Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties

In this study, proteolytic extract from Withania coagulans (at levels of 1, 2 and 3%) as a microbial rent substitute, with inulin (at levels of 0.5, 1 and 1.5%) as a prebiotic in Cheese making was used. All cheese samples prepared with plant extracts were compared in terms of physicochemical properties, color parameters, texture and sensory properties. The results of analysis of variance showed that with the addition of plant enzyme and inulin and increasing both variables, the pH decreased and the acidity increased. In cheese samples prepared with plant enzyme and containing inulin, the amount of moisture increased with increasing plant enzyme and the amount of moisture decreased with increasing inulin. With increasing both variables, the amount of synersis and L * decreased. None of the process variables had a significant effect on the amount of a* and the addition of enzyme increased and inulin decreased the yellowness (b *), also had a significant effect on tissue properties except elasticity. With the addition of plant enzyme, the amount of stiffness and cohesiveness decreased and with the addition of inulin to the samples, the amount of stiffness and cohesiveness of the samples increased and the amount of chewiness and gumminess in different concentrations of inulin increased. The results of this study showed that proteolytic extract of Witania coagulans is a suitable alternative for microbial rent and also the use of inulin with it can lead to the production of probiotic cheese with suitable textural and sensory properties.