English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The experimental research work was conducted at the Department of Agricultural Process Engineering, CAE & T, VNMKV, Parbhani (Maharashtra) to study the effect of different coagulants viz. citric acid (0.2%), CaSO4 (0.4%), CaCl2 (0.4%), MgSO4 (0.4%), MgCl2 (0.4%), acetic acid (0.5%) and alum (2.5%) on textural properties of soypaneer. It is revealed from the study that the values of hardness, gumminess and chewiness of soypaneer prepared by using different coagulants varied widely due to differences in gel network influenced by different coagulants. The alum coagulated soypaneer having highest hardness value gives hard textured soypaneer with high value of cohesiveness (0.69). Similarly the magnesium coagulated soypaneer having the least value of hardness gives loose textured soypaneer with least value of cohesiveness (0.65). The type of coagulant had nonsignificant effect on the springiness values of soypaneer. The data also revealed that the effect of different coagulants on the adhesiveness values of soypaneer was found to be nonsignificant.

Effect of different coagulants on textural properties of soypaneer