Technological characteristics of tofu from soybean coagulated with cardoon flower extract.

Autor: da Silva Scherer GCR; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil., Colet R; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil., Cavalheiro D; Department of Food Engineering and Chemical Engineering, State University of Santa Catarina (UDESC), BR 282, Km 573, Pinhalzinho, SC 89870-000 Brazil., Valduga E; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil., Carrão-Panizzi MC; Brazilian Agricultural Research Corporation (EMBRAPA), BR-285, Km 294, Passo Fundo, RS 99050-970 Brazil., Steffens J; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil., Zeni J; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil., Steffens C; Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Apr; Vol. 60 (4), pp. 1323-1331. Date of Electronic Publication: 2023 Feb 04.
DOI: 10.1007/s13197-023-05678-3
Abstrakt: The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl 2 , F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage. The yield of F1 was higher ( p  < 0.05) (195 g/100 soybean seeds) than F2 (162 g/100 soybean seeds). F1 presented higher moisture, protein, acidity, syneresis, and lipids when compared with F2, and a reduction of these contents during the storage. F1 presented lower hardness, stickiness, springiness, and cohesiveness compared with F2. The acceptability of F1 showed a score of 6.00 and F2 of 4.68, and the purchase intention was 3.22 for F1 and 2.23 for F2. This study recommended the use of cardoon flower at 35% level as it has great potential as a coagulant for the elaboration of tofu with higher yield, and acceptability and reasonable purchasing intention.
Competing Interests: Conflict of interestThe authors declare no conflicts of interest.
(© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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