Development and Analysis of Vegan Paneer

Development and Analysis of Vegan Paneer

Author Name : Sruthi C K, Swetha P

ABSTRACT : Soybean provides high quality protein with minimum saturated fat. Soybean contains all the three nutrients viz., carbohydrate, protein and fat required for good nutrition, as well as fiber, vitamins and minerals. It has high PUFA content. Soybean has more than twice the amount of minerals, especially calcium, iron, zinc and phosphorus than any other legume. Oat milk has gained popularity in recent years as a dairy-free alternative to cow’s milk, offering numerous health benefits and a creamy texture that makes it a versatile ingredient in cooking and baking. The objectives is to develop paneer using soymilk and oats milk with different ratio. Physiochemical analysis are carried out by prepared paneer.