TOFU OBTAINED WITH LEMON COAGULANT AND SOYBEAN CONCENTRATE

Gabriela Tres,Clarice Steffens,Juliana Steffens

doi:10.4025/revtecnol.v28i1.48693

Abstract

Tofu is a cheese of vegetable origin, derived from soybean, obtained by coagulation of the soybean water-soluble extract (SSE). The use of lemon juice as a coagulant makes it completely organic and can be consumed by people in the vegan food group. The objective of this work was to develop and characterize a tofu cheese, using vegetable coagulant (5-15%) and soy protein concentrate - SPC (0-10%) applying experimental design to maximize the yield of tofu. Also were evaluated the characteristics of acidity, moisture, total solids, proteins, syneresis and ashes in the first and seventh days of storage. In the first day of storage, a high percentage of coagulant resulted in an increase in the acidity of the tofu. High moisture contents were observed in high concentrations of coagulant without soy protein concentrate. In the total solids, the high values were verified in low concentration of coagulant and SPC. Protein, syneresis, and ash were high when added low concentrations of coagulant and SPC. The high yield was observed in the experiment with high SPC and low amount of coagulant. On the seventh day of storage, the high concentration of lemon resulted in a significant effect (p

Highlights

Tofu, known as soy cheese, is an excellent source of protein and essential amino acids and has grown worldwide popularity (TSAI et al, 2006; RUI et al, 2016)
The manufacturing process from soy milk or called soybean water extract (SWE), is very similar to cheese made from cow milk, having the same consistency
The high protein content was obtained in run 3 (Table 2)

Summary

Introduction

Known as soy cheese, is an excellent source of protein and essential amino acids and has grown worldwide popularity (TSAI et al, 2006; RUI et al, 2016). The manufacturing process from soy milk or called soybean water extract (SWE), is very similar to cheese made from cow milk, having the same consistency. Acid coagulation occurred by the gradually decreases of the pH, associated with extending heating and enzyme activity, forming a homogeneous gel (NIK et al, 2011). The two major proteins in soybean are β-conglycinin and glycinin, as well as isoflavones, including daidzein and genistein in the presence of acid coagulant form different extent of aggregations and precipitate. The denatured soy proteins are repulsed and the protein particles get close together, and aggregation occurs, forming a homogenous gel network (O'TOOLE, 2016)

Objectives

Methods

Results