Table 5. Sensory acceptability of tofu prepared with milk and cheese
| Composition | Sample |
| Control (824) | Tofu A (238) | Tofu B (170) |
| Appearance | 4.23±1.28c | 4.83±1.02b | 5.70±0.75a |
| Color | 4.27±1.17c | 4.93±1.08b | 5.63±0.81a |
| Nutty aroma | 4.30±1.29c | 4.97±1.13b | 5.67±0.84a |
| Chewiness | 4.23±1.36b | 4.50±1.14b | 5.33±0.88a |
| Cheese flavor | 3.47±0.97b | 3.77±0.86b | 4.63±1.00a |
| Tofu flavor | 4.23±1.17b | 4.73±1.23ab | 5.10±0.84a |
| Nutty taste | 4.43±1.19b | 4.90±1.30ab | 5.20±0.92a |
| Overall acceptance | 4.33±1.21b | 4.60±1.00b | 5.40±0.77a |
Means with the same superscripts in each row are not significantly different (p<0.05).