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.
Keywords: Cardoon flower extract; Physical properties; Sensory evaluation; Soybean; Texture.
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