Introduction
The growing interest in plant-based diets has led to a shift in dietary habits, with a focus on replacing traditional animal-derived milk with plant-based alternatives like plant-based milk analogues (PBMAs). These alternatives offer nutritional benefits like lower saturated fats and calories and are often fortified to meet or exceed traditional dairy food nutritional profiles.
Methods
This study aimed to develop and evaluate the potential of PBMAs as sustainable and nutritious dairy milk substitutes. High-quality raw materials were procured, and preliminary processing techniques were optimized. Physical, chemical, and organoleptic evaluations were conducted, with the most sensorily acceptable sample selected for innovative food products.
Results
The pH of plant-based milk analogues (PBMAs) ranged from 6.0 to 6.8, making them slightly acidic to neutral. Oat milk excelled in carbohydrates (82.24 g/100g) and moisture (87.5 g/100g), while little millet milk was superior in protein (9.17 g/100g) and iron (9.2 mg/100g). Cow's milk contained the highest fat (3.2 g/100g) and calcium (110 mg/100g). Corn milk offered a balance of carbohydrates (70.10 g/100g) and protein (8.32 g/100g). Oat milk also demonstrated higher viscosity (48.6 cP) and superior sensory acceptance. Regarding antioxidants, oat milk contained the most polyphenols (10.6 mg GAE/100g), followed by corn (7.05 mg GAE/100g) and little millet (6.04 mg GAE/100g) milk.
Conclusions
This study suggests that plant-based milk analogues (PBMAs) like oats milk, corn milk, and little millet milk can be a sustainable alternative to traditional cow's milk. These alternatives offer high nutritional content, high protein, high iron levels, and high total polyphenol content. They are also suitable for various culinary applications, making them suitable for individuals with dietary restrictions or preferences. Further research is needed to improve the quality, functionality, and acceptance of PBMAs, driving innovation and sustainability in the global food system.
