TOFU OBTAINED WITH LEMON COAGULANT AND SOYBEAN CONCENTRATE

Revista Tecnológica Pub Date : 2019-11-09 DOI:10.4025/revtecnol.v28i1.48693

G. Tres, J. Steffens, C. Steffens

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引用次数: 2

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

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用柠檬混凝剂和大豆浓缩液制成的豆腐

豆腐是一种蔬菜奶酪，从大豆中提取，通过大豆水溶性提取物(SSE)混凝而得。柠檬汁作为混凝剂的使用使其完全有机，素食者可以食用。本研究的目的是利用蔬菜混凝剂(5-15%)和大豆浓缩蛋白SPC(0-10%)，通过实验设计来最大限度地提高豆腐的产量，从而开发和表征豆腐奶酪。并对贮藏第1天和第7天的酸度、水分、总固形物、蛋白质、结合力和灰分特征进行了评价。在储存的第一天，高百分比的凝固剂导致豆腐的酸度增加。在不含大豆浓缩蛋白的高浓度混凝剂中观察到较高的水分含量。在总固形物中，在低浓度的混凝剂和SPC中验证了高值。当加入低浓度的混凝剂和SPC时，蛋白质、合成和灰分都很高。在高SPC、低混凝剂用量的条件下，获得了高产率。在贮藏的第7天，高浓度柠檬产生了显著的影响(p

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Revista Tecnológica

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