Acceptability of tofu-containing foods among college students
1990
Ashraf, H.R.L. | Luczycki, D.
The objectives of this research were: (1) to introduce tofu as a low-fat, cholesterol-free, protein food to college students; (2) to create tofu-containing foods from traditional recipes by substituting tofu for ingredients high in fat and cholesterol, and to compare the nutrient content of these recipes; (3) to determine the effect of the amount of tofu used on the acceptability of the recipe; (4) to determine the differences in acceptability among four menu components of tofu-containing foods; and (5) to determine the effect of previous tofu eating experiences on the participants' acceptance of the recipes.
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