Technological characteristics of tofu from soybean coagulated with cardoon flower extract

The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl2, 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 (p < 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.

Automated summary

The objective of this study was to develop tofu using soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl2, F2). The characteristics of the produced tofu were evaluated in terms of physical, chemical, microbiological, and sensory properties during a 14-day storage period. The results showed that F1 had a higher yield, moisture, protein, acidity, syneresis, and lipids compared to F2, and these contents decreased during storage. F1 also had lower hardness, stickiness, springiness, and cohesiveness compared to F2. The acceptability and purchase intention scores were higher for F1 than F2. This study recommended the use of 35% cardoon flower as a coagulant for tofu production due to its higher yield, acceptability, and reasonable purchasing intention.