Worldwide, the market for dairy milk substitutes is
expanding quickly in the group of functional and specialty beverages under the
newer food product development umbrella. These days, customers choose cow milk
substitutes because of lactose intolerance, allergies to cow milk, concerns
about calories, the incidence of hypercholesterolemia, and a growing desire for
vegan diets. An increasing number of people are turning to plant-based milk
substitutes as an affordable option for those in developing nations with low
incomes and in areas with a scarcity of cow's milk. While the majority of these
milk substitutes don't have the same nutritional profile as real milk from
cows, their functional ingredients and health-promoting qualities draw in
consumers who are concerned about their health. The broad acceptance of
legume-based milk substitutes is significantly hampered by their sensory
appeal. Research is being done on cutting-edge non-thermal processing
techniques like pulsed electric field processing, ultra-high pressure
homogenization, and ultra-high temperature treatment to address issues with the
final product's sensory acceptability, emulsion stability, shelf life, and
nutritional completeness. In the upcoming years, focused research efforts in
the functional beverage sector will be needed to create new, customized
products that are both tasty and nutritionally sound.
Author (s) Details
Siddhant Parashar
Food Science and Nutrition Department, Chandra Shekhar Azad University of
Agriculture and Technology, Kanpur, Uttar Pradesh, India.
Seema Sonkar
Food Science and Nutrition Department, Chandra Shekhar Azad University of
Agriculture and Technology, Kanpur, Uttar Pradesh, India.
Shalini Suman
Food Science and Nutrition Department, Maharana Pratap University of
Agriculture and Technology, Udaipur, Rajasthan, India.
Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v2/2037
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