Viabilidade Técnica e Econômica da Implantação de uma Agroindústria de Extrato Vegetal

Lima, Luciana Da Silva Corrêa; Luz, Maria Laura Gomes Silva; Luz, Carlos Alberto Silveira da; Gadotti, Gizele Ingrid; Maldaner, Vanessa; Santos, Júlia Bergmann; Bernardy, Ruan

doi:10.15210/rbes.v4i2.12203

Cited by 3 publications

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Plant-based milk yoghurt is produced from milk of plant origin, typically made from legumes especially Soya beans (Glycine max), nuts, grains, or seeds (Lima et al 2017;Silva et al 2020;Jimoh 2020). These yogurts are suitable for lactose intolerance, vegans, and people who may prefer plant-based milk to cow's milk yoghurt (Height, 2014;Jimoh, 2020;Amirah et al 2020;Boukid et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Otolowo

Omosebi²,

Araoye³

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man. Graphical abstract

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Otolowo

Omosebi²,

Araoye³

et al. 2022

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

Health issues and technological aspects of plant-based alternative milk

Silva¹,

Silva²,

Ribeiro

2020

Food Research International

198

121

View full text Add to dashboard Cite

The study of the nutritional and biological value of grain drink

Khastayeva

Bekturganova

Omaraliyeva

et al. 2023

jour

View full text Add to dashboard Cite

The article presents the results of a study of the nutritional and biological value of grain drinks. The comparative analysis was made between fortified and non-fortified grain drinks, grain drinks were fortified with flaxseed flour to increase omega-3, resulting in a positive effect on the ω-6/ω-3 ratio. The aim of the study was to determine the change in the quality and composition of cereal drinks before and after enrichment with flaxseed flour. As a result of research, it was found that flaxseed flour increases the protein content in drinks. According to the content of fatty acid composition, grain drinks differ markedly from each other. On the basis of the conducted studies, it was proved that the enrichment of test samples with flaxseed flour had a positive effect on the content of Omega-3, as well as on the ratio ω-6/ω-3. The ratio of ω-6 to ω-3 in the developed products shows the following: rice drink, without enrichment - 0.67%, after enrichment was 3.23%, which indicates the correct ratio of ω-6 to ω-3; buckwheat drink, without enrichment - 0.81%, after enrichment - 3.76%, shows that enrichment has a positive effect on the ratio ω-6 / ω-3 and the content of ω-3 has become higher by 2.95%.The ratio of ω-6 to ω-3 in the developed products has reached optimal values, and the addition of a filler to grain drinks has increased the biological value of the product.

show abstract

Viabilidade Técnica e Econômica da Implantação de uma Agroindústria de Extrato Vegetal

Cited by 3 publications

References 1 publication

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Health issues and technological aspects of plant-based alternative milk

The study of the nutritional and biological value of grain drink

Contact Info

Product

Resources

About