Resumen
The aim of this study was to develop and characterize tofu with vegetable coagulant kiwi, ginger and lemon. Soybeans used for tofu processing was from conventional cultivar. Soybeans were analyzed in relation to moisture, protein, ash and pH. In soybean soluble extract (SSE) beyond analyzes of soybeans, were also analyzed acidity. In tofu I and II were carried out the analysis of yeld, syneresis index, moisture, ash, pH, protein, acidity, color, total count of psychrophilic and coliforms bacteria, at 1st and 7th day of storage. The tofu I and II showed no significant differences for acidity, pH and protein on the 1st and 7th days of storage. Yield and syneresis of the tofu I with kiwi and ginger were higher than the others. Microbiological analyzes are within the standards established by legislation. The results of this work show that the coagulants of kiwi, ginger and lemon can be used for the preparation of tofu and the best conditions for its obtaining were pH 2.0 and coagulation temperature of 80°C, obtaining tofu with more firm mass for the three analyzed coagulants.