Study on Assessment of Nutritive Value of Products Developed using Soy Milk

The present study entitled "study on assessment of nutritive value of products developed using soymilk" was carried out with the objectives Preparation of value added healthy food products by incorporation of soymilk, cow milk .To assess the Organoleptic quality of prepared food products to determine the nutritional composition of prepared food products. To calculate the cost of the prepared food products. The prepared food products were carrot Halwa, fruit custard and smoothie with soymilk in different proportions and served as treatment T1, T2, T3 respectively. Sensory evaluation was carried out using nine point Hedonic scale. Data obtained were statically analyzed by using analysis of variance (ANOVA), t- test and critical difference (CD) method. On the basis of findings, it was observed that in case of all the three food products namely carrot Halwa, fruit custard and Smoothie incorporation level scored the best with regard to body and texture, taste and flavor and overall acceptability. Three replications and treatments for all the three products were carried out and mean value were obtained. Enrichment with soymilk, fruits in products carrot Halwa, fruit custard and smoothie is well acceptable, based on sensory evaluation andT2 (soymilk +cow milk 50:50) was the best in all products. "Carrot Halwa" is rich in (Protein-9.71 Fat- 10.33 Iron- 5.12and fibre- 5.94), custard is rich in (Fibre 2.16carbohydrate-9.31and protein- 4.75) and for “Smoothie� is rich in (Energy- 287.7carbohydrate- 46.91and protein- 7.92) these three products are also rich in iron, fibre and calcium as well.