Pub Date : 2021-03-04DOI: 10.5772/INTECHOPEN.96376
Jyotika Dhankhar, Preeti Kundu
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.
{"title":"Stability Aspects of Non-Dairy Milk Alternatives","authors":"Jyotika Dhankhar, Preeti Kundu","doi":"10.5772/INTECHOPEN.96376","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.96376","url":null,"abstract":"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.","PeriodicalId":18574,"journal":{"name":"Milk Substitutes - Selected Aspects","volume":"131 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76413105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-22DOI: 10.5772/INTECHOPEN.95818
A. Veber, D. Zaręba, M. Ziarno
The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).
{"title":"Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)","authors":"A. Veber, D. Zaręba, M. Ziarno","doi":"10.5772/INTECHOPEN.95818","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95818","url":null,"abstract":"The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).","PeriodicalId":18574,"journal":{"name":"Milk Substitutes - Selected Aspects","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89558399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-28DOI: 10.5772/intechopen.94304
Patrycja Cichońska, M. Ziarno
The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and “millet” smell. Constant market growth requires new products to be developed in order to meet the consumers’ expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.
{"title":"Production and Consumer Acceptance of Millet Beverages","authors":"Patrycja Cichońska, M. Ziarno","doi":"10.5772/intechopen.94304","DOIUrl":"https://doi.org/10.5772/intechopen.94304","url":null,"abstract":"The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and “millet” smell. Constant market growth requires new products to be developed in order to meet the consumers’ expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.","PeriodicalId":18574,"journal":{"name":"Milk Substitutes - Selected Aspects","volume":"202 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80191832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-14DOI: 10.5772/intechopen.94067
R. Karim, Nor Aini Mat Noh, S. G. Ibrahim, W. Ibadullah, N. Zawawi, N. Saari
Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality.
{"title":"Kenaf (Hibiscus cannabinus L.) Seed Extract as a New Plant-Based Milk Alternative and Its Potential Food Uses","authors":"R. Karim, Nor Aini Mat Noh, S. G. Ibrahim, W. Ibadullah, N. Zawawi, N. Saari","doi":"10.5772/intechopen.94067","DOIUrl":"https://doi.org/10.5772/intechopen.94067","url":null,"abstract":"Kenaf (Hibiscus cannabinus L.) seed is rich in protein, fat, fiber, and other essential nutrients. Kenaf seed comprises of high protein (22–31%) and oil (22–25%) contents which suggested its high potential food application. This chapter discusses the potential and early development of kenaf-based plant-milk and tofu. The step-by-step processes involved in preparation of kenaf-based milk and kenaf-based tofu at laboratory-scale are illustrated. Soaking conditions (temperature and time) of kenaf seed as pretreatment in preparation of kenaf seed milk were highlighted. Hydration of kenaf seed were found to be faster at elevated temperature, however higher soaking temperature and prolonged soaking time causes some losses of protein (%) and solid content (%) which are unfavorable for production of highly nutritious plant-based milk. Furthermore, in preparation of kenaf-based tofu, soaking temperature of seed also affected the properties of the tofu. As the soaking temperature was increased from 25–65°C, the yield, hardness, and chewiness of kenaf tofu decreased. It was recommended that soaking of kenaf seed at 25°C and the use of aluminum potassium salt at 1.00 g% as coagulant produces kenaf-based tofu with optimum quality.","PeriodicalId":18574,"journal":{"name":"Milk Substitutes - Selected Aspects","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78388699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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