2025-03-252025-03-252019-10-25KUBOTA, Tomy Aska; SOUZA, Thiago Henrique Barbosa de. Caracterização físico-química e avaliação da capacidade antioxidante do tofu elaborado a partir de diferentes coagulantes e sojas. 68 f. Trabalho de Conclusão de Curso (Tecnologia de Alimentos) – Universidade do Estado do Pará, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/555Tofu is a food obtained through the coagulation of water-soluble soy extract by the precipitation of their proteins. It can vary its characteristics from according to the way it is produced and the way it is intended to be consumed this one. The objective of this work was to elaborate tofu based on the use of different types of coagulants and soy in order to evaluate the interaction between these parameters and their physico-chemical and microbiological characteristics, as well as to evaluate their antioxidant and determine from which formulation the product gets the highest Yield. The soybeans used in the elaboration were obtained in the cities of Belém, Paragominas and Tomé-Açu. Preliminary tests were performed using four types coagulants: magnesium chloride (MgCl2), calcium chloride (CaCl2), magnesium (MgSO4) and calcium sulfate (CaSO4). After the tests it was decided to use in the CaSO4 and MgCl2 salts, as they have better regarding yield and sensory aspects. Among the physicochemical parameters, except for lipids, samples prepared with CaSO4 coagulant obtained better results compared to samples made with MgCl2. The formulation contained the Tomé-Açu variety with the CaSO4 coagulant physicochemical, acidity and protein parameters, as of total phenolic compounds and flavonoids, besides obtaining the highest yield. All elaborated tofus have antioxidant capacity, especially the one elaborated with commercial soybean (Cca). The microbiological analyzes proved satisfactory in relation to the absence of coliforms at 45ºC, Salmonella sp and coagulase positive Staphylococci for all formulations indicating that the products produced are meeting the standards of quality in accordance with RDC nº. 12 of January 2, 2001.Língua PortuguesaAbertoYieldInteractionPhenolicFlavonoidMicrobiologicalTrabalho de Conclusão de Curso (TCC)