Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects

Bocker, Ramon; Silva, Eric Keven

doi:10.1016/j.fufo.2021.100098

Cited by 44 publications

(23 citation statements)

References 87 publications

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“…Two of the most popular dairy substitutes from this category are derived from almond ( Prunus amygdalus ) and coconut ( Cocos nucifera ). Compared to other types of PBAE, almond PBAE has a naturally creamy texture, which makes it suitable as an analogue for cow’s milk and its derived products [ 52 , 54 , 55 ]. While almond PBAE is more widely consumed in North America and Europe, coconut PBAE is more frequently found in Southeast Asian countries [ 56 , 57 ].…”

Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.

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Section: Common Raw Materials For Plant-based Dairy Analoguesmentioning

confidence: 99%

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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“…The nutritional profile of plant-based milk alternatives is usually unbalanced, and their flavour profiles limit their acceptance. Probiotic fermentation was shown in several studies to improve sensory acceptability compared with unfermented alternatives [61][62][63].…”

Section: Sensory Propertiesmentioning

confidence: 99%

“…Many researchers proved and studied that probiotic cultures did not affect the overall acceptability of the products, but these products are yet to come to the market [61,63].…”

Section: Sensory Propertiesmentioning

confidence: 99%

Nondairy Probiotic Products: Functional Foods That Require More Attention

Küçükgöz

Trząskowska

2022

Nutrients

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.

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“…Contrary to all these positive features, they reduce the nutritional value of foods because of antinutritional factors included. They are enhanced with vitamins and minerals because of low vitamin and mineral content [25]. Although they are called milk because they often resemble cow's milk in appearance, plant-based milks may have different nutritional content in cow's milk depending on the type of raw material from which they are derived, the method of production and whether they are enriched or not.…”

Section: Comparison Of Hemp Seed Milk With Other Plant Milk Typesmentioning

confidence: 99%

“…Data from Sethi et al[5], Paul et al[2], Silva et al[45], , Bocker et al[25], Chalupa-Krebzdak et al[34] …”

mentioning

confidence: 99%

Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

et al. 2022

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Plant-based milk industry has been enlarged with increasing demand for plant milk types and their products. Demand is based on some factors such as vegan consumption, nutritional content, carbon emissions, lactose intolerance, and other factors. According to raw material, plant-based vegetable milk types can be divided into five categories as cereal-based (oat, rice, corn and spelt milks), legume-based (soy, peanut, lupine and cowpea milks), nut-based (almond, coconut, hazelnut, pistachio, walnut and cashew milks), seed-based (sesame, flax, hemp and sunflower milks) and pseudo-cereal based (quinoa, teff, amaranth and buckwheat milks). Hemp seed milk is one of the seed-based milks and it has high nutrition values because it is composed of lipids (1.25-5.00%), proteins (0.83-4.00%), carbohydrates (2.5-20.0%), vitamin E, minerals (sodium, phosphorus, potassium, magnesium, calcium, sulfur, iron, and zinc) and all essential amino acids with high in polyunsaturated fatty acids (linolenic acid and linoleic acid). This review evaluated hemp seed milk in comparing with other plant milk types, presented its nutritional aspect, and formed a perspective with current studies.

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Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects

Cited by 44 publications

References 87 publications

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Nondairy Probiotic Products: Functional Foods That Require More Attention

Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

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