The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


Affiliations
1 Department of Home Science, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, India
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad-211007, India
     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 317

PDF Views: 0




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

Abstract Views: 317  |  PDF Views: 0

Authors

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

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.