Effect on Physic-chemical Quality of Soymilk Blended Channa based Sweetmeat by using Natural Coagulant

Animal origin protein prices are beyond the purchasing capacity of average population. So for those who cannot afford costly protein available in market, plant origin protein source is very good choice e.g. Soybean. Many food scientists are working on to enhance the nutritive value of milk products. In this investigation an attempt has been carried out to enhance nutritive value of sweetmeat with low cost of production by using natural coagulant.

In this investigation soymilk used for partial replacement of cow milk in order to reduce cost of production of Channa Murki. Passion fruit juice (PFJ) having good nutritional properties successfully used for coagulation.

From this investigation it has been concluded that passion fruit juice can be successfully used instead of traditional coagulants in making of coagulated dairy products with high nutritive value.