Effect of soybean cultivars on the quality and function of soya paneer (tofu)

Abstract

The present investigation was made with an attempt to develop processed soya paneer by different soybean varieties, to find out the effect of nutritional quality on the nutritional and organoleptic properties of soy paneer (tofu), to find out the best one for processing as soy paneer (tofu) and to find out the properties of the soybean contributing the most in the textural properties of tofu. Five improved varieties of soybean of different morpho-types along with a local soybean cultivar from market were used in the study. Nutritional and physical properties of these were evaluated. Soy paneer was prepared with 100% soymilk using citric acid at a concentration of 0.5% as coagulant. The samples of tofu were freeze dried and were analyzed for nutritional/ antinutrients attributes while organoleptic characteristics were recorded for fresh soya paneer. It was found that VLB 201 has highest protein, fat content and lowest trypsin inhibitor activity among all studied soybean varieties. The tofu samples were subjected to sensory analysis by nine point hedonic scale. The tofu made from VLB 201 was liked most by the sensory panelists in comparison to other samples.