Volume 7, Issue 5, September 2019, Page: 73-78
Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics
Bankolé Ibidjokè Rachidatou, Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin
Tchobo Fidèle Paul, Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin
Mazou Mouaïmine, Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin
Hodonou Myriam Mondoukpè, Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin
Durand Erwann, Centre de Coopération Internationale en Recherche Agronomique Pour le Développement, Campus Supagro/INRA, Montpellier, France
Alitonou Guy Alain, Recherch Unit of Plant Extracts and Natural Flavors, University of Abomey-Calavi, Cotonou, Benin
Received: Aug. 5, 2019;       Accepted: Sep. 6, 2019;       Published: Oct. 23, 2019
DOI: 10.11648/j.jfns.20190705.13      View  24      Downloads  6
Abstract
The Peuhl cheese (Waragashi, Warangachi, Wagashi, or Wara in local language) is a soft cheese with a high nutritional value, prepared by coagulation of whole milk under the action of calotropaïne, a plant enzyme from Calotropis procera. In this study, Plumeria alba latex has been used as an alternative source of enzymes for the production of Waragashi cheese. The effect of temperature on the milk-clotting activity (MCA), as well as the physicochemical properties of the Waragashi cheeses were investigated and compared with the ones prepared with C. procera and C. papaya latices. C. procera and C. papaya latices exhibited a maximum MCA at temperatures close to 55°C, while P. alba latex exhibited a maximum MCA at temperatures close to 80°C. Waragashi cheese produced using P. alba showed textural properties comparable with those prepared using C. procera, while the yield of production varied as a function of the quantity of the different coagulants and milk temperature. The results of these studies, it is clear that the P. alba latex can be used to produce Waragashi cheese, similar to the latices of C. procera and C. papaya. the next challenge of this study is to verify the toxicity of P. Alba latex.
Keywords
Waragashi Cheese, Plant Proteases, Milk-clotting Activity
To cite this article
Bankolé Ibidjokè Rachidatou, Tchobo Fidèle Paul, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, Alitonou Guy Alain, Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics, Journal of Food and Nutrition Sciences. Vol. 7, No. 5, 2019, pp. 73-78. doi: 10.11648/j.jfns.20190705.13
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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