TOFU OBTAINED WITH LEMON COAGULANT AND SOYBEAN CONCENTRATE

Gabriela TRes; Juliana Steffens; clarice Steffens

doi:10.4025/revtecnol.v28i1.48693

Gabriela TRes URI
Juliana Steffens URI
clarice Steffens URI

DOI: https://doi.org/10.4025/revtecnol.v28i1.48693

Palavras-chave: Lemon, Soybean, Tofu, Vegetable Coagulant, Water-Soluble Soy Extract

Resumo

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 <0.05) on syneresis and protein. Therefore, tofu made with a vegetable coagulant (5%) and addition of 10% SPC showed high amounts of protein, ash, and better yield, as well as low acidity and could be an alternative for consumers looking for products with high protein content.

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Biografia do Autor

clarice Steffens, URI

Departamento de ciências agrarias, engenharia de alimentos, nanotechnologia.

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