Vol. 9, Issue 4, Part I (2025)

Soy paneer, commonly known as tofu, is a popular plant-based protein source, derived from soybeans. This study aimed to evaluate the physicochemical properties and sensory attributes of soy paneer produced using a standard procedure. The soybeans were processed to extract soy milk, which was coagulated using citric acid to obtain tofu. Various physicochemical parameters such as pH, fat content, acidity, and Solid Not Fat (SNF) were analyzed, revealing that the tofu had a pH of 5.25, fat content of 5%, and SNF content consistent with standard tofu preparation practices. The sensory evaluation, conducted using a 9-point hedonic scale, revealed average scores of 6 for colour, texture, and overall acceptability of the raw paneer, with cooked paneer showing improved sensory scores, particularly in taste (7.5) and texture (7). A five-day storage study under refrigeration indicated that while sensory properties were maintained for up to 3 days, the tofu exhibited undesirable odour after 5 days, indicating a decline in quality and unfit for consumption beyond this period. The findings suggest that soy paneer (tofu) is a nutritious and acceptable alternative to dairy paneer, with satisfactory sensory attributes and reasonable shelf stability when properly stored.