Abstract
Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while springiness and cohesiveness decreased during storage. Structurally, presented irregular-shaped, small pores or cavities. The sensory analysis, showed has great acceptance and purchase intent. Then, the cardoon flower can be used as vegetal coagulant improving the quality properties of tofu, in relation to magnesium chloride.
Highlights
Tofu is a nutritious traditional oriental food with an increasing worldwide demand (Nikolić et al, 2017)
These characteristics are due to the action of lipoxygenases, enzymes that catalyze the addition of molecular oxygen to the pentadiene system of polyunsaturated fatty acids, forming hydroperoxides of the corresponding fatty acids
These enzymes can be inactivated by heat treatment near 100 °C for 5 to 10 min (Stanojevic, Barać, Pešić, & Vucelic-Radovic, 2020), soybean cultivars, genetic developed for free lipoxygenases and smoother flavor will have characteristics more suitable for human consumption
Summary
Tofu is a nutritious traditional oriental food with an increasing worldwide demand (Nikolić et al, 2017) It can be used for vegan individuals as a substitute of animal products, due to its high quality protein compared to meat, fish and cheese (Khoder et al, 2020). The use of conventional soybean cultivars is limited by the bitter, rancid and astringent taste (raw bean or beany flavor) These characteristics are due to the action of lipoxygenases, enzymes that catalyze the addition of molecular oxygen to the pentadiene system of polyunsaturated fatty acids, forming hydroperoxides of the corresponding fatty acids. Quality of tofu may be affected by soybean varieties, chemical components and biologically active compounds (Stanojevic, Barac, Pesic, & Vucelic-Radovic, 2011)
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