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. &nbsp;5.84 per liter whereas that of Tofu was found to be Rs. 60.00 per kg.

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

Present research work intended to standardize the recipe for preparation of toffee by incorporating soft date (Pheonix dactylifera) pulp as a nutritional enrichment of sugar and protein and also to incorporate medicinal values of date. Uniformly ripened soft dates were selected and washed with water, blanched in hot water at 80&deg;C. for 1 to 2 min. The seed present in central portion was scooped out. The peripheral pulpy portion free from seeds was cut and pulped in mixer and grinder. The extracted pulp was concentrated to about 1/3rd of its original volume and then sugar, glucose syrup, fat and skim milk powder paste was added. The whole mixture was cooked up to concentration of 80-85&deg; Brix. The standard recipe for toffee obtained as soft date pulp 1 kg, sugar 550 g, liquid glucose 150 g, fat 150 g and skim milk powder 150 g at 86&deg;C cooking temperature. &nbsp;The soft date toffee with good sensory properties was chemically analyzed that contain moisture 7.2 %, ash 2.2 %, crude protein 4.5 %, crude fat 8 %, TSS 86&deg; Brix, pH 5.9 and acidity 0.30%.&nbsp;

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

Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery