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Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics

Received: 5 August 2019     Accepted: 6 September 2019     Published: 23 October 2019
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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.

Published in Journal of Food and Nutrition Sciences (Volume 7, Issue 5)
DOI 10.11648/j.jfns.20190705.13
Page(s) 73-78
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Waragashi Cheese, Plant Proteases, Milk-clotting Activity

References
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[2] Adetunji, V. O. and Salawu, O. T. (2008). West African soft cheese ‘wara’ processed with Calotropis procera and Carica papaya; A comparative assessment of nutritional values. African Journal of Biotechnology 7 (18); 3360-3362.
[3] Roseiro, L. B, Barbosa, M, Ames, J. and Wilbey, A. (2003). Cheesemaking with vegetable coagulants-theuse of Cynara L. for the production of ovine milk cheese. International Journal of Dairy Technology 56; 76-85.
[4] Emmanuelle C. (2008). Plantes laticifères; Mise en évidence et applications des activités lipasiques de Carica pentagona et Plumeria rubra. Universite montpellier II sciences et techniques du languedoc. École Doctorale; Sciences des procédés-Sciences des aliments, 154 pp.
[5] AOAC. (1990). Official Methods of Analysis.15th edition. Association of Official Analytical Chemists, Gaithersburg, MD.
[6] Miguel, A. M, Teresa, C. P, María, E. L, Juan, C. R, María, J. T, Aarón, F. G. and Belinda, V. (2013). Comparison of the milk-clotting properties of three plant extracts. Food Chemistry 141; 1902–1907.
[7] Silvestre, M, Carreira, R, Silva, M, Corgosinho, F, Monteiro, M. and Morais, H. (2012). Effect of pH and temperature on theactivity of enzymatic extracts from pineapple peel. Food and Bioprocess Technology. 5; 1824–1831.
[8] Soledad, C, Lara, S, Dorotea, L. and Jose, N. R. (2007). Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. International Dairy Journal 17; 1393–1400.
[9] Chitipinityol, S. and Crabbe, M. J. C. (1998). Chymosin and aspartic proteinases. Food Chemistry 61; 395–418.
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[12] Jacob, M, Jaros, D. and Rohm, H. (2011). Recent advances in milk clotting enzymes. International Journal of Dairy Technology 64; 14–33.
[13] Vallejo, J, Ageitos, J, Poza, M. and Villa, T. (2012). Short communication; A comparative analysis of recombinant chymosins. Journal of Dairy Science 95; 609–613.
[14] Mazou, M, Tchobo, F. P, Degnon, G, Mensah, A. and Soumanou, M. (2012). Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic. African Journal of Food Science 2; 494-499.
[15] Tunick, M. and Van Hekken, D. (2010). Rheology and texture of commercial queso fresco cheeses made from raw and pasteurized milk. Journal of Food Quality 33; 204–215.
[16] Henika, R. G. (1982). Use of the surface response methodology in sensory evaluation. Food Technol. 36; 96–102.
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Cite This Article
  • APA Style

    Bankolé Ibidjokè Rachidatou, Tchobo Fidèle Paul, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, et al. (2019). 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, 7(5), 73-78. https://doi.org/10.11648/j.jfns.20190705.13

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    ACS Style

    Bankolé Ibidjokè Rachidatou; Tchobo Fidèle Paul; Mazou Mouaïmine; Hodonou Myriam Mondoukpè; Durand Erwann, et al. Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics. J. Food Nutr. Sci. 2019, 7(5), 73-78. doi: 10.11648/j.jfns.20190705.13

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    AMA Style

    Bankolé Ibidjokè Rachidatou, Tchobo Fidèle Paul, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, et al. Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics. J Food Nutr Sci. 2019;7(5):73-78. doi: 10.11648/j.jfns.20190705.13

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  • @article{10.11648/j.jfns.20190705.13,
      author = {Bankolé Ibidjokè Rachidatou and Tchobo Fidèle Paul and Mazou Mouaïmine and Hodonou Myriam Mondoukpè and Durand Erwann and Alitonou Guy Alain},
      title = {Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {7},
      number = {5},
      pages = {73-78},
      doi = {10.11648/j.jfns.20190705.13},
      url = {https://doi.org/10.11648/j.jfns.20190705.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190705.13},
      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.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Plumeria Alba Latex as a New Plant Protease for Waragashi Cheese Production: A Comparative Assessment of Yield and Physicochemical and Textural Characteristics
    AU  - Bankolé Ibidjokè Rachidatou
    AU  - Tchobo Fidèle Paul
    AU  - Mazou Mouaïmine
    AU  - Hodonou Myriam Mondoukpè
    AU  - Durand Erwann
    AU  - Alitonou Guy Alain
    Y1  - 2019/10/23
    PY  - 2019
    N1  - https://doi.org/10.11648/j.jfns.20190705.13
    DO  - 10.11648/j.jfns.20190705.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 73
    EP  - 78
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20190705.13
    AB  - 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.
    VL  - 7
    IS  - 5
    ER  - 

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Author Information
  • Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin

  • Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin

  • Unit of Research in Enzymatic and Food Engineering, University of Abomey-Calavi, Cotonou, Benin

  • Centre de Coopération Internationale en Recherche Agronomique Pour le Développement, Campus Supagro/INRA, Montpellier, France

  • Recherch Unit of Plant Extracts and Natural Flavors, University of Abomey-Calavi, Cotonou, Benin

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