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

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:	TX Home economics
Online Access:	http://umpir.ump.edu.my/id/eprint/25289/ http://umpir.ump.edu.my/id/eprint/25289/ http://umpir.ump.edu.my/id/eprint/25289/ http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf

id	ump-25289
recordtype	eprints
spelling	ump-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
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/ http://umpir.ump.edu.my/id/eprint/25289/ http://umpir.ump.edu.my/id/eprint/25289/ http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf
first_indexed	2023-09-18T22:38:45Z
last_indexed	2023-09-18T22:38:45Z
_version_	1777416772781080576

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

Similar Items