Zeni, JamileNunes, Mateus Baptista2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/290Tofu is a product obtained from the coagulation of water-soluble soy extract, considered a non-fermented, nutritious and easily digestible food. Vegetable coagulants such as fruit and flower extracts can be used to coagulate them. One of the important characteristics of this product is the texture as it plays an important role in quality. In this sense, the objective of the present study was to prepare tofus from the soybean cultivars Vmax and BRS 267 coagulated with thistle flower and magnesium chloride and to determine the texture on the 1st, 7th and 14th day of storage. Tofus were evaluated for rheological properties (hardness, adhesiveness, cohesiveness, elasticity, guminess and chewability). The cultivar BRS 267 coagulated with magnesium chloride showed the highest values for all texture parameters evaluated in practically every day of storage, when compared to those of Vmáx and in relation to clots with thistle flower for both cultivars (Vmáx and BRS). The cultivar Vmáx coagulated with thistle flower showed the lowest values in relation to the evaluated parameters. From the results it can be inferred that the tofu made with cultivar BRS 267 coagulated with magnesium chloride showed the best texture characteristics, being the hardest (firm), cohesive and consequently more elastic, when compared with the coagulated with the flower of the thistle. However, the cultivars BRS 267 and Vmáx can be used to make the tofu using magnesium chloride as a coagulant. Although the tofus coagulated with thistle flower does not present a firm texture, which is expected from a “tofu cheese”, this product could be a new food option on the market, and can be consumed as a curd or similar. It was also observed that the lower the hardness, the chewability, the lower the adhesion force to disintegrate the product, giving this product a lower texture.pt-BREngenharia de AlimentosExtrato hidrossolúvel de sojaSoja geneticamente modificadaCoagulantes vegetaisTrabalho de Conclusão de Curso