The development and sensory acceptability of lupin-based tofu

Abstract

The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, chemical composition (moisture, protein and fat contents), texture, color and sensory characteristics of the product were assessed. The yield, protein and fat contents decreased with the increase in lupin concentration. On fresh basis, the yield decreased from 306 g to 200 g/100 g bean with increase in lupin content from 0–60% but no significant (P < 0.05) decrease in yield was found on dry basis up to 50% lupin incorporation. The protein and fat contents (dry basis) decreased from 64.9–51.6% and 29.2–13.4%, respectively, with increase in lupin substitution from 0 to 60%. Lupin substitution also affected the color of tofu samples. While there was no effect on L* and a* values, b* value (representing yellowness) increased significantly with increase in lupin substitution. The texture components (hardness, cohesiveness, springiness and chewiness) were not affected by lupin substitution.Results of sensory evaluation showed that lupin substitution up to 40% had no effect on texture, flavor and overall acceptability of tofu samples. Lupin substitution of 30–40% improved the appearance of deep-fried tofu samples. This study revealed that lupin can be substituted up to 40% for soybean in tofu manufacturing without significant changes in quality and acceptability.