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

Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant an alternative to traditional magnesium chloride. The tofu were evaluated in relation physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for coagulated that moisture, pH, total mineral, protein, syneresis decreased storage, while Kunitz Trypsin Inhibitor, ureatic activity phytic acid did not change. It also obtained a positive effect color (L*, a*) parameters, acid, yield, syneresis, acceptance. textural properties, showed tendency increase hardness stickiness, springiness cohesiveness storage. Structurally, presented irregular-shaped, small pores or cavities. analysis, has great acceptance purchase intent. Then, can be used vegetal improving quality tofu,