Acceptability of Selected Cooking Methods of Soybean Cheese (tofu) Among Homemakers.

ABSTRACT
This study investigated the acceptability of selected cooking methods for soybean cheese (tofu) among homemakers. The research was guided by four objectives and four research questions. The study was conducted in the Department of Home Economics and Food Science, where thirty (30) panelists were selected to participate in a sensory evaluation. Soybean cheese (tofu) produced from soybeans was prepared using three cooking methods: boiling, baking, and frying. Sensory evaluation was conducted using a standardized scorecard, with results compared against control samples (boiled, baked, and fried tofu coagulated with steep water). Data were analyzed using descriptive statistics (mean and standard deviation) and inferential statistics (ANOVA), computed with SPSS Version 25. The findings revealed that, in terms of appearance, the control samples (boiled, fried, and baked tofu with steep water) were preferred over all other tofu variations. For aroma, the control baked tofu with steep water was rated the highest by the panelists, with a mean score of 7.47, while baked tofu coagulated with alum received the lowest score (mean = 6.50). Regarding mouthfeel, the control baked tofu with steep water again received the highest preference (mean = 7.50), whereas boiled tofu coagulated with alum was rated the lowest (mean = 6.30). Taste evaluations similarly favored the control baked tofu with steep water (mean = 7.73) as the most preferred sample. In terms of overall acceptability, the boiled tofu with steep water, fried tofu with moringa, fried tofu with steep water, baked tofu with moringa, boiled tofu with alum, and boiled tofu with moringa were rated as moderately liked, while baked tofu with alum (mean = 6.47) was only slightly liked. Statistical analysis indicated no significant differences (p ≤ 0.05) between the sensory attributes of the tofu samples.