"Comparative Study of Functional Properties of Fermented Vegetable Milks in Health"

Abstract

One of the areas of research and innovation of greatest interest in the food industry has been the development of new functional beverage products, specifically those that are used as an alternative to milk of animal origin, since nowadays protein allergy, lactose intolerance and other problems generated by the consumption of cow's milk, has influenced consumers to choose this type of product. Among them are Fermented Vegetable Milks (FVM) with microorganisms whose consumption has been important due to the beneficial effects on health seen in the increase in quality of life. Non-FVM lack nutritional balance compared to cow's milk, however, by fermenting them, functionally active components with beneficial health properties, also improving sensory acceptability, which is an important factor that limits their consumption and hearing. A review of five vegetable milks is carried out: soy milk, almond milk, rice milk, oat milk and coconut milk. Where studies have found that fermented soy milk offers significant benefits compared to coconut milk which provides fewer benefits. In addition to the nutritional, physicochemical and sensorial properties of FVM, mostly dependent on the raw material, the fermentation process and the microorganisms used. Research on FVM will require efforts in the coming years to prepare new and nutritionally adequate functional products.