GERIATRIC RESIDENTS' ACCEPTABILITY OF HIGH PROTEIN LOW FAT PRODUCTS PREPARED WITH TOFU

Abstract

Tofu is a low fat, high protein substance that may be used as a fat substitute in some products. The purpose of this study was to determine the effects of tofu substitution in cheesecake among a geriatric population's perceived sensory evaluation. Firm tofu was substituted for 50%, 75% and 100% of the cream cheese in a standard cheesecake recipe. Appearance, texture, color, flavor, and overall acceptability of the tofu cheesecake were compared to a 100% cream cheese control. The products were evaluated using a 5- point hedonic scale with 1 being “disliked extremely” and 5 being “liked extremely.” Forty-four institutionalized elderly residents evaluated each product variation. All samples were randomly counterbalanced. Repeated measures ANOVA and post hoc tests with the Bonferroni adjustment for Type 1 errors were conducted. Repeated measures ANOVA indicated statistically significant differences (P < 0.05) among the samples for appearance and texture. Post hoc analysis with Bonferroni adjustment confirmed that there were significant differences (P < 0.01) between the control and the 75% tofu product for appearance and texture. However, no significant differences (P < 0.01) were found for flavor, color, or overall acceptability when comparing the control with the 75% tofu variation. The 50% and 100% tofu variations showed no significant differences (P < 0.01) from the control for all attributes evaluated. Based on the results of the study, tofu products could be used to increase protein and decrease fat in the geriatric resident diet.