Vol. 7, Issue 6, Part A (2025)

The growing trend of plant-based diets among consumers has spurred the creation of creative substitutes for traditional daily based Indian desserts. Condensed, soya milk was used as a dairy substitute in the study to create develop and assess a soya coconut burfi. condensed soy milk and Coconut were utilized in the following proportions: S1(30:30), S2(35:25), and S3(40:20). Soy-based coconut burfi was compared with commercial coconut burfi (T0). With an 8.5% mouth feel rating, the combination S2 was rated as the best, followed by S3 at 7.3% and S1 at 7.0%. S2 scored the highest taste rating of 8.7%, followed by S3 at 7.5 and S1 at 7.2. Combination S3 and S1 obtained ratings of 7.0 and 7.2 for appearance, respectively, while the combination of S2 was given 8.5% grade. whereas S3 and S1 combinations received ratings of 7.0 and 7.2, respectively. Treatments S0, S1, S2, and S3 received sensory scores of 6.6, 7.1, 8.6, and 7.4 for overall acceptability of soya coconut burfi, respectively. Consequently, it was found that the most acceptable level of condensed soy milk was 35 percent (S2), with ratings ranging from "like very much" to "like extremely" for every sensory quality.