Assessment of the acceptance of tofu‐based products in the UK

Suraya Bartlett (Department of Hotel Catering and Tourism Management, Hollings Faculty, Manchester Metropolitan University, Manchester, UK)
George D. Hayes (Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Manchester, UK)
Joseph H.F. Wong (Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Manchester, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1998

Abstract

Experimental studies were undertaken at Hollings Faculty, Manchester Metropolitan University, whereby soybean curd or tofu was incorporated into a range of sauces and casserole products. The newly developed products were then subjected to taste, texture and overall acceptability acceptance by targeted groups of consumers. The results of the study indicate that the potential market for tofu in the UK has not been fully exploited.

Keywords

Citation

Bartlett, S., Hayes, G. and Wong, J. (1998), "Assessment of the acceptance of tofu‐based products in the UK", Nutrition & Food Science, Vol. 98 No. 2, pp. 84-86. https://doi.org/10.1108/00346659810201032

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MCB UP Ltd

Copyright © 1998, MCB UP Limited

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