Studies on Development and Evaluation of Vegan Rasmalai from Soy Milk in Comparison with Cow and Buffalo Milk Rasmalai

A Ravinder; A Pravalika Reddy; N Sandeep; Samson Arul; Ch Anil

doi:10.36948/ijfmr.2025.v07i06.63936

Studies on Development and Evaluation of Vegan Rasmalai from Soy Milk in Comparison with Cow and Buffalo Milk Rasmalai

Author(s)	Dr. A Ravinder, Ms. A Pravalika Reddy, Mr. N Sandeep, Mr. Samson Arul, Mr. Ch Anil
Country	India
Abstract	Rasmalai, a popular Chenna-based traditional Indian dairy dessert, was developed in a vegan form using soy milk and evaluated in comparison with conventional cow milk and buffalo milk Rasmalai. The study aimed to assess the nutritional composition, physicochemical characteristics, and sensory acceptability of the developed product. Vegan Rasmalai was prepared using soy milk obtained from soaked and dehulled soybeans, curdled with citric acid to form soy Chenna, which was kneaded, shaped into discs, cooked in sugar syrup, and soaked in flavoured sweetened soy milk enriched with cardamom and saffron. Comparative nutritional analysis revealed that buffalo milk Rasmalai possessed the highest energy (228.33 ± 16.49 kcal/100 g), fat (11.00 ± 0.81 g), protein (7.5 ± 0.40 g), calcium (201.66 ± 16.49 mg), phosphorus (140.33 ± 8.17 mg), and vitamins A and B-complex due to its higher total solids. Cow milk Rasmalai showed moderate nutritional values, while soy milk Rasmalai contained lower energy (62.40 ± 0.56 kcal/100 g) and fat (4.63 ± 0.40 g), higher protein (6.5 ± 0.40 g), higher iron content (1.23 ± 0.20 mg), negligible cholesterol, absence of lactose, and no vitamin B12 unless fortified, making it suitable for lactose-intolerant, vegan, and health-conscious consumers. Physicochemical evaluation indicated that soy Chenna exhibited a comparatively crumbly and fragile texture when compared to the soft and firm texture of cow and buffalo milk Chenna. Sensory evaluation using a nine-point hedonic scale showed that buffalo milk Rasmalai scored highest for texture, flavour, and overall acceptability, followed by cow milk Rasmalai. Soy milk Rasmalai, although scoring slightly lower, was found to be acceptable in terms of taste, texture, flavour, and appearance. The study concludes that soy milk can be successfully utilized to produce an acceptable vegan Rasmalai, offering a nutritious, low-fat, and cholesterol-free alternative to traditional dairy-based Rasmalai.
Keywords	Rasmalai, soy milk, vegan dessert, cow milk, buffalo milk, nutritional composition, sensory evaluation
Published In	Volume 7, Issue 6, November-December 2025
Published On	2025-12-19
DOI	https://doi.org/10.36948/ijfmr.2025.v07i06.63936

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Studies on Development and Evaluation of Vegan Rasmalai from Soy Milk in Comparison with Cow and Buffalo Milk Rasmalai

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