Year: 2025
Type: article
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.
Authors: Regine Manzanillo, Ronald Isidro
Institution: Isabela State University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
Open Access status: hybrid
OpenAlex ID: W4409895968