Lauren Smith, Meng Li, Abby Elisha Nutrition 453 Special Project: Written Report 12/1/2014 The Effect of Tofu Replacement In Cheesecake On Flavor, Texture, Tenderness and Appearance. Abstract The purpose of this experiment is to provide a healthier option for cheesecake that also adds nutritional benefits and can be consumed by a wider variety of individuals. Regular cheesecake is high in fat, is not suitable for vegetarians, and cannot be consumed by lactose-intolerant individuals. Tofu is high in protein and fiber, low in cholesterol and fat, and beneficial for females in balancing hormones. The cheesecakes made include a control cheesecake, soft tofu cheesecake, and a firm tofu cheesecake to examine which method has the most appeal based on flavor, appearance, mouth feel, and tenderness. Results suggested that most individuals preferred the regular cheesecake, but did not notice major differences in appearance, mouthfeel or tenderness between the tofu and regular cheesecakes. In all, the tofu cheesecake was a great success and should be a viable option for those who cannot consume animal or dairy products. Introduction By using tofu instead of cream cheese, we have made a cheesecake that is available for vegetarians, lactose intolerant individuals, and people looking for a lighter dessert option. The objective of this experiment is to create a vegetarian and dairy free tofu cheesecake (all animal
products are replaced by tofu), to add more nutritional values by adding soy protein and also containing less fat and fewer calories, and to make a product that has good texture and flavor that can compare with real cheesecake. The independent variable in this experiment is the type of tofu, the types of tofu we will be using are soft (least compact) and extra firm (most compact) tofu.the dependent variables in will be measured are texture, tenderness of products and preference of taste panel. The main reason for this experiment is that tofu is a new healthy food product in the market with plenty of health benefits. Tofu has shown to be high in protein and fiber, low in cholesterol and fat,and good for female because it contains isoflavones which are the natural substances that mimic estrogen(steinberg,2011). Although tofu has so many benefits, people are still less likely to try tofu because its is a foreign concept. People will say: It doesn t taste good or I don t know how to prepare it. There is a study that shows focusing on how changing the barriers of tofu could be more successful in encouraging the adoption of this new healthy product by customers (Wansink,2014). Based on this situation, a simple cheesecake recipe was created that contains tofu as the main ingredient in hopes that it will appeal to people s senses and help their cardiovascular system. Cheese cake is a common and popular dessert which is easy to make because of how few ingredients it has. At the same time, it is high in calories and fat which may have bad effects of cardiovascular system. In this experiment, the benefits from tofu and cheesecake will be combined to create a tofu cheesecake which is low in fat and calories, high in protein and fiber. An additional benefit to this cheesecake is that it is vegan approved, meaning it does not contain any meat or dairy products. Methods
To begin, gather ingredients and start by making the almonds crusts. Those need to bake before the batter can be placed in them. While those bake, begin making the cheesecakes. The three cheesecakes we baked were a control, a soft tofu pie, and a firm tofu pie. The recipes and specific instructions for each are below. After they are done baking, various experiments were performed. First, we saved batter from each trial and performed a viscometer test to determine how vicious the samples were. Then, after baking and cooling, we used the texture analyzer to evaluate the firmness of each. Two types of tofu were used in this experiment; the difference between them is the water content and pressure used when produced. Soft tofu contains the highest amount of water, and has been pressed with lightest pressure. When using soft tofu as main ingredient in cheesecake, the texture of cheesecake may be too soft with less tenderness. The soft tofu has a milder, milky flavor which can help with the flavor and taste. Extra firm tofu contains less water and is made with highest pressure. It could make the cheesecake a rough hard texture. A control variable is also completed to use as a comparison for the tofu cheesecake in order to determine how similar it is to a normal cheesecake made with cream cheese. The Recipe for the control cheesecake and the tofu cheesecake are listed below: Control Cheesecake filling (normal): 2 pounds cream cheese, at room temperature 250 grams granulated sugar 287.5 grams sour cream 6 large eggs, lightly beaten 15ml vanilla extract 13 g finely grated lemon zest
13 g finely grated orange zest 1. Beat the cream cheese on medium speed with a hand-held mixer until smooth. 2. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. 3. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust. 4. Bring a medium saucepan or kettle of water to a boil. 5. Gently place the roasting pan in the oven (don't pull the rack out of the oven). 6. Pour in enough hot water to come about halfway up the side of the springform pan. 7. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Tofu Cheesecake filling: 680 grams of Tofu (2 Trials: Soft and Extra Firm) 15 grams of vanilla extract 5 grams of table salt 90 grams of lemon juice (bottled) 165 grams of vegetable oil (industrial) 600 grams of granulated sugar 1. Preheat an oven to 350 degrees F (175 degrees C).
