Characteristic evaluation of soy-groundnut paneer

Khodke, S. U.; Pardhi, Minakshi; More, Pramodini; Kakade, Avinash

doi:10.9790/2402-08921216

Cited by 9 publications

(5 citation statements)

References 4 publications

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“…As noted above, the literature repeatedly describes beany flavor and gritty mouthfeel to be “off characteristics” and undesirable in soy products. These studies suggest that modifying fermentation, processing, or blending other plant-based milks approaches improves these sensory characteristics [ 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. It is described that beany and gritty sensory attributes are reduced; however, no study directly measured these attributes during sensory analysis.…”

Section: Review Of the Sensory Methodsmentioning

confidence: 99%

“…Khodke et al [ 21 ] created six soft PBCS at varying ratios of soy to groundnut (a legume crop formally known as peanut) milk in order to reduce the naturally occurring beany flavor of soymilk. Results of a hedonic evaluation (9-point hedonic scale) performed by 10 trained participants indicated the 90:10 soy/groundnut ratio received the highest acceptability rating compared to other ratio blends, including PBCS control, in terms of color, flavor, appearance, texture, and taste.…”

Section: Literature Reviewmentioning

confidence: 99%

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Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Short

Kinchla

Nolden

2021

Foods

100

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Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

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Section: Review Of the Sensory Methodsmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Short

Kinchla

Nolden

2021

Foods

100

View full text Add to dashboard Cite

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“…Even though soya-based DFICs have been investigated by many scholars (Hofmann and Marshall, 1985; Chumchuere et al , 2000; Noh et al , 2005; Ifesan and Oguntoyinbo, 2012; Li et al , 2013; Adejuyitan et al , 2014; Khodke et al , 2014; Lorrungruang et al , 2014; Murugkar, 2014; James et al , 2016; Li et al , 2017), it was found that most of the commercial DFICs sold in the UK were coconut-oil-based (74%) and only 3% of them were soya-based. By the time this paper was written, no scientific articles on coconut-oil-based DFICs had been published; however, patents on DFIC manufacturing processes mention this ingredient (Holz-Schietinger et al , 2014; Bergsma, 2017, Grzanich et al , 2017; Tedesco, 2018; Yehezkeli and Langiel, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Adejuyitan et al (2014) produced DFICs using different soya milk to coconut milk ratios; they found that the most accepted sample was that featuring the highest proportion of coconut milk (50%w/w). Similarly, Khodke et al (2014) employed different proportions of soya milk and peanut milk to prepare DFICs; overall, the sample containing 90%w/w soya milk and 10%w/w peanut milk was the most preferred by the sensory evaluation participants, followed by the sample containing only soya milk. Ifesan and Oguntoyinbo (2012) prepared various DFIC samples by combining sesame milk and soya milk at different ratios; the product containing only soya milk obtained the highest overall sensory score.…”

Section: Introductionmentioning

confidence: 99%

Dairy-free imitation cheese: is further development required?

Saraco

Blaxland

2020

BFJ

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PurposeThe aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.Design/methodology/approachMarket research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.Findings109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.Practical implicationsThe findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.Originality/valueNo academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.

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“…The groundnut is particularly valued for its protein content having high biological value (Khodke et al . ).…”

Section: Introductionmentioning

confidence: 97%

Effects of Temperature on Thermo‐Physical Properties of Roasted Peanut Paste (Arachis Hypogaea L.) Blended with Soybean Oil

Raigar

Mishra

2016

Journal of Food Quality

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The thermo-physical properties of peanut paste (PP) blended with varying amount of soybean oil (SO) (0-25%, w/w) were studied as functions of temperature (30-70C). Thermal conductivity (k), thermal diffusivity (a) and specific heat (C p ) were determined using the thermal pro analyzer (line heat source methods) while the density (q) was determined by the pycnometer. The k and a were in the range of 0.079-0.214W/m/Kand 0.067-0.164 m 2 /s that decreased with increase in temperature and the proportion of SO. The density (929-1047 kg/m 3 ) decreased with increasing temperature and SO content. The C p was found to range between (1.10-2.64) 3 10 23 kJ/kg/C, which also increased with increases in temperature and SO proportion in the blend. The calculated activation energy was higher for pure PP. A multiple regression polynomial equations were developed of k, a, C p and q, as a function of SO supplementation and temperature. PRACTICAL APPLICATIONSPeanut paste, butter and peanut-based ready-to-eat therapeutic food (RTE-TF) have been considered as an important protein and energy rich food in addition with macro and micro nutrients. These peanut-based products are mostly used for breakfast and for fighting with malnutrition. Peanut paste is a high viscous product retaining the strong aroma and flavor of the raw materials. The blending amount of soybean oil and varying temperature influences the physical, heat transfer characteristics, flow behavior and oil deterioration quality of the product while processing. This highly unique and conceptual findings on the thermo-physical changes of peanut paste as a function of temperature and amount of soybean oil blending is boon for industry involved in the food and equipment manufactures.

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Characteristic evaluation of soy-groundnut paneer

Cited by 9 publications

References 4 publications

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Dairy-free imitation cheese: is further development required?

Effects of Temperature on Thermo‐Physical Properties of Roasted Peanut Paste (Arachis Hypogaea L.) Blended with Soybean Oil

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