DEVELOPMENT OF FUNCTIONAL CHEESE USING PLANT-BASED EXTRACTS AS A SUBSTITUTE FOR ANIMAL RENNET: EVALUATION OF NUTRITIONAL, MICROBIAL AND SENSORY PROPERTIES

Abstract

The production and consumption of plant-based cheese are steadily rising worldwide as it gains increasing popularity among consumers. This study aimed to evaluate the feasibility of using fruit juice extracts as a natural coagulant in cheese-making, serving as a potential substitute for traditional rennet. Papaya, pineapple, aloe vera, and aloe vera peel extracts were incorporated into cheese production to assess their impact on physicochemical, microbiological, bioactive, and sensory properties. The proximate analysis revealed significant variations in moisture, fat, protein, carbohydrate, and ash content among the cheese samples, influenced by the type of fruit juice extract used. Moisture content ranged from 53.04% to 65.93%, with the highest value recorded in aloe vera peel cheese (AVP) and the lowest in pineapple cheese (PA). Carbohydrate content varied between 19.24% and 22.85%, while protein levels ranged from 16.20% to 17.95%. The fat content exhibited notable differences, with pineapple cheese containing the highest fat percentage (14.30%) and aloe vera peel cheese having the lowest (5.64%). Ash content ranged from 0.80% to 0.96%. The acidity and pH of the cheese samples remained relatively stable across all variations, with pH values between 4.47 and 4.58. Bioactive compound analysis demonstrated the presence of flavonoids, polyphenols, and antioxidants, highlighting the functional potential of fruit juice-enriched cheese. Total flavonoid content was highest in pineapple cheese (1.37 mg QE/100g), whereas aloe vera peel cheese exhibited the lowest flavonoid levels (0.261 mg QE/100g). Antioxidant capacity varied across the samples, with papaya cheese showing the highest inhibition percentage (1.61%) and pineapple cheese the lowest (0.048%). Sensory evaluation indicated that cheese prepared with aloe vera juice extract received the highest acceptability scores in terms of appearance (8.3), texture (7.5), flavor (7.7), and overall preference (8.05), confirming its suitability for consumer acceptance. Microbiological analysis confirmed that all cheese samples met food safety standards, with no detectable levels of E. coli, Salmonella, mold, or coliform bacteria, ensuring the hygienic quality of the product. The results suggest that fruit juice extracts not only act as a natural coagulant but also contribute to the functional and sensory properties of cheese.