Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 135-138

SENSORY AND TEXTURAL PROPERTIES OF TOFU MANUFACTURED BY BLENDING BUFFALO MILK

Jayeeta Mitra1, Alok Jha*, Tanweer Alam2, D. S. Singh, Shashi Kumar Ranjan, Saurabh Pathak, Anjum Naz

Affiliations

¹Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 002

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Cite article:- Mitra1 Jayeeta, Jha* Alok, Alam2 Tanweer, Singh S. D., Ranjan Kumar Shashi, Pathak Saurabh, Naz Anjum (2024). SENSORY AND TEXTURAL PROPERTIES OF TOFU MANUFACTURED BY BLENDING BUFFALO MILK. Asian Journal of Dairy and Food Research. 32(2): 135-138. doi: .

ABSTRACT

Soya bean (Glycine max (L) merr) is an excellent source of dietary protein, minerals and vitamins for human food. Use of soymilk in diet can help to lower the elevated cholesterol as the fatty acid compounds present in soymilk bind with cholesterol in the intestine, resulting in reduced cholesterol in the blood. To increase the consumer acceptability of tofu a study was conducted to blend tofu with buffalo milk in different ratio and was analyzed for its textural and sensory quality. It was found that overall acceptability increased for 10% replacement of soymilk with buffalo milk for preparation of tofu.

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REFERENCES

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Asian Journal of Dairy and Food Research

SENSORY AND TEXTURAL PROPERTIES OF TOFU MANUFACTURED BY BLENDING BUFFALO MILK

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