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Correspondence to Author: Yuvraj Singh*, Shanker Suwan Singh**, Pranjal Tiwari ***, Shanta Peter****. 

* Student of M.Sc. Food Science & Technology.
** Assistant Professor (Selection Grade), Department of Food Science and Technology.
*** M.Sc. Dairy Technology. ****Assistant Professor, Food Science and Technology/Dairy Technology, Sam Higgibottam University of Agriculture, Technology and Sciences, Prayagraj(UP)-I

Abstract:

Attempts to improve the nutritional value and flavor of conventional tofu have been spurred by the growing demand for plant-based and functional foods. The creation and evaluation of fortified tofu using varying ratios of almond and coconut milk to soy milk (100:0:0, 80:15:5, 70:20:10, and 60:25:15) was the main focus of this study. A 9-point hedonic scale was used to assess the fortified tofu samples' physicochemical characteristics, such as their fat, protein, carbohydrate, ash, moisture, and dietary fiber content, as well as their microbiological quality and organoleptic qualities. The sample containing 70% soy milk, 20% almond milk, and 10% coconut milk (T2) demonstrated the best balance between nutritional value and sensory appeal out of all the treatments. The lipid, fiber, and micronutrient profile was greatly enhanced by the fortification without sacrificing the product's palatability or safety. The results indicate that tofu can be supplemented with almond and coconut milk to make it more nutrient-dense, lactose-free, and sustainable for vegan and health-conscious consumers.

Citation:

Yuvraj Singh, Development and Quality Assessment of Fortified Tofu from Soymilk Incorporated with Almond Milk and Coconut Milk. Journal of Nutrition and Food Science Research 2025.