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. 2025 Apr;90(4):e70222.
doi: 10.1111/1750-3841.70222.

A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk-Based Formulation

Keshav Raghav Hegde  1 , Malini Buvaneswaran  1 , Bhavana M R  2 , Vincent Hema  2 , Ashish Rawson  1 , Sinija V R  1
Affiliations

A Step Closer to Sustainable Hybrid Vegan Paneer: Peanut and Millet Milk-Based Formulation

Keshav Raghav Hegde et al. J Food Sci. 2025 Apr.

Abstract

In response to the increasing demand for sustainable and nutritious plant-based alternatives, this research aimed to formulate a hybrid vegan paneer using a combination of peanut and millet milk (PMM) fortified with millet protein isolate. The physicochemical, textural, sensory, functional, and microstructural properties of hybrid paneer were evaluated against conventional dairy paneer (DP). Among the formulations, the hybrid paneer P5 (60:40 peanut milk: millet milk) exhibited a significantly darker color, higher moisture content (63.66% ± 0.66%), and crude fiber (2.73% ± 0.02%), while having a lower fat content (11.99% ± 0.15%) than DP. Microstructural analysis revealed larger interstitial spaces affect the textural properties of P5. Fourier transform infrared spectroscopy (FTIR) spectra indicated a prominent difference in transmittance bands in amide regions, which denotes the differences in protein structure. Sensory evaluation showed an overall acceptability score of 6.86 ± 0.21 in the P5. These findings suggest that hybrid paneer offers a plant-based alternative with enhanced fiber, reduced fat content, and an acceptable sensory profile for consumers seeking non-dairy options.

Keywords: millet protein; nutritional properties; peanut milk; sensory; texture; vegan paneer.

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