Sunita Mishra¹*, Gaurav Meskar², Komal Singh³ and Harsh Sharma³

¹Professor, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, (U.P.), India
²M.Sc. Student, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, (U.P.), India
³Assistant Professor, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, (U.P.), India

*Corresponding Author: Sunita Mishra, Professor, Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, (U.P.), India.

Received: May 19, 2023; Published: July 11, 2023

Abstract

This study aimed to evaluate the potential of plant-based rennet obtained from kiwi fruit extract for the production of soy cheese spread. The morphological, physico-chemical, antioxidant, and antimicrobial properties of the resulting product were characterized. The results indicated that the use of kiwi fruit extract as a source of rennet resulted in soy cheese spread with a desirable texture, flavor, and appearance. The product also exhibited good physico-chemical properties, such as low moisture content and high protein content. Additionally, the soy cheese spread showed good antioxidant activity, indicating its potential as a functional food. Moreover, the product exhibited significant antimicrobial activity against common foodborne pathogens, making it a safer option for consumption. Therefore, plant-based rennet obtained from kiwi fruit extract could be considered as a promising alternative to traditional animal-based rennet for the production of soy cheese spread.

 Keywords: Soy Cheese Spread; SEM; EDS; Antioxidant Activity; Antimicrobial Activity; Physico-chemical; FTIR Spectroscopy

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Citation

Citation: Sunita Mishra., et al. “Characterization of Soy Cheese Spread Using Plant-based Rennet Obtained from Kiwi Fruit Extract: Morphological, Physico-chemical, Antioxidant and Antimicrobial Properties". Acta Scientific Pharmaceutical Sciences 7.8 (2023): 22-32.

Copyright

Copyright: © 2023 Sunita Mishra., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.