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@article{181451,
        author = {Prathakshana VA and Krithiga K S and Mekavarshine V and Aravinthan V and Senthamizhselvam D and Dikshinth U},
        title = {Formulation and evaluation of plant-based flavoured tofu as a sustainable protein source},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {4007-4010},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=181451},
        abstract = {Alternatives to tofu made from legumes such as chickpeas have emerged as appealing options due to the increasing demand for allergen-free and sustainable plant-based proteins. Chickpea milk, which is produced from soaked and mashed chickpeas, provides a soy-free alternative with beneficial nutritional and functional properties, serving as a nutrient-dense foundation for tofu production. This research focused on the creation and evaluation of the sensory attributes of flavoured tofu made from chickpea milk. The incorporation of natural flavour combinations into coagulated chickpea milk tofu resulted in two distinct flavour profiles: Ginger-Garlic and Chilli-Mint. A semi-trained panel conducted a sensory analysis to assess taste, aroma, texture, appearance, and overall acceptability. While the chili-mint variant was less flavour primarily due to its overpowering mint flavour and inconsistent texture, the ginger-garlic tofu exhibited superior sensory qualities and attracted more consumer interest. These results indicate the potential of chickpea milk tofu as a viable soy-free, plant-based protein alternative that aligns with the current consumer trend towards health-conscious and allergen-aware food options, especially when it features a well-balanced flavour.},
        keywords = {},
        month = {June},
        }