Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)

Detalhes bibliográficos
Autor(a) principal: Scherer , Glaciela Cristina Rodrigues da Silva
Data de Publicação: 2021
Outros Autores: Colet , Rosicler, Cavalheiro, Darlene, Steffens, Clarice, Valduga, Eunice, Carrão-Panizzi, Mercedes Concórdia, Steffens, Juliana, Zeni, Jamile
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23576
Resumo: 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.
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spelling Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)Propiedades del tofu coagulado con flor de Cardo (Cynara Cardunculus L.)Propriedades do tofu coagulado com flor Cardoon (Cynara Cardunculus L.)TextureAcceptanceVegetable coagulanteStorage.TexturaAceptaciónCoagulante vegetalAlmacenamiento.TexturaAceitaçãoCoagulante vegetalEstocagem.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.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.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.Research, Society and Development2021-12-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2357610.33448/rsd-v10i16.23576Research, Society and Development; Vol. 10 No. 16; e207101623576Research, Society and Development; Vol. 10 Núm. 16; e207101623576Research, Society and Development; v. 10 n. 16; e2071016235762525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23576/20868Copyright (c) 2021 Glaciela Cristina Rodrigues da Silva Scherer ; Rosicler Colet ; Darlene Cavalheiro; Clarice Steffens; Eunice Valduga; Mercedes Concórdia Carrão-Panizzi; Juliana Steffens; Jamile Zenihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessScherer , Glaciela Cristina Rodrigues da Silva Colet , RosiclerCavalheiro, Darlene Steffens, Clarice Valduga, Eunice Carrão-Panizzi, Mercedes Concórdia Steffens, Juliana Zeni, Jamile2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23576Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:24.060591Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
Propiedades del tofu coagulado con flor de Cardo (Cynara Cardunculus L.)
Propriedades do tofu coagulado com flor Cardoon (Cynara Cardunculus L.)
title Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
spellingShingle Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
Scherer , Glaciela Cristina Rodrigues da Silva
Texture
Acceptance
Vegetable coagulante
Storage.
Textura
Aceptación
Coagulante vegetal
Almacenamiento.
Textura
Aceitação
Coagulante vegetal
Estocagem.
title_short Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
title_full Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
title_fullStr Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
title_full_unstemmed Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
title_sort Properties of tofu coagulated with Cardoon flower (Cynara Cardunculus L.)
author Scherer , Glaciela Cristina Rodrigues da Silva
author_facet Scherer , Glaciela Cristina Rodrigues da Silva
Colet , Rosicler
Cavalheiro, Darlene
Steffens, Clarice
Valduga, Eunice
Carrão-Panizzi, Mercedes Concórdia
Steffens, Juliana
Zeni, Jamile
author_role author
author2 Colet , Rosicler
Cavalheiro, Darlene
Steffens, Clarice
Valduga, Eunice
Carrão-Panizzi, Mercedes Concórdia
Steffens, Juliana
Zeni, Jamile
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Scherer , Glaciela Cristina Rodrigues da Silva
Colet , Rosicler
Cavalheiro, Darlene
Steffens, Clarice
Valduga, Eunice
Carrão-Panizzi, Mercedes Concórdia
Steffens, Juliana
Zeni, Jamile
dc.subject.por.fl_str_mv Texture
Acceptance
Vegetable coagulante
Storage.
Textura
Aceptación
Coagulante vegetal
Almacenamiento.
Textura
Aceitação
Coagulante vegetal
Estocagem.
topic Texture
Acceptance
Vegetable coagulante
Storage.
Textura
Aceptación
Coagulante vegetal
Almacenamiento.
Textura
Aceitação
Coagulante vegetal
Estocagem.
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23576
10.33448/rsd-v10i16.23576
url https://rsdjournal.org/index.php/rsd/article/view/23576
identifier_str_mv 10.33448/rsd-v10i16.23576
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23576/20868
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e207101623576
Research, Society and Development; Vol. 10 Núm. 16; e207101623576
Research, Society and Development; v. 10 n. 16; e207101623576
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052791144841216

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