Plant-based beverages- A healthy alternate to bovine milk

Hasan, Muzaffar; Maheshwari, Chirag; Dhaka, Ajeet; Meena, Nirmal Kumar; Taria, Sukumar; Kumar, Mahesh; Garg, Nitin

doi:10.20935/al5622

Cited by 3 publications

(3 citation statements)

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“…It was found that simple processing like dehulling, soaking followed by cooking in foxtail millet reduced the phytate and polyphenol content, improves the protein digestibility and increase the bioavailability of iron and zinc in vitro, thus emphasizing that soaking and cooking can be a good pretreatment to improve the nutritional quality of food product (Pawar & Machewad, 2006). Another study conducted by Hasan et al (2019) showed that soaking has improved the protein digestibility in millet grains from 62.3% to 76% by decreasing the antinutrients content as they form complex with proteins. Further, the improved starch digestibility was found in pearl millet after soaking which could be due to the leaching of polyphenols that is known as inhibitor of amylase enzyme (Samuel & Peerkhan, 2020).…”

Section: Processing Methods For Milletsmentioning

confidence: 99%

“…Another study conducted by Hasan et al (2019) showed that soaking has improved the protein digestibility in millet grains from 62.3% to 76% by decreasing the antinutrients content as they form complex with proteins. Further, the improved starch digestibility was found in pearl millet after soaking which could be due to the leaching of polyphenols that is known as inhibitor of amylase enzyme (Samuel & Peerkhan, 2020).…”

Section: Soakingmentioning

confidence: 99%

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Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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In the era of climate change, where major crops like rice, wheat, maize are struggling to survive, millets (small seeded cereals), have been emerged as sustainable food sources to end hunger and poverty. They can grow well in harsh climatic conditions and being used as a major source of human food. They are better sources of proteins, fiber, minerals, carbohydrates, vitamins, essential amino acids, phytochemicals, and antioxidants than major cereals. The health beneficial properties of millets have challenged food engineers and technologists to mechanize the processes and to develop different value‐added products from them. Although millets are rich in nutrients but they need to be processed to remove antinutrient factors and to increase their nutrients availability. Various food processing methods like decortication/dehulling, milling, soaking, germination, malting, fermentation, puffing, and so forth are being employed these days for the millets to make them into the edible form and fit for human consumption. However, the nutrients and the functional properties of the grains get influenced by these food‐processing techniques. The present review endeavors to provide the insights into the nutritional and antinutritional characteristics of millets, various traditional and modern processing methods, which are being adopted to ease their processing and utilization in preparation of nutritious food products. The involvement of value‐added products of millets in our diets can ensure food and nutritional security.Practical applicationsThe processing of millets with sustainable thermal or nonthermal processing methods will not only make them fit for consumption but also enhance its nutritive value by reducing its antinutritional factors. The utilization of millets in different product development and the involvement of its value‐added products in our diets can ensure food and nutritional security.

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Section: Processing Methods For Milletsmentioning

confidence: 99%

Section: Soakingmentioning

confidence: 99%

Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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“…The acidification of plant-based products promotes protein destabilization which results in the separation of whey (GRASSO et al, 2020). In addition, working with plant-based raw materials increases the concern about chemical residues, such as allergens, pesticides and mycotoxins that can be present in the plant (HASAN et al, 2022).…”

Section: Challenges For Applying Probiotic Bacteria In Nondairy Productsmentioning

confidence: 99%

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Silva,

Casarotti,

Penna

2024

Cienc. Rural

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It is increasingly challenging for the food industries to develop products which meet the consumers’ demands. They seek foods that are innovative and present health benefits. In this review, the main objectives are to show the tendencies and innovations in the dairy food market and to indicate the challenges to apply probiotic bacteria to non-dairy products. Moreover, the safety of probiotic lactic acid bacteria (LAB) to be applied to food products and the beneficial effect of probiotic bacteria on the intestinal microbiota and overall human health were also discussed. We considered that the development of probiotic fermented products added with fruits and fruit by-products, cereals or other vegetables aligns with the market tendencies and the consumers’ demands.

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Vegan Beslenmede Alternati̇f Süt Ürünleri̇: Teknoloji̇k Ve Beslenme Yönü

ALTINAY,

ŞANLI

2023

Gıda

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Sütün besleyici birçok faydasına rağmen son yıllarda bazı tüketiciler tarafından süt alternatifi ürünlere eğilim artmıştır. Etik, çevresel nedenler, hayvan refahı ve sağlık sorunları sebebiyle hayvansal gıda tüketmeyen kitle tarafından hayvan sütüne alternatif olan bitkisel bazlı ürünler tüketilmektedir. Bitki bazlı alternatif ürünler diyet lifleri, mineraller, vitaminler ve antioksidan maddeler açısından sağlık üzerine olumlu katkı sağlamakla birlikte ticari bitki bazlı alternatif ürünler bazı besin bileşenleri açısından yetersizdir. Ayrıca söz konusu ürünler renk ve kıvam özellikleri yönünden inek sütüne benzemesine rağmen tat ve aroma özellikleri açısından yetersizdir. Bitki bazlı alternatifler katı partiküller, proteinler, yağ kürecikleri ve nişasta granüllerini içeren kolloidal sistemlerdir. Üretim basamakları temelde ön işlemler, öğütme, süzme, katkı maddeleri ilavesi, homojenizasyon ve pastörizasyon aşamalarını kapsamaktadır. Son ürünün besin bileşimi ve koloidal stabilitesi büyük ölçüde hammadde bileşenlerine, işleme koşullarına ve depolamaya bağlı olarak değişmektedir. Bu derlemede, bitki bazlı alternatif ürünlerin bileşim özellikleri ve üretim teknolojisi hakkında önceki araştırmalar incelenmiş ve bulguları özetlenmiştir.

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Plant-based beverages- A healthy alternate to bovine milk

Cited by 3 publications

References 0 publications

Sustainable postharvest processing methods for millets: A review on its value‐added products

Sustainable postharvest processing methods for millets: A review on its value‐added products

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Vegan Beslenmede Alternati̇f Süt Ürünleri̇: Teknoloji̇k Ve Beslenme Yönü

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