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VOL. 8, ISSUE 2 (2023)
Conventional and novel processes with health benefits of plant-based milk substitutes
Authors
Susmi Satheesh Kumar, Dr. B Premagowri
Abstract
Due to its various health benefits on the human body, the consumption
of plant-based milk substitutes has quickly grown throughout the world. These
drinks are preferred by those who are lactose intolerant, have hypocholesterolemia,
or are allergic to cow's milk. Plant-based milk substitutes are a great option
despite the extra sugar and low total protein intake since they include
phenolic compounds, unsaturated fatty acids, antioxidant activity, and
bioactive components including phytosterols and isoflavones. In addition to the
health effects, this review includes conventional and novel processes for
different plant-based milk substitutes including almond, cashew, coconut,
hazelnut, peanut, sesame, soy, tiger nut, oat, rice, hemp, and walnut. The
several processing methods for producing cereal, grain, and nut milk
substitutes such as roasting, dry grinding, peeling, soaking in water,
blanching, wet milling, filtration, addition of ingredients, fortification,
sterilization, homogenization, and packaging were discussed. Ultrasound,
High-intensity ultrasound irradiation, ohmic heating, pulsed electric field,
ultra-high-pressure homogenization, and high-pressure homogenization were
applied to plant based milk production. Despite the high phenolic content of
plant sources, several processing procedures reduce the end product's
antioxidant activity and bioactive component content. Therefore, it is
important to properly examine the production of plant-based milk substitutes
and to come up with ways to lessen eutrophication and acidity.
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Pages:56-60
How to cite this article:
Susmi Satheesh Kumar, Dr. B Premagowri "Conventional and novel processes with health benefits of plant-based milk substitutes". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 56-60
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