Nutritional and Technological Qualities of Paneer Based Dessert Prepared from a Blend of Milk and Soymilk

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Authors

  • Akanksha Yadav
     Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 ,IN
  • S. Sheikh
     Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 ,IN
  • Ramesh Chandra
     College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 ,IN
  • Rakhi Singh
     College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 ,IN

Abstract

Soymilk, which can be extracted from soybeans using modern technology can be made to taste great while containing all the nutrients of soybean, it can be handled and used much in the same way as dairy milk. It is lactose free, cholesterol free and low in saturated fat Soymilk is an excellent source of high quality protein, B vitamins, calcium and vitamin D. Soymilk is free of the milk sugar (lactose) and is a good choice for people who are lactose intolerant. Also it is a food alternative for those who are allergic to cow's milk. Only 0.5 per cent of the children are allergic to soymilk, whereas 2.5 per cent are allergic to cow's milk.

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Published

2008-12-01

How to Cite

Yadav, A., Sheikh, S., Chandra, R., & Singh, R. (2008). Nutritional and Technological Qualities of Paneer Based Dessert Prepared from a Blend of Milk and Soymilk. The Indian Journal of Nutrition and Dietetics, 45(12), 530–533. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4900

Issue

Volume 45, Issue 12, December 2008

Section

Original Articles

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