneer.
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Date 2021-07-14T08:52:28Z
2021-07-14T08:52:28Z
2011-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47891
 
Language English
 
Relation Not Available;
 
Publisher Springer-Verlag