UHT Skim Coconut Milk Production and Its Quality

Khuenpet, Krittiya; Jittanit, Weerachet; Hongha, Napat; Pairojkul, Sajja

doi:10.1051/shsconf/20162303002

Cited by 9 publications

(9 citation statements)

References 15 publications

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“…Coconut milk recorded 91.20 (L*-value), -1.10(a*-value) and 3.51 (b*-value). These results nearly were in agreement with Khuenpet et al (2016) who mentioned that coconut milk in Thailand had 78.21 L*-value, -0.40 a*-value and 3.68 b*-value.…”

Section: Samplessupporting

confidence: 92%

“…Corn milk had specific gravity 1.027 g/cm 3 , these result was in agreement with those of Ajala et al (2013), who found that corn milk (Freshly harvested) in Nigeria had specific gravity 1.03. Also specific gravity of coconut milk was 1.033 g/cm 3 , these result were higher than the values reported for coconut milk in Nigeria and Thailand (1.010 and 1.008 g/cm 3 , respectively) by Ladokun and Oni (2014); Khuenpet et al (2016). Meanwhile cantaloupe seed milk had specific gravity 1.024.…”

Section: Samplescontrasting

confidence: 55%

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Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

El-Bialy

Abd-Elkader

Yousef

2020

Journal of Food and Dairy Sciences

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This study aimed to prepare healthy and tasty alternative milk for lactose and casein intolerance. Plant materials which used to prepare alternative milk were grated coconut, potato powder, corn grain, tiger nut, sorghum seeds, dry bean seeds, sesame seeds and cantaloupe seeds. Chemical, minerals, physical, sensory and color of the alternative milk were determined. Results showed that, there were significant differences between all milk samples in chemical composition (dry weight basis). Protein ranged between 18.26% in cantaloupe seeds milk and 2.10% in white corn milk. Coconut milk had high fat content followed by sesame milk and cantaloupe seeds milk. Ash ranged between 4.24% in dry bean milk and 0.74% in corn milk. Total solid was the highest in coconut milk. Cantaloupe seeds milk had the highest amount of phosphorus, magnesium and iron. Sesame milk had higher amounts of potassium, copper, zinc, manganese and selenium. TSS is higher in tiger nut and lowest value in cantaloupe seeds milk. Sedimentation stability was the highest in coconut and dry bean milk. Specific gravity of all milk types was not significantly different among all samples. Milk of coconut had the highest values in all sensory attributes for color, taste, flavor, mouth feel, texture and similarity of milk, respectively. Dry bean milk recorded the lowest value for all sensory attributes. Coconut milk had high L*. While a*-value higher in tiger nut milk. Milk of cantaloupe seeds had high b*-value.

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Section: Samplessupporting

confidence: 92%

Section: Samplescontrasting

confidence: 55%

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

El-Bialy

Abd-Elkader

Yousef

2020

Journal of Food and Dairy Sciences

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“…Negative effects of temperature on nutritional and sensorial quality of products. [121,138,[162][163][164]…”

Section: Fortification and Enrichmentmentioning

confidence: 99%

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues

Lima

Costa

Rodrigues

et al. 2022

Foods

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The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented.

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“…Several studies have reported application of sterilization treatments at 121 °C for 15-30 min in various non-dairy milks like almond, soy and peanut milks [20,81,84,85]. Also, UHT treatment in range of 134-140 °C for 2 to 20 seconds has been applied in different non-dairy milks like peanut, coconut and almond milk [69,86]. However, high temperature treatments have been reported to destabilize non-dairy milk alternative by resulting in coagulation of proteins.…”

Section: Heat Treatmentmentioning

confidence: 99%

Stability Aspects of Non-Dairy Milk Alternatives

Dhankhar¹,

Kundu²

2021

Milk Substitutes - Selected Aspects

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In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.

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UHT Skim Coconut Milk Production and Its Quality

Cited by 9 publications

References 15 publications

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues

Stability Aspects of Non-Dairy Milk Alternatives

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