Effectiveness of green betel leaf infusa as a natural preservative of white tofu by maintaining its sensory characteristics
DOI:
https://doi.org/10.5965/223811712442025926Keywords:
Piper betle L, natural preservatives, total microbes, Escherichia coli, soakingAbstract
Preservar o tofu branco com ingredientes naturais foi uma solução devido ao seu prazo de validade relativamente curto e à prevenção de ingredientes perigosos. A falta de ingredientes naturais costuma alterar a qualidade sensorial do produto. Esta pesquisa teve como objetivo utilizar a infusão de folhas verdes de betel como conservante, mantendo as características sensoriais do tofu branco. O método de pesquisa consistiu em duas etapas. Pesquisa preliminar foi realizada para selecionar a concentração de 0,01%, 0,025%, 0,05%, 0,075%, 0,1%, 1%, 2% e 4% de infusão de folhas de betel com base no sensorial de sabor, aroma e cor. A pesquisa primária foi a pesquisa de dois fatores de concentrações selecionadas de infusão de folhas de betel e o tempo de armazenamento do tofu em temperatura ambiente, testando o número total de placas, bactérias E. coli e qualidade sensorial e hedônica. A pesquisa preliminar produziu as concentrações selecionadas de 0,01%, 0,025% e 0,05%, que tiveram efeitos mínimos no sabor, aroma e sensorial da cor. A pesquisa primária mostrou que quanto maior a concentração da infusão de folhas de betel, menor o crescimento microbiano e quanto maior o tempo de armazenamento, mais micróbios cresceram. No entanto, o número de micróbios no tofu tratado foi muito menor em comparação com o tofu controle. Além disso, os resultados mostraram que quanto maior a concentração da infusão, menor o valor sensorial. Entretanto, o nível deconcentração não teve efeito significativo na sensorialidade da textura. O Aminullahet al.Revistade CiênciasAgroveterinárias,Lages, SC, Brasil (ISSN 2238-1171) 927maior tempo de armazenamento tendeu a reduzir a qualidade sensorial e hedônica do tofu branco, mas ele ainda estava em condições relativamente normais. A bactéria E. coli foi negativa em tofu branco. Todos os tratamentos de concentração de infusão inibiram o crescimento microbiano e o valor sensorial do tofu branco pode ser mantidoDownloads
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