Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review

Proteases are commonly available to the dairy industry and becoming saturated in their potential for further productivity among health-conscious people, which has driven positive attention towards plant-based coagulants. This review explored the possibility of coagulant plants as an ideal choice in...

Full description

Saved in:
Bibliographic Details
Main Authors: Bathmanathan, Rupbansraaj, Yasmin Amira, Che Yahya, M. M., Yusoff, Jaya Vejayan, Palliah
Format: Article
Language:English
Published: Science Alert 2019
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf
http://umpir.ump.edu.my/id/eprint/25289/
http://dx.doi.org/10.3923/jbs.2019.259.271
http://dx.doi.org/10.3923/jbs.2019.259.271
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.ump.umpir.25289
record_format eprints
spelling my.ump.umpir.252892019-11-27T02:40:54Z http://umpir.ump.edu.my/id/eprint/25289/ Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review Bathmanathan, Rupbansraaj Yasmin Amira, Che Yahya M. M., Yusoff Jaya Vejayan, Palliah TX Home economics Proteases are commonly available to the dairy industry and becoming saturated in their potential for further productivity among health-conscious people, which has driven positive attention towards plant-based coagulants. This review explored the possibility of coagulant plants as an ideal choice in the development of functional dairy foods and beverages and the benefits that come along to health. Dairy products like cheese require coagulation of milk by using enzymes such as rennet either in its original state, purified or genetically modified. Animal and microbe sourced coagulants have been facing many challenges due to increasing public awareness. Plant proteases are not new and have been identified previously to have the ability to coagulate milk but plants are less explored and understood in their potentials in being a milk coagulant and fortifying the curd with useful biological activities. Currently, people are looking for functional foods that provide various health benefits when consumed rather than calorie-rich food, which causes diseases. In recent times many plants are able to coagulate milk. These particular plants have been identified as an ideal choice in the development of functional dairy foods and beverages due to their dual ability of first coagulating the milk and then fortifying the curd with biologically useful compounds. Science Alert 2019 Article PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf Bathmanathan, Rupbansraaj and Yasmin Amira, Che Yahya and M. M., Yusoff and Jaya Vejayan, Palliah (2019) Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review. Journal of Biological Sciences, 19 (3). pp. 259-271. ISSN 1727-3048 http://dx.doi.org/10.3923/jbs.2019.259.271 http://dx.doi.org/10.3923/jbs.2019.259.271
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TX Home economics
spellingShingle TX Home economics
Bathmanathan, Rupbansraaj
Yasmin Amira, Che Yahya
M. M., Yusoff
Jaya Vejayan, Palliah
Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
description Proteases are commonly available to the dairy industry and becoming saturated in their potential for further productivity among health-conscious people, which has driven positive attention towards plant-based coagulants. This review explored the possibility of coagulant plants as an ideal choice in the development of functional dairy foods and beverages and the benefits that come along to health. Dairy products like cheese require coagulation of milk by using enzymes such as rennet either in its original state, purified or genetically modified. Animal and microbe sourced coagulants have been facing many challenges due to increasing public awareness. Plant proteases are not new and have been identified previously to have the ability to coagulate milk but plants are less explored and understood in their potentials in being a milk coagulant and fortifying the curd with useful biological activities. Currently, people are looking for functional foods that provide various health benefits when consumed rather than calorie-rich food, which causes diseases. In recent times many plants are able to coagulate milk. These particular plants have been identified as an ideal choice in the development of functional dairy foods and beverages due to their dual ability of first coagulating the milk and then fortifying the curd with biologically useful compounds.
format Article
author Bathmanathan, Rupbansraaj
Yasmin Amira, Che Yahya
M. M., Yusoff
Jaya Vejayan, Palliah
author_facet Bathmanathan, Rupbansraaj
Yasmin Amira, Che Yahya
M. M., Yusoff
Jaya Vejayan, Palliah
author_sort Bathmanathan, Rupbansraaj
title Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
title_short Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
title_full Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
title_fullStr Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
title_full_unstemmed Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
title_sort utilizing coagulant plants in the development of functional dairy foods and beverages: a mini review
publisher Science Alert
publishDate 2019
url http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf
http://umpir.ump.edu.my/id/eprint/25289/
http://dx.doi.org/10.3923/jbs.2019.259.271
http://dx.doi.org/10.3923/jbs.2019.259.271
_version_ 1651866922222878720
score 12.817646