Propriedades tecnológicas e sensoriais de produto similar ao tofu obtido pela adição de soro de leite ao extrato de soja

Abstract

This work aimed to verify the sensorial, technological viability of replacing part of soy milk extract with whey to obtain a product similar to tofu curdled by lactic acid and glucone-δ-lactone. Some products were obtained using soy milk extract and whey from the production of mozzarella cheese. Three different combinations of a mixture of soy milk extract and whey were used (40: 60; 30: 70; 20: 80), all of which were curdled with glucone-d-lactone and lactic acid separately. Products prepared with glucone-δ-lactone presented a higher moisture content (p < 0.05) and an increased crop yield. The products made with lactic acid were richer in protein. Curdling with lactic acid resulted in more firmness, cohesiveness, gumminess, and chewiness to the products. Analyzing the color, the "L" values (luminosity) of 20: 80 ratio were higher, and the yellow "b" predominated in the products with a higher proportion of soy milk. The product with better acceptance was the one with 40: 60 ratio (soy milk and whey respectively) obtained with the addition of glucone-δ-lactone. The use of glucone-δ-lactone resulted in a better yield, texture characteristics, and acceptability.