DRIED SOY TOFU POWDER EFFECTS ON FRANKFURTERS AND PORK SAUSAGE PATTIES

Regular frankfurters treated with tofu powder had decreased fat with n o significant differences in color, texture, or overall acceptability compared to a control by sensory analysis. Lean frankfurters with tofu powder had lower moisture and color, better texture, and overall acce ptability with no flavor differences from controls. Except for fractur ability, there were no differences in texture-related parameters by Te xture Profile Analysis (TPA) between regular and control frankfurters but treated lean frankfurters had improved texture. Lean pork sausages treated with tofu powder were lower in fat, higher in protein, and mo isture with no differences in sensory attributes compared to controls.