© 2018 JETIR November 2018, Volume 5, Issue 11 www.jetir.org (ISSN-2349-5162) JETIRDR06008 Journal of Emerging Technologies and Innovative Research (JETIR) www.jetir.org 49 Technology development and organoleptic evaluation of soybean tofu using different combination of Rubus indicus and Phyllanthus emblica Sonia Morya 1* , Mili Dey 2 , Farheen Usmani 2 , Devendra Kumar 1 1* Department of Food Technology, School of Agriculture, Lovely Professional University, Phagwara (Punjab) 2 Department of Food Processing and Technology, School of Vocational Studies and Applied Science, Gautam Buddha University, Greater Noida Abstract Glycine max is botanical name of soybean, which is leguminous plant. Soybeans are the ample source of good quality proteins, and soybean properties can be utilized in the form of soybean tofu. Soya milk was obtained by soya bean followed by coagulation with raspberry and gooseberry to obtain tofu. Then, whey was drained out and hooped. Soy cake was pressed for half hour before cooling in cooled water for one hour for preparation of tofu. Soy tofu was prepared by using raspberry and gooseberry as coagulation agents and quality assessment of prepared samples was done on the basis of the physico-chemical parameters like carbohydrate, fat, moisture, protein, acidity, pH, and ash. The prepared tofu sample were also analyzed for organoleptic evaluation with respect of color & appearance, texture, taste & flavor, and OAA. Soy tofu can be used as an additional option for paneer and can be useful for hypersensitive entities especially people suffering with lactose intolerance problem. Soy tofu can be prepared by using natural coagulants (fruits juice), hence we can reduce the uses of chemicals. Keywords: Soy tofu, raspberry, gooseberry, physico-chemical, Organoleptic evaluation. Introduction Glycine max L. is botanical name of soybean, which belongs to Fabaceae family and thus leguminous. Soybeans are the ample source of good quality proteins. Nonvegetarian dieters do not consume nonveg on daily basis thus required need of protein does not fulfil. Soybeans are good in nutrition as well as therapeutic properties. Soybeans contains good amount of minerals, fiber, and macronutrients. All essential amino acids are found in soybeans in right quantity required by the human body. It is suitable for the preparation of supplement protein for animal protein because per kilo gram of soybean meal dry matter contains 480 grams protein of excellent quality (Ali, 1985). Utilization of products of soybean increasing steadily in food and feed both industries. India only accounts 9.3 million metric tons production of soybean out of 219.8 million metric tons of the total world production. It means India accounts 4 percent contribution of soybean of the whole world. Consumption rate is only less than 10 percent (Gandhi, 2006). Soybeans and its products are stands dominant due to its high quality