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

Abstract

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.