• Dr. R. Kanchana
• Gracias Ninoska Sonia
• Patel Monica
• Naik Soumya Vinayak
• Naik Akshata Sunil & Naik Madhuri Vinod

The demand for alternatives to cow’s milk is growing due to problems with lactose intolerance and desire for more ‘vegetarian’ alternatives. Soy milk-based products have emerged as a popular alternative to traditional dairy-based one due to strong antioxidant properties which have capability of lowering cholesterol and saturated fat and thus have gained significant consideration for their nutritional health benefits and are expected to drive the growth market in the near future. Continuous efforts are being made to develop products from certain non-conventional food sources such as soybeans to convert them to more acceptable and palatable forms thus producing low-cost nutritious foods. But studies are still scanty in this area and therefore interest in soy-based product has been identified as the prime objective of the present study. Through this project we offer absolute dairy-free soy based products. The survey of sensory evaluation was undertaken to measure consumer’s attitudes and expectations toward the products. The research work is being pursued to explore the inherent technological opportunities for better utilization of these resources in designing value added foods which have the high potentials for commercialisation.

anti-oxidant; dairy-free; lactose intolerance; sensory evaluation; soybeans

"ALTERNATIVE PROTEIN SOURCE FOR RESOURCE SUSTAINABILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 4, page no.425-427, April-2018, Available :http://www.jetir.org/papers/JETIR1804302.pdf

"ALTERNATIVE PROTEIN SOURCE FOR RESOURCE SUSTAINABILITY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp425-427, April-2018, Available at : http://www.jetir.org/papers/JETIR1804302.pdf