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Acceptability of Fudge Prepared Using Tofu as a Fat‐Ingredient Substitute
Author(s) -
Keller Jay R.,
Rankin Linda L.,
Harris Karla D.
Publication year - 2002
Publication title -
family and consumer sciences research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 1077-727X
DOI - 10.1177/1077727x02030003005
Subject(s) - ingredient , palatability , food science , flavor , mathematics , chemistry
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.