The present study evaluated the chemical composition of Chhana prepared from blends of buffalo milk and soy milk during refrigerated storage. Chhana was prepared using four buffalo milk:soy milk proportions, namely A1 (100:0), A2 (75:25), A3 (50:50) and A4 (25:75), and two coagul...
Open access
Research Article10.9734/mrji/2026/v36i61757
The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A),...
Open access
Research Article10.9734/afsj/2019/v12i330087
Enam Ahmed, Enamul Kabir, R. P. Rita, Mosammat Sadia Akther Sathi & Sohel Rana·Asian Food Science Journal·2019
This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but also...
Open access
Research Article10.9734/AFSJ/2019/45269
This research was carried out to determine the effects of thermal process of boiling of soy bean seeds on the nutritional status of soy milk and soy yoghurt produced by fermentation. The soybean seeds were de-hulled, boiled and thermally processed to soymilk. Food sweetener (Gluc...
Open access
Research Article10.9734/AFSJ/2018/44099