• Sonia Morya
• Mili Dey
• Farheen Usmani
• Devendra Kumar

Glycine max is botanical name of soybean, which is leguminous plant. Soybeans are the ample source of good quality proteins, and soybean properties can be utilized in the form of soybean tofu. Soya milk was obtained by soya bean followed by coagulation with raspberry and gooseberry to obtain tofu. Then, whey was drained out and hooped. Soy cake was pressed for half hour before cooling in cooled water for one hour for preparation of tofu. Soy tofu was prepared by using raspberry and gooseberry as coagulation agents and quality assessment of prepared samples was done on the basis of the physico-chemical parameters like carbohydrate, fat, moisture, protein, acidity, pH, and ash. The prepared tofu sample were also analyzed for organoleptic evaluation with respect of color & appearance, texture, taste & flavor, and OAA. Soy tofu can be used as an additional option for paneer and can be useful for hypersensitive entities especially people suffering with lactose intolerance problem. Soy tofu can be prepared by using natural coagulants (fruits juice), hence we can reduce the uses of chemicals.

Soy tofu, raspberry, gooseberry, physico-chemical, Organoleptic evaluation

" Technology development and organoleptic evaluation of soybean tofu using different combination of Rubus indicus and Phyllanthus emblica", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.49-55, November 2018, Available :http://www.jetir.org/papers/JETIRDR06008.pdf

" Technology development and organoleptic evaluation of soybean tofu using different combination of Rubus indicus and Phyllanthus emblica", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 11, page no. pp49-55, November 2018, Available at : http://www.jetir.org/papers/JETIRDR06008.pdf