Title of article
Development of New Analogue from Soy Milk - Pantooa
Author/Authors
CHAKRAVORTY، S. نويسنده , , GANGOPADHYAY، S. K. نويسنده , , SANYAL، M. K. نويسنده , , CHAKRABARTI، S. R. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-300
From page
301
To page
0
Abstract
Soy milk chhana and potato paste combination at 60:40, 50:50 and 40:60 ratios were used to prepare the pantooa analogue. A product with 40:60 combination yielded a most suitable and acceptable sample, which was smooth soft and spongy and was similar to the market sample of pantooa. The product was without the typical beany odour of soy milk.
Keywords
Sensory quality , Potato paste , Soy milk , Pantooa analogue
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119628
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