Effects of tofu inclusion level on the physicochemical properties of plant-based meat analogues

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Published: Apr 27, 2026
DOI: https://doi.org/10.14456/paj.2026.2
Keywords:
tofu plant-based meat analog physicochemical properties texture, water-holding capacity consumer acceptance

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Jiranan Ratseewo
1Division of Food Innovation and Technology, Faculty of Liberal Arts and Science, Sisaket Rajabhat University, Sisaket 33000
Jirayu Musika
Department of Agro-Industry Faculty of Agriculture Ubon Ratchathani University, Warin Chamrap, Ubon Ratchathani, 34190
Sahutsa Ponnil
Digital Business Computer, Sisaket Rajabhat University, Sisaket 33000
Anuwat Srisuwan
Industrial and Environmental Management Engineering, Faculty of Liberal Arts and Science, Sisaket Rajabhat University, Sisaket 33000

Abstract

This study aimed to investigate the effects of varying tofu inclusion levels on the physicochemical and sensory properties of plant-based meat analogs. Tofu was incorporated at different levels (90, 95, 100, and 105 g per formulation), and the resulting products were evaluated for their physicochemical properties, total phenolic content, and sensory quality. The results revealed that the formulation with 105 g of tofu exhibited the highest moisture content and water activity, yet the lowest hardness value. This formulation also had the highest protein and total phenolic contents (46.46% and 66.90 mg GAE/g dry basis, respectively). In terms of sensory attributes, the formulation with 105 g of tofu received the highest consumer scores for taste and texture. These findings suggest that the formulation with 105 g of tofu is the most suitable prototype for further product development due to its high protein and phenolic contents, desirable textural characteristics, and strong consumer acceptance. The knowledge gained from this study highlights the potential of optimizing tofu incorporation to create plant-based meat alternatives that are rich in protein and bioactive compounds. This could contribute to public health and offer opportunities for applications at both household and small-scale industrial levels, thereby enhancing the value of leguminous crops and promoting the sustainable development of alternative protein products.

Article Details

How to Cite
Ratseewo, J., Musika, J., Ponnil, S., & Srisuwan, A. (2026). Effects of tofu inclusion level on the physicochemical properties of plant-based meat analogues. Prawarun Agricultural Journal, 23(1), 16–23. https://doi.org/10.14456/paj.2026.2
Issue
Vol. 23 No. 1 (2026): January - June
Section
Research Articles

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