USING SPREADABLE TOFU BLENDS IN THE PREPARATION OF CROISSANTS

Abstract Soy protein (tofu) is the most inexpensive source of high nutritional quality protein. The biological value of soy protein is higher than that of casein. The study aimed to prepare croissant with spreadable tofu blends to enhance nutritional value and function. Spreadable tofu blends, with different flavors, were added to the croissant as filling materials. Seven samples were prepared. Samples included; control without addition, and with spreadable tofu only, tofu with chopped green olives, tofu with ground black pepper and chopped green peppers, tofu with sugar; tofu with guava pulp, and tofu with peach pulp. The croissant samples were subjected to chemical, physiological, microbiological and sensory assessment. Results indicated slight differences among treatments within the range of moisture. The protein, fat and ash contents in all the croissant samples stuffed with tofu were higher than the control sample. In contrast, control croissant showed higher carbohydrates content compared to the other samples. Water activity was decreased with extending storage time and addition of tofu mixtures. The sensory test of the croissant samples confirmed that the croissant samples with the tofu blends were more acceptable than the control sample and proved the superiority of the green olives sample and the peach sample among the formulated ones. The microbiological assay assured the safety of all samples. Key words: croissant, spreadable tofu, chemical composition, water activity, sensory evaluation, microbiological examination.