COMPREHENSIVE EXPERT ASSESSMENT OF THE QUALITY OF TOFU FROM VARIOUS MANUFACTURERS
Abstract
The need for a comprehensive expert assessment arises from the fact that a significant portion of tofu available on the market demonstrates unstable organoleptic characteristics, variable physicochemical parameters, and a lack of unified evaluation criteria. Such an approach makes it possible to objectively determine the quality level of products, compare different samples, and identify potential directions for improving technological processes. The aim of the study is to scientifically substantiate and conduct a comprehensive assessment of the quality of tofu samples from various manufacturers using organoleptic, physicochemical, and integrated scoring methods. The article presents an analysis of five tofu samples, including organoleptic evaluation according to established standards, physicochemical testing (moisture, protein, fat content, and acidity), and scoring based on a developed quality scale. The results confirm that the combination of organoleptic, physicochemical, and scoring analyses provides a comprehensive characterization of tofu quality, reduces expert subjectivity, and ensures the comparability of data across manufacturers. The findings highlight the potential of this method for further examination and standardization of plant-based protein products.
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