International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Utilization of Tofu in Nutritional and Sensory Improvement of Plant-Based Nuggets

Author(s) Dr. Regine Mamauag Manzanillo, Ronald Blanco Isidro
Country Philippines
Abstract This study proposes the usage of Tofu, containing lower meat, as an alternative to the growing demand of consumers for Plant-based foods that contribute to food security while saving the environment by mitigating the effects of environmental damages added from livestock farming. Sensory evaluation helps gain consumer feedback on taste, texture, aroma, appearance, and overall acceptance of the product developed. The significant factors that shape consumer preference are identified by conducting statistical analysis. Nuggets made from these tofu formulations achieve similar nutrition and sensory properties as meat­-based products. Tofu can be used as a base for meat substitutes, which is one solution to provide an increasing demand for sustainable, nutritious alternatives. The development of Tofu nuggets is a productive way to decrease meat consumption without compromising the liked sensory properties. Such options can inform and compliment the growing diversity in plant-based protein offerings across the food supply as a whole, and move us closer to a healthier and a more sustainable food future for all. In this research, we used statistical analysis to identify the determinants of consumer preference.
Keywords Product Development, Acceptability, Meat Substitute
Published In Volume 7, Issue 2, March-April 2025
Published On 2025-04-26
DOI https://doi.org/10.36948/ijfmr.2025.v07i02.42126
Short DOI https://doi.org/g9gvc9
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