Propiedades del tofu coagulado con flor de Cardo (Cynara Cardunculus L.)
DOI:
https://doi.org/10.33448/rsd-v10i16.23576Palabras clave:
Textura; Aceptación; Coagulante vegetal; Almacenamiento.Resumen
El tofu se preparó utilizando extracto hidrosoluble de soja del cultivar BRS 267, utilizando la flor de cardo (C. Cardunculus L.), como coagulante alternativo al proceso tradicional con cloruro de magnesio. El tofu se evaluó por sus propiedades físicas, químicas, microbiológicas y sensoriales durante 14 días. Se observó para el tofu coagulado con la flor de cardo que la humedad, el pH, el mineral total, la proteína y la sinéresis disminuyeron con el almacenamiento, mientras que el inhibidor de tripsina de Kunitz, la actividad ureática y el ácido fítico no cambiaron. También se observó un efecto positivo para los parámetros de color (L *, a *), ácido fítico, rendimiento, sinéresis y aceptación. Las propiedades texturales mostraron una tendencia a aumentar la dureza y la gomina, mientras que la elasticidad y la cohesión disminuyeron durante el almacenamiento. Estructuralmente presentaba poros pequeños o cavidades irregulares. El análisis sensorial mostró una gran aceptación e intención de compra. Luego, la flor de cardo se puede utilizar como coagulante vegetal, mejorando las propiedades de calidad del tofu, en relación al cloruro de magnesio.
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Derechos de autor 2021 Glaciela Cristina Rodrigues da Silva Scherer ; Rosicler Colet ; Darlene Cavalheiro; Clarice Steffens; Eunice Valduga; Mercedes Concórdia Carrão-Panizzi; Juliana Steffens; Jamile Zeni
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