Acceptability of Fudge Prepared Using Tofu as a Fat-Ingredient Substitute  

Oleh:

Keller, Jay R. ; Rankin, Linda L. ; Harris, Karla D.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: Family and Consumer Sciences Research Journal vol. 30 no. 3 (Mar. 2002), page 424-431.
Fulltext: 424fcs303.pdf (57.11KB)

Isi artikel

The palatability and overall acceptability of fudge prepared using pureed tofu as a replacement for 50%, 75%, and 100% of the fat ingredient were determined by a sensory panel. Eighty-three percent to 89% of the sensory panelists gave the 50% tofu substitution an acceptable score (< 5) for all the parameters (appearance, texture, flavor, and overall acceptability), 85% to 91% of the panelists gave the 75% tofu substitution an acceptable score for all parameters, and 73% to 89% of the panelists gave the 100% tofu substitution an acceptable score. This study showed that using pureed tofu as a partial fat replacement resulted in acceptable fudge, even when tofu was substituted for the entire fat ingredient.

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