Incorporation and optimization of chikepea in tofu
DOI:
https://doi.org/10.71366/ijwos03092665580Keywords:
Keywords: Tofu, Chickpea, Soy Milk, Chickpea Milk, Nutritional Value, Sensory Evaluation, Texture, Flavour, Overall Acceptability, Cost Analysis, Economic Feasibility, 60:40 Ratio, Optimal Formulation.
Abstract
ABSTRACT
Tofu is a staple protein source and is traditionally made from soybeans. The incorporation of chickpea into tofu offers an innovative approach to enhancing the nutritional value and sensory appeal of traditional tofu. This study aimed to formulate and optimize chickpea-incorporated tofu using five different ratios of soy milk and chickpea milk: 50:50, 60:40, 70:30, 80:20, and 90:10. Sensory evaluation was conducted based on texture, flavour, and overall acceptability. Among the formulations, the 60:40 ratio achieved the highest sensory scores and showed better consumer preference. Cost analysis showed costs of ₹135, ₹154, ₹173, ₹194, and ₹215 for the respective formulations. Considering sensory acceptability and cost-effectiveness, the 60:40 ratio was selected as the optimal formulation. The study indicates that chickpea-incorporated tofu can be a nutritious and economically feasible food product with potential for further development.
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