Studies on carrot incorporated soypaneer

In the present study of formulation of carrot incorporated Soypaneer, the principle ingredients used were carrot, soybeans, and citric acid (coagulant). Carrot pulp was incorporated in soypaneer in two different ratios of 10% and 20%. A carrot incorporated soypaneer with improved colour, appearance, flavour, texture, and nutritional value was formulated. The product was assessed for its sensory and nutritional properties. The soypaneer incorporated with 20% carrot has almost equal acceptance to the milk paneer in terms of taste, nutritional value and acceptability.