Post Graduate Teaching Department of Home-Science, Rashtrasant Tukadoji Maharaj Nagpur University, Jyotiba Phule Campus, Amravati Road-440 010, Nagpur, India.
Recipes from freshly extracted soymilk i.e. SM [ice-cream, kalakand, and pudding]; soy channa [rasgulla] and soy curd i.e. SC [kadhi and shrikhand] were prepared and evaluated for their palatability using control samples prepared from animal milk [AM]. Fat in freshly extracted SM and SC were estimated to be 3.08% and 1.9% which were low as compared to AM and animal curd [AC]. Calculated protein content of experimental recipes was found in the range of 2.38% to 10.26%. SM pineapple flavored ice-cream revealed higher overall acceptability. SM pudding was rated equally good for its appearance, texture and taste [t = 0.48, 1.81 and 1.91 respectively; p>0.05] when compared with AM pudding. SC kadhi was found to be better accepted over AC kadhi for its appearance, consistency and taste. SM products were found more economical as compared to AM products.
