Evaluation of Nutritional and Sensory Quality of Functional Extruded Paneer Produced from Soy Flour Blended with Reconstituted Skim Milk Paneer

Abstract

A study was conducted to prepare functional extruded paneer by using of soy flour with reconstituted skim milk paneer which could be used as protein and iron rich extruded food. The research evaluated nutritional and sensory quality of the functional extruded paneer with the level of soy flour 5, 10 and 15% respectively. The study showed better sensory score of 10% soy flour blended reconstituted skim milk paneer with the respect of flavor, body & texture and overall acceptability. The other treated sample (control, 5 and 15%) were found lesser sensory score compare to 10% treated sample. The functional characteristics such as Water Solubility Index (WSI), Water Absorption Index (WAI) and Oil Absorption Index (OAI) values were significantly influence by the soy flour in the treated samples. The WSI and WAI significantly increases but OAI was decreases with significantly increase in soy flour levels. The nutritional composition highest found in 15% level of soy flour sample with moisture (5.97%), fat (17.79%), protein (45.86%), minerals (2.96%), fibre (2.21%) and iron (1.84 mg/100gm) but the carbohydrates content was recorded highest in control sample with 28.81% and lesser in 15% soy flour treated sample (25.21%). The developed product could be replace the another breakfast cereals based product and it is ready to eat food so there is no time are required for preparation. The functional extruded paneer had excellent source of energy with respect to fat, protein, fibre and iron. The increasing of soy flour blending in sample the nutriotional characteristics was increases and it can be helpful for the children, pregnant women and people suffering from the anemia disease. It could to reduce the deficiency of the anemia among the people.