International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:10, October, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 3554-3558

Low Cost Technology of Soy-Paneer (Tofu) Health Food from Soymilk Blended with Buffalo Milk
S.P. Tripathi1, S.P.S. Somvanshi2, Sonam Tripathi1, R.P. Patel1 and G.S. Kulmi1
1RVSKVV- Krishi Vigyan Kendra, Mandsaur-458001, Madhya Pradesh, India
2BUAT- Krishi Vigyan Kendra, Hamirpur - 210301, Uttar Pradesh, India
*Corresponding author

Soybean (Glycine max), otherwise known as a ‘miracle crop’ with over 40 per cent protein and 20 per cent oil, minerals and vitamins for human food originated in China. Soy foods are nutritious, economical and provide many health benefits. A number of processed soya products are available in the market. They include Soya milk, Soya flour, Soya curd and Tofu (Soya Paneer). Besides its nutritive quality, functional properties of Soy Protein have opened avenues for producing new products and improving the quality of existing standard food products. Research trial was conducted in Mandsaur district of Madhya Pradesh (M.P.), under the Front Line Demonstration (FLD) programme, thirteen farm women were selected randomly and questionnaire was developed to study demographic parameters and extensive review of the value addition training of respondent of village. Soybean paneer (tofu) fortified by blending 70:30 ratio of soy milk and with buffalo milk then blended milk was coagulated with 2% acetic acid. After draining of whey coagulum was set as soy paneer and some was analyzed for organoleptic parameters. The result findings show that the benefit cost ratio was (1.64) found in improved method and (1.31) in traditional method, where income was increased 64.67 % compare to traditional method. Farm women earn the money by value added product of fortified soy-paneer. It was found that overall acceptability increased with 30 % addition of buffalo milk used for preparing soy-paneer (Tofu) that increased the quality of product and also increased the income of farm women.

Keywords: Soy-paneer (Tofu), Buffalo milk, Income, Farm women, Sensory parameter

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How to cite this article:

Tripathi, S.P., S.P.S. Somvanshi, Sonam Tripathi, R.P. Patel and Kulmi, G.S. 2018. Low Cost Technology of Soy-Paneer (Tofu) Health Food from Soymilk Blended with Buffalo Milk.Int.J.Curr.Microbiol.App.Sci. 7(10): 3554-3558. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.