Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Techno-economic feasibility of soy-Tofu a health food in Indian context
Submitted11-03-2015|
Accepted16-12-2015|
First Online 25-02-2016|
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.
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