International Journal For Multidisciplinary Research

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Development, Physicochemical, and Sensory Evaluation of Vegan Paneer and their products derived from Soy and Coconut Milk

Author(s) Dr. Ravinder A, Mr. Anil U, Ms. Chaitanya Aparna Reddy.K, Ms. Pradeepthi Thoom
Country India
Abstract This study developed and evaluated vegan paneer from soy milk and coconut milk, with partial incorporation of buffalo milk to aid coagulation. Physicochemical analysis revealed that soy paneer had the highest moisture content (61.28 ± 0.29 g/100 g), crude fibre (4.2 ± 0.04 g/100 g), and mineral density, particularly magnesium (30.26 ± 0.05 mg/100 g), iron (5.4 ± 0.02 mg/100 g), and calcium (350 ± 4.80 mg/100 g). Coconut milk–based paneer exhibited superior protein (20.2 ± 0.16 g/100 g) and fat content (24.5 ± 0.13 g/100 g) and higher phosphorus (192.1 ± 0.12 mg/100 g). Sensory evaluation indicated higher acceptability for coconut milk–based paneer across colour, flavour, texture, and overall acceptability. Both soy and coconut paneer were successfully processed into value-added products, including snacks and gulab jamun, demonstrating functional versatility and suitability as plant-based dairy alternatives. The findings highlight the potential of these formulations for lactose-intolerant and health-conscious consumers, promoting nutritional adequacy and sustainable food innovation.
Keywords Vegan paneer, soy milk, coconut milk, physicochemical analysis, sensory evaluation, plant-based dairy alternative, value-added products.
Published In Volume 7, Issue 6, November-December 2025
Published On 2025-12-25
DOI https://doi.org/10.36948/ijfmr.2025.v07i06.64524
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