Nutritional Contents and Processing of Plant-Based Milk: A Review

Abstract

For a long time, animal milk such as cow milk has been regarded as a complete food due to its nutritional content and beneficial health effect. However, the emergence of lactose intolerance and allergy to cow milk, new lifestyles such as vegetarianism and veganism, and sustainability challenges such as water pollution and greenhouse gases emission, have pushed researchers to innovate an alternative product to replace animal milk. Plant-based milk, the aqueous liquid obtained from different plant materials such as cereals, legumes, nuts, seeds, and pseudocereals, has been developed to replace animal milk. Therefore, the knowledge of the nutritional profile and processing steps of plant-based milk production becomes essential. This review describes the information regarding the materials used, the nutritional profiles, and the processing steps of plant-based milk. There is a challenge in developing plant-based milk that has a similar nutrition content to cow milk. Processing technique in terms of formulation such as fortification is needed to produce plant-based milk with acceptable nutritional content and high consumer acceptance.

Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk

“…According to the results in Table 2, the protein, fat, ash, and mineral contents of milk derived from sorghum-adlay grains were lower than those of animal milk in previous research and higher moisture content, which are in accordance with previous study [17]. Our previous research also reveals the lower nutritional content of the product when using rice as a base [18]. Generally, the substitution of adlay influences the chemical composition, causing an increase in the amount of carbohydrates and protein.…”

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

“…Therefore, commercially available plant-based drink products are often fortified with vitamin D. Soy drinks and almond drinks also have an advantage over cow's milk in vitamin E content, with levels reaching approximately 4.0 and 3.84 mg/100 mL, respectively. Coconut, almond, and cashew drinks have vitamin A contents exceeding 60 µg/100 mL, approximately twice the amount found in cow's milk [46]. Overall, plant-based drinks have an advantage over cow's milk in terms of fat-soluble vitamin content, whereas water-soluble vitamins may require fortification.…”

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

“…[2][3][4] Among plant-based diets, plant-based milk alternatives are widely accepted by the groups that are lactose intolerant, cow's milk allergic, and vegetarian as a result of medical health, sustainability, and lifestyle. [5][6][7] Currently, plant-based milk alternatives have attracted interest from the food industry due to their high demand. It is estimated that the global sales market of plant-based milk alternatives will reach $26 billion by 2023, growing at an expected annual rate of 10.18% from 2020 to 2024.…”