Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 2, Volume 18, Issue 2, December 2022, Pages 13-22 PDF (1.2 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajfs.2022.217782 | ||
| Authors | ||
| M. El-Hossainy Ayah1; S.M., Kheder, Ahmed; F. Nour Sohair,2; N.M. El-Sawy, | ||
| 1Home Economic Dept., Fac. of Agric., Alexandria University, 21545, El-Shatby, Alexandria, Egypt. | ||
| 2Dairy Science and Technology Dept., Fac. of Agric., Alexandria University, 21545, El-Shatby, Alexandria, Egypt. | ||
| Abstract | ||
| Some plant (vegan) milks were prepared, namely brown rice milk, coconut milk and almond milk. Moreover, strawberry fermented milk, and non-fermented milk, chocolate pudding and spreadable cheddar cheese were made. Chemical composition revealed that almond milk possessed significantly (P≤0.05) the highest protein content (6.1%) on contrary to coconut milk being the significantly (P≤0.05) lowest content (2.3%). Meanwhile, almond and milk exhibited significantly (P≤0.05) the highest contents of each of the following mineral elements: potassium, calcium, zinc and magnesium. Sensory evaluation indicated that strawberry milk made from almond milk and coconut milk were superior in acceptability by panelists in contrast, strawberry milk made from cow’s milk was ranked significantly (P≤0.05) as the least acceptable. The most favorable sensorial properties were figured out for strawberry milk +50% coconut milk stored for one day. Generally, the best sensorial properties for cheddar cheese were traced for samples made from 70% rice milk +30% almond milk. | ||
| Keywords | ||
| Cow’s milk; rice milk; coconut milk; almond milk; fermented milk; spreadable Cheddar cheese; chocolate pudding; Sensory evaluation | ||
|
Statistics Article View: 428 PDF Download: 1,354 |
||
