USING TOFU AND PROCESSED CHEESE IN THE PREPARATION OF SOME FUNCTIONAL FOODS

Abstract

The use of soy as food ingredient has recently grown in food industry as a result of its health benefits, technological and functional properties. The study was carried out to prepare functional products such as spreadable tofu, processed tofu cheese and croissants. A preliminary experiment was carried out and from the organoleptic assessment to select the base components. Six formulated spreadable tofu with different flavors were prepared; control without addition, and with chopped green olives, ground black pepper + chopped green peppers, sugar; guava pulp and peach pulp. To evaluate the effect of tofu on quality of processed cheese, four treatments of processed tofu cheese were formed, control processed ras cheese, T25, T25, T50, and T75 with 25, 50 and 75% tofu, respectively. Moreover seven croissant samples were prepared with spreadable tofu blends and five samples with processed tofu cheese treatments as filling materials. The prepared samples were evaluated chemically, physiologically, microbiologically and organoleptically to ensure different qualities, as fresh and after storage at 5±1◦C for 3 month except croissant samples stored at room temperature up to 3 days.