Ash percentages of soymilk and soy
paneer samples were determined by using the procedure as described
in Handbook of analysis and quality control for fruit and vegetable
products (second edition) by Rangana [15].of 1.700 % and 2.55 % respectively as shown in Table 2. A statistically
significant difference was observed in fat percentage of three samples of
soymilk and soy paneer. The results obtained were in accordance with
the work done by Jain and Mittal [19].