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Food Science and Nutrition
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Improving the Texture of Tofu Cheesecake

by Laura Giese and Brooke Myhre

The purpose of this study was to determine if gelatin and pectin would enhance the texture of tofu cheesecake.  The control group consisted of tofu. One variable group contained .75 grams of pectin (V1). The last variable group contained .75 grams of gelatin (V2).

Twenty untrained judges from Central Washington University volunteered their time to serve as the judges. They evaluated the tofu cheesecake for sweetness, overall preference, texture and a duo-trio test of difference. 

Using a Universal Texture Analyzer (TA.XT2) objective data was collected regarding the penetration force of the tofu cheesecake. Analysis of Variance (ANOVA) and Tukey's LSD was used to determine the significance of the data. According to the tests performed pectin was the best additive because in the sensory evaluation test there was no significant difference between the control and V1.

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