2. In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust. 3. Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled. Almond Pie Crust: 2.5 grams of fine grained sea salt 165 grams of coconut oil 335 grams of whole raw almonds 135 grams of maple syrup 490 grams of rolled oats 135 grams of oat flour 1. For the crust: Preheat oven to 350⁰F and lightly grease a 6-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn t, try processing for a bit longer. 2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes. The pie crusts were made first to ensure the tofu filling will be fresh when it comes time to bake it. While the pie crusts baked, the filling for all three variables were made following the recipes above. After all 3 fillings were prepared, the Brookfield Viscometer evaluation was performed on the fillings before baking. The cheesecakes were baked to their appropriate time, then set in the refrigerator to cool for 4 days. After the cheesecake was cooled and formed in the refrigerator, the Texture Analyzer and Sensory evaluations were performed. The sensory evaluation is attached which includes a Hedonic scale assessing flavor, appearance, and mouthfeel; and a Ranking / Rating test assessing the tenderness of the two tofu cheesecakes against the control. Control Cheesecake
Firm Tofu Cheesecake
Soft Tofu Cheesecake Hedonic Scale On a hedonic scale, rate appearance, flavor, and mouth-feel as numbers between 1&9 1 = least appealing & 9 = most appealing. Sample Flavor Appearance Mouth-Feel 841 338 678
Mark where the sample falls on the tenderness scale Sample 841 Sample: 338 Sample: 678 The trials were completed three times, using the same methods, preparation, and recipes. The three types of pies were all baked three times for a total of nine cheesecakes. The samples
were randomized by numbers and were presented in a similar way to avoid bias when testing. Our sampling pool came from 3 different populations. Each group member had their peers sample the pies, this made the results less biased and more reliable. When samplers rated the cheesecakes, they used a hedonic scale to rate flavor, appearance, and mouth-feel. Then they were asked to mark how tender the pie was on a scale ranging from extremely tough to extremely tender. Equipment: Stable micro system texture analyzer. Cream cheese settings has been used for measure the compression interaction of three variables of cheese cake. Three tests was runned for each sample and the average result of three tests has been collected as experiment data. Texture analyzer Pre test speed Test speed Post test speed Rupture test dist Distance Trigger 2.0 mm/s 5.0 mm/s 5.0 mm/s 1.0 mm 5.0 mm auto Force 4.0 Brookfield viscometer Brookfield viscometer has been used to test the viscosity and centipoise of all cheese cake mixture before baking. 6rpm,12rpm, 30rpm and 60rpm settings were used for the test.
