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Techno-economic feasibility of soy-Tofu a health food in Indian context

Mohan Singh, Devendra Kumar Verma* and Devendra Kumar1
College of Agricultural Engg., Jawaharlal Nehru Krishi Vishwa Vidyalaya,Jabalpur – 482 004, India.
devendra902@gmail.com

Page Range:
23-27
Article ID:
DR-995
Online Published:
4-03-2016
Abstract
The soy paneer made from different blends of soy milk and buffalo milk (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50.). A sensory test was also made to judge its consumer acceptability. The test of significance of sensory test of paneer made from soymilk (unhulled soybean) and buffalo milk was made using completely randomized design. After analysis of results it was found that the colour and appearance of soypaneer improved with increase in part of buffalo milk in blend. The taste improved with increase in part of buffalo milk in blended milk. The flavour improved with increase in part of buffalo milk in blended milk. The texture and consistency improve with increase in part of buffalo milk in blended milk. The overall acceptability improves with increase in part of buffalo milk in blended milk. At 30:70 per cent blend the soypaneer was not only acceptable to consumer, but it also maintained the identity as soypaneer. Production cost of soy milk was found to be Rs. 5.84 per liter whereas that of Tofu was found to be Rs. 60.00 per kg.
Keywords
Anarobic grinding, Deodoriser, Filter press, Grinder cooker, Soy cow machine, Soy paneer, Soy slurry, Tofu.
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