STUDIES ON QUALITY CHARACTERISTICS AND SHELF LIFE OF SOYPANEER
Versandkostenfrei!
Versandfertig in 6-10 Tagen
50,99 €
inkl. MwSt.
PAYBACK Punkte
25 °P sammeln!
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 %), coagul...
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 1.032kg per kg of dry soyadal, respectively. The edible coating was prepared with WPC (6 %), glycerol (5 %) and potassium sorbate (1 %).
Andere Kunden interessierten sich für