Results Figure 1 Figure 2
Table 1 Figure 3
Table 2
Table 3
Figure 4
Table 4
Table 5
Figure 5
Table 6
Table 7
Figure 6
Table 8
Table 9
Figure 7 Figure 8
Discussion On the viscometer 6 rpm, 12 rpm, 30 rpm and 60 rpm settings were used to test the viscosity of samples. On the 6rpm setting, Table 1 shows that the P value is 0.0270 and smaller than 0.05, this proves that there is a significant difference between viscosity of the tofu cheesecake variables and control cheesecake. The data in Table 2 shows viscosity of soft tofu cheesecake and control cheesecake is similar to each other, their mean difference is 83. The most significant difference occurs between firm tofu cake and control cheese cake, their mean difference is 1050, and the mean difference of viscosity between soft and firm tofu cake is 967. When the viscometer settings are on 12rpm, 30 rpm and 60 rpm, the P values of data are all over 0.05. Which means there is no significant difference in viscosity between the control cheesecake and the tofu cheesecake variables. Figure 1 shows that the viscosities of the soft tofu cheesecake and control cheesecake variables are close, while the viscosity of the firm tofu cheesecake variable is higher, but not very much higher. Figures 2, 4, and 4 display the viscosity at 6, 12, and 30 rpm; these figures show that the firm tofu cheesecake variable has the highest viscosity, while the control cheesecake variable has the lowest viscosity. The soft cheesecake variable is in between the control and the firm cheesecake variable, but the viscosity is closer to the firm tofu cheesecake variable than the control. Figure 5 displays the viscosity at 60 rpm s and shows the control cheesecake variable has the highest viscosity, and the firm tofu variable has the lowest viscosity. Figure 2 displays that the standard deviation for the firm tofu cheesecake variable is the highest while the standard deviation for the control cheesecake variable is the lowest. Figures 3, 4, and 5 (when the viscometer is at 12, 30, and 60 rpms) shows the opposite; where the standard deviation for the
firm tofu cheesecake variable is the lowest, and the standard deviation for the control cheesecake variable is the highest. Based on the data gathered from texture analyzer, test values of soft tofu cake is more close to the control cheesecake compared to the firm tofu cake. Table 8 shows the analysis result from InStat shows the P value is 0.2442, which is larger than 0.05. This proves both of the variables (hard tofu and soft tofu) are similar to the control cheesecake. Figure 6 describes how the control cheesecake has the optimum texture compared to the two variables (cheesecakes made with soft and firm tofu replacers.) The soft cheesecake had a slightly higher optimum texture compared to the firm cheesecake. Overall, the texture analyzer data suggests that the control cheesecake had the best texture, the soft tofu cheesecake variable had the second highest optimum texture, with the firm tofu cheesecake variable following close behind. Figure 7 shows the result of sensory test through the use of a 9-point Hedonic scale. Based on Figure 7, the control cheesecake rates the highest in appearance, flavor and mouthfeel. The firm tofu cheesecake has a better appearance and mouthfeel than the soft tofu cheesecake; while the soft tofu cheesecake has a better flavor than firm tofu cake. Overall, Figure 7 shows that the control cheesecake and two tofu cheesecake variables are similar in all sensory qualities. Figure 8 explains the sensory quality of tenderness for the control cheesecake and two tofu cheesecake variables. Based on Figure 8, the control cheesecake and the soft tofu cheesecake are moderately tender, while the firm tofu cheesecake is moderately tough. In conclusion, the soft tofu cheesecake and the control cheesecake are similar in texture, viscosity and taste. The firm tofu cheesecake is varies slightly compared to the control cheesecake in texture quality, it is more firm than the the control cheesecake. The only significant difference between control sample and the two tofu variables is that the firm tofu
cheesecake is tougher than soft tofu cheesecake and control cheesecake. In this experiment, the recipes used overproduced the amount of cheesecake that was needed in order to test for all of the variables. Recommendations for this would be to reduce the recipes to half the amount so it will take less ingredients and time. Overall this was a successful experiment, but the sensory panel did not enjoy the tofu cheesecakes as much as the control cheesecake made with cream cheese. Another experiment branching off of this one could include mixing the firm and soft tofus (half and half) to make a medium firm tofu cheesecake. This may bring the variables closer to the control variable which the sensory panel preferred. References Li T, Rui X, Li W, et al. 2014.Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu s Water-Holding Capacity. J. Agric. Food Chem. 62 (34), 8594 8601. Steinberg FM, Murray MJ, Lewis RD, et al. 2011.Clinical outcomes of a 2-y soy isoflavone supplementation in menopausal women 1-4. Am J Clin Nutr. 93:356 67 Wansink B,Shimizu M, Brumberg A. 2014. Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: The case of Tofu. Eating Behaviors.15: 318 320.