Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JOOYANDEH H.; GHASEMI A.; HOJJATI M.; NASEHI B.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 1-13

Download Full-Text

Persian Verion

View:

631

Download:

Cites:

Information Journal Paper

Title

Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese

Author(s)

JOOYANDEH H. | GHASEMI A. | HOJJATI M. | NASEHI B. | Issue Writer Certificate

Keywords

Withania coagulansQ1

Water and alcoholic extractionQ1

Physicochemical propertiesQ1

Storage periodQ2

Abstract

In this study, the possibility of application of Withania coagulansextract (WCE) as a microbial rennet substituent in production of ultrafiltrated Iranian white cheese was evaluated. WCE was extracted by two Water and alcoholic extraction methods and the levels of 0. 5, 1 and 1. 5% of mentioned extractscontained plant proteinase were used in cheese making. The color parameters (brightness/L*, redness/a* and yellowness/b*), Physicochemical properties (pH, moisture, fat, syneresis, total protein, soluble protein inwater and in 12% TCA) and total acceptance of produced cheeses were compared with the control sample (prepared with commercial recombinant chymosin) during 60 days of storage. Results showed that the type of enzyme and the time of storage had significant effect on L* and b* index values of the cheese samples but these variables haven’ t significant effect on the a* index. By increasing the amount of WCE and Storage period, the L* (p<0. 01) and b* values(p<0. 05) weresignificantly decreased and increased, respectively. Generally, WCE-cheeses, especially the kind of water extraction, had the lower protein and fat and thehigher moisture, pH, and soluble protein in water and 12% TCA as compared to control sample. Although all the cheeses till the middle of the storage had adequate acceptability, WCE-cheeses containing 1 and 1. 5% WCE had significantly (p<0. 01) lower acceptability than 0. 5% WCE-cheese and control after 60 days of the storage. The results of this study showed that by using1% WCE, especially in its alcoholic form, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. However, commercial application of this extract in order toreplacewith microbial rennet requiresthe risk assessmentand toxicity teststo convince that the WCE is harmless for the human health.

Cites

No record.

References

No record.

Cite

APA: Copy

JOOYANDEH, H., GHASEMI, A., HOJJATI, M., & NASEHI, B.. (2020). Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 1-13. SID. https://sid.ir/paper/72691/en

Vancouver: Copy

JOOYANDEH H., GHASEMI A., HOJJATI M., NASEHI B.. Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):1-13. Available from: https://sid.ir/paper/72691/en

IEEE: Copy

H. JOOYANDEH, A. GHASEMI, M. HOJJATI, and B. NASEHI, “Utilization of Withania coagulans extract as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 1–13, 2020, [Online]. Available: https://sid.ir/paper/72691/en

Related Journal Papers