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Instrumental Textural Profile Analysis of Soy Fortified Pressed Chilled Acid Coagulated Curd (Paneer)

Abstract Studies were conducted to observe the effect of varying fat content in milk (0–6%) and varying proportion of soy milk (7.5°B, 0–40%) in the blend on the textural properties of Soy Fortified Paneer (SFP). Instrumental Texture Analyzer of Stable Micro System was used to measure the texture of paneer containing varying level of fat and soy solids for texturel profile analysis (TPA). Texture profile data, thus obtained, were used to develop regression models between fat content in milk and proportion of soy milk in blend with that of the dependent variable hardness, cohesiveness, chewiness, springiness and adhesiveness. The high correlation coefficients of each developed model confirmed its suitability in representing experimental data. Based on to these models SFP samples prepared using a blend (15:85 v/v) of soy milk (7.5°B) and buffalo milk (3.12%) was found to be suitable for producing textural characteristics similar to that of control paneer sample.