Effect on Physic-chemical Quality of Soymilk Blended Channa based Sweetmeat by using Natural Coagulant

Background: Animal origin protein prices are beyond the purchasing capacity of average population. So for those who cannot afford costly available in market, plant source is very good choice e.g. Soybean. Many food scientists working on to enhance nutritive value milk products. In this investigation an attempt has been carried out sweetmeat with low cost production by using natural coagulant. Methods: soymilk used partial replacement cow order reduce Channa Murki. Passion fruit juice (PFJ) having nutritional properties successfully coagulation. Result: From it concluded that passion can be instead traditional coagulants making coagulated dairy products high value.