Characterization of Soy Cheese Spread Using Plant-based Rennet Obtained from Kiwi Fruit Extract: Morphological, Physico-chemical, Antioxidant and Antimicrobial Properties
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.
May 19, 2023; Published: July 11, 2023
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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