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.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.