Effect of Cinnamon Addition on the Quality of Tofu Dregs Flour-Substituted Baked Brownies

This study investigated the substitution of wheat flour with tofu dregs flour, a nutrient-rich by-product of tofu processing, to improve the nutritional quality and sustainability of cinnamon-flavored baked brownies (Cinnamomum burmannii). The research aimed to evaluate the effect of different substitution levels on the brownies’ chemical composition and sensory characteristics. The experiment employed a completely randomized design (CRD) consisting of five treatments with substitution levels of 20%, 25%, 30%, 35%, and 40% tofu dregs flour, each replicated three times. Proximate analyses were conducted to determine moisture, ash, fat, protein, and total sugar content using standard laboratory methods, while sensory evaluation was performed by 30 panelists using a 9-point hedonic scale to assess color, aroma, flavor, texture, and overall acceptability. Results showed that increasing tofu dregs flour substitution significantly affected the chemical composition of brownies, increasing protein, ash, and fat contents, while reducing moisture and total sugar levels. Sensory analysis indicated that brownies with 30% tofu dregs flour substitution were the most preferred, exhibiting balanced flavor, aroma, and texture, with cinnamon effectively masking the beany odor of tofu dregs. In conclusion, tofu dregs flour can serve as a functional ingredient that enhances the nutritional and sensory properties of baked products while contributing to food waste reduction. Further research is recommended to assess the dietary fiber content, antioxidant properties, and shelf-life stability of tofu dregs–based brownies.