Development and Optimization of a Novel Hybrid Paneer Formulation

AbstractThe growing demand for plant-based and sustainable protein alternatives has driven research into innovative dairy substitutes. Conventional paneer production relies heavily on animal milk, which raises environmental, ethical, and dietary concerns, especially among vegan and lactose-intolerant consumers. Hence, the present study was focused on creating an innovative coagulated protein product using mung bean (Vigna radiata L.) as the primary ingredient. Four different formulations were prepared: T1 (pure mung bean extract), T2 (70% mung bean extract + 30% buffalo milk), T3 (70% mung bean extract + 30% cow milk) and T4 (50% mung bean extract + 50% soy milk). A kinnow-derived bioenzyme was effectively used to induce coagulation. Sensory evaluation revealed that T3 scored the highest in key attributes, including color (7.8), flavor (7.1), appearance (7.5), texture (7.2), and overall acceptability (7.5). Although T1 demonstrated strong nutritional qualities, its sensory characteristics differed from the other formulations. The results highlight the viability of mung bean-based coagulated proteins as a sustainable, nutritious, and palatable alternative to conventional paneer, particularly for the expanding vegan consumer base.