Background:
Milk supply in most countries of the world specially, in the developing countries is limited. Keeping in view of the shortage of milk, scientist all over the world worked extensively to find out some substitute for milk which looks like milk but not from the animal source. Groundnut is good source of energy and protein and may be a suitable commodity for development of such products. Traditional process involves soaking in water, grinding, filtration and formulation with sugar and flavor, which results a beverage with nutty flavor. The nutty flavor limits the consumer acceptability of the beverage. Also, groundnut paneer like product prepared from traditionally produced groundnut extract through coagulation and pressing do not had firm texture and good taste.
Technology Details:
The invention gives a solution to minimize the strong nutty flavor generation during the course of groundnut based dairy analogues preparation. It also gives solution to the soft texture of groundnut paneer as groundnut paneer produced through this technology is hard and spongy. The advantages of the process are::
• Negligible nutty flavor in groundnut dairy analogues products. :
• Harder and spongy texture of groundnut paneer like animal milk paneer.:
• Groundnut paneer with variable fat content can be prepared. :
• Groundnut based cream like product can also be obtained.:
• Time saving as claimed process does not require soaking step. :