用刺菜蓟花提取物凝固大豆制成的豆腐的技术特性。
Technological characteristics of tofu from soybean coagulated with cardoon flower extract.
作者信息
da Silva Scherer Glaciela Cristina Rodrigues, Colet Rosicler, Cavalheiro Darlene, Valduga Eunice, Carrão-Panizzi Mercedes Concórdia, Steffens Juliana, Zeni Jamile, Steffens Clarice
机构信息
Department of Food Engineering, URI and Campus Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99709-910 Brazil.
Department of Food Engineering and Chemical Engineering, State University of Santa Catarina (UDESC), BR 282, Km 573, Pinhalzinho, SC 89870-000 Brazil.
出版信息
J Food Sci Technol. 2023 Apr;60(4):1323-1331. doi: 10.1007/s13197-023-05678-3. Epub 2023 Feb 4.
The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl, F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage. The yield of F1 was higher ( < 0.05) (195 g/100 soybean seeds) than F2 (162 g/100 soybean seeds). F1 presented higher moisture, protein, acidity, syneresis, and lipids when compared with F2, and a reduction of these contents during the storage. F1 presented lower hardness, stickiness, springiness, and cohesiveness compared with F2. The acceptability of F1 showed a score of 6.00 and F2 of 4.68, and the purchase intention was 3.22 for F1 and 2.23 for F2. This study recommended the use of cardoon flower at 35% level as it has great potential as a coagulant for the elaboration of tofu with higher yield, and acceptability and reasonable purchasing intention.
本研究的目的是用刺菜蓟花（F1）和氯化镁（MgCl，F2）凝固大豆水溶性提取物来制作豆腐。在储存14天期间，对所生产的豆腐进行了物理、化学、微生物和感官特性方面的表征。F1的产量更高（<0.05）（195克/100颗大豆种子），高于F2（162克/100颗大豆种子）。与F2相比，F1的水分、蛋白质、酸度、脱水收缩和脂质含量更高，且在储存期间这些含量会降低。与F2相比，F1的硬度、黏性、弹性和内聚性更低。F1的可接受性得分为6.00，F2为4.68，购买意愿F1为3.22，F2为2.23。本研究建议使用35%水平的刺菜蓟花，因为它作为制作豆腐的凝固剂具有很大潜力，能获得更高的产量、可接受性和合理的购买意愿。
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