Formulation and Organoleptic Evaluation of Soymilk Fortified Food Products

Abstract

In the present study, bakery products and milk shakes were selected to fortify with soy milk. These products are easily available and cost effective too. In fruit varieties apple, grapes and pomegranate were selected, because it goes well with soymilk blend, and without any curdling, it promotes good texture, taste and flavour. In case of bakery items bread, biscuit, cake were selected for fortifying with soy milk, it promotes better texture comparatively than other baked items such as buns, piecrust and puffs.