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

DOI: 10.18805/ajdfr.v35i1.9247    | Article Id: DR-995 | Page : 23-27
Citation :- Techno-economic feasibility of soy-Tofu a health food in Indian context .Asian Journal Of Dairy and Food Research.2016.(35):23-27

Mohan Singh, Devendra Kumar Verma* and Devendra Kumar1

devendra902@gmail.com
Address :

College of Agricultural Engg., Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur – 482 004, India.

Submitted Date : 11-03-2015
Accepted Date : 16-12-2015

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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