Grain Extract‐Milk Beverage: Processing and Physicochemical Characteristics

Abstract

Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract-milk blends initially adjusted to 7.2 decreased to pH 6.2-6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.

Chemical Properties of Tiger nut-Soy Milk Extract

“…In view of the scarce milk supply in various countries and the ever increasing gap between the requirement and population, efforts have been made over the years to develop alternative milk-like products from vegetable sources (Singh and Bains, 1988). Soybeans, peanuts and cowpea have been accorded high attention in the investigations on milk substitutes.…”

Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends

“…It is worth repeating that milk sources from plants are seen as a radiating hope as well as an ally in the fight against hidden hunger (2) . In view of the scarce milk supply in various countries and the ever increasing gap between the requirement and population, efforts have been made over the years to develop alternative 'milk analogue' products from vegetable sources (3) . 'Milk analogue' is as an extract which has been derived from sources other than dairy origin, usually of single or a blend of vegetable extract in form of liquid, powdered, evaporated, or in condensed form with or without the addition of additives and close resemblance of cow milk (1,4) .…”

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

“…In developing countries, the cost of dairy milk and their products is prohibitive and this has led to the development of alternative source of milk from plant materials [2]. An inexpensive milk substitute extracted from locally available plant foods like legumes with satisfactory quality and rich in protein could play an important role in protein malnutrition [3], source of producing acceptable nutritious drink [4] and alleviate problem of short food supply [5].…”