SOYA URUG‘LARIDAN OLINGAN SOYA SUTI VA TOFU MAHSULOTLARINING FIZIK-KIMYOVIY VA ORGANOLEPTIK KO‘RSATKICHLARINI QIYOSIY BAHOLASH

Abstract

This study presents a comparative evaluation of physicochemical, textural, and sensory properties of soy milk and tofu produced from soybeans. The soybean varieties Ilhom-6 and Fora were selected as research objects, and the analysis was conducted based on data from 2023-2025. The results showed that Ilhom-6 had higher protein content, density, and texture strength, leading to better overall product quality. Although Fora exhibited higher moisture content, it did not provide a quality advantage. The findings confirm the significant impact of soybean variety on the quality formation of soy-based products.