Vol. 9, Issue 9 (2020)

Author(s):
SB Jadhav and SU Khodke

Abstract:
The experiment was conducted at the department of Agricultural Process Engineering, CAE & T, VNMKV, Parbhani (Maharashtra) to study the effect of varying pressing pressure and pressing time on textural qualities of soypaneer. Soypaneer was prepared using 0.2% citric acid as a coagulant. Four levels of pressing pressure (1, 2, 3, 4 bar) and three levels of pressing time (15, 20, 25 min) were taken and soypaneer samples were prepared. The textural properties (Hardness, Cohesiveness, Springiness, Gumminess, Chewiness and Adhesiveness) of soypaneer samples were evaluated using texture analyzer (TA. XT. Plus Texture Analyzer, Stable Micro System, UK). The study indicated that all the textural properties of soypaneer were found to increase with increase in pressing pressure and pressing time. The pressing pressure of 3 bar and pressing time of 25 min were found to get desired hardness of soypaneer.