Formulation and sensory evaluation of tofu-based creams as custard cream alternatives for dietary-restricted consumers

Alternative foods can alleviate problems related to food allergies and plant-based food preferences, expanding food choices and contributing to an improved quality of life (QoL). Custard cream (CC) is a popular ingredient used in a variety of sweet confections. However, an alternative to CC suitable for consumption by individuals with wheat, egg, or milk allergies or those with plant-based food preferences has not been developed yet. In this study, a tofu-based cream (TC) was prepared from tofu, granulated (refined) sugar, cornstarch, and vanilla extract as an alternative cream with physical properties similar to those of CC. Additionally, TC batches were prepared by replacing refined sugar with unrefined sugars, such as beet sugar or cane sugar for vegans. Radar chart patterning was used as a technique for approaching the physical properties of alternative food closer to those of the target food considering the difficulty in approaching multiple physical properties simultaneously. As egg yolks were not used, the TC was whiter than the CC. During the processing of TCs, moisture adjustment was important for controlling the physical properties. Adhesiveness was particularly sensitive to moisture. In a consumer test, all TCs were rated delicious. The use of unrefined sugars instead of refined sugar suppressed the tofu-like flavor and increased the rating of TCs. In addition, the preference for tofu affected the preference for TCs. This study demonstrates that TCs can be processed as an alternative to CC for individuals with wheat, egg, or milk allergies or those with plant-based food preferences, thus expanding the food selectivity for such individuals, thereby improving their QoL.