Propriedades do tofu coagulado com flor Cardoon (Cynara Cardunculus L.)
DOI:
https://doi.org/10.33448/rsd-v10i16.23576Palavras-chave:
Textura; Aceitação; Coagulante vegetal; Estocagem.Resumo
O tofu foi elaborado usando extrato hidrossolúvel dos grãos de soja da cultivar BRS 267, utilizando a flor do cardo (C. Cardunculus L.), como coagulante alternativo ao processo tradicional com cloreto de magnésio. O tofu foi avaliado em relação as propriedades físicas, químicas, microbiológicas e sensoriais durante 14 dias. Foi observado para o tofu coagulado com a flor do cardo que a umidade, o pH, o mineral total, a proteína e a sinérese diminuíram com o armazenamento, enquanto o Inibidor de Tripsina de Kunitz, a atividade ureática e o ácido fítico não se alteraram. Foi também observado um efeito positivo para os parâmetros de cor (L *, a *), ácido fítico, rendimento, sinérese e aceitação. As propriedades texturais mostraram uma tendência de aumentar a dureza e a gomosidade, enquanto a elasticidade e a coesividade diminuíram durante o armazenamento. Estruturalmente, apresentou pequenos poros ou cavidades irregulares. A análise sensorial mostrou grande aceitação e intenção de compra. Então, a flor do cardo pode ser utilizada como coagulante vegetal melhorando as propriedades de qualidade do tofu, em relação ao cloreto de magnésio.
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