Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology

Ben Amira, Amal; Mokni, Abir; Yaich, Hela; Chaabouni, Moncef; Besbes, Souhail; Blecker, Christophe; Attia, Hamadi

doi:10.1016/j.foodchem.2017.05.105

Article (Scientific journals)

Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology

Ben Amira, Amal; Mokni, Abir; Yaich, Hela et al.

2017 • In Food Chemistry, 237, p. 150-158

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/215118

DOI
10.1016/j.foodchem.2017.05.105

PubMed
28763981

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Keywords :

Wild cardoon; Extraction optimization; RSM, Plant rennet; Rheology, Milk gelation

Abstract :

[en] The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550 CAU/mL), were selected as follows: Grinding time 30 s, pH 3, extraction time 50 min and solid to liquid ratio 15 g/100 mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent.

Disciplines :

Food science

Author, co-author :

Ben Amira, Amal

Mokni, Abir

Yaich, Hela

Chaabouni, Moncef

Besbes, Souhail

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Attia, Hamadi

Language :

English

Title :

Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology

Publication date :

19 May 2017

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

237

Pages :

150-158

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 17 October 2017

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