Plant-based milk products

Silva, Aline R.A.; Silva, Marselle M.N.; Ribeiro, Bernardo Dias

doi:10.1016/b978-0-323-91001-9.00025-6

Cited by 10 publications

(6 citation statements)

References 101 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Plant protein hybrid cheeses and cheese analogs containing starter bacteria are part of the dairy industry's secular knowledge to enhance micronutrient availability and sensory attributes and promote health via the intestine and immune system (Mefleh et al., 2022). They are complex systems with enzyme proteins interacting with the metabolic activity of the starter bacteria, such as LAB, bacilli, yeasts, or in mixed cultures, working parallel or sequentially with a changing dominant flora (Silva et al., 2022). Because of the relatively low moisture content in hybrid cheeses and cheese analogs, the growth of starter bacteria is inhibited and the shelf‐life of the final products is extended.…”

Section: Functional Contributions Of Plant Proteins In Hybrid Cheeses...mentioning

confidence: 99%

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Zhang,

Jiang,

Luo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The growing emphasis on dietary health has facilitated the development of plant‐based foods. Plant proteins have excellent functional attributes and health‐enhancing effects and are also environmentally conscientious and animal‐friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi‐plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.

show abstract

Section: Functional Contributions Of Plant Proteins In Hybrid Cheeses...mentioning

confidence: 99%

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Zhang,

Jiang,

Luo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…In general, non-whole almonds that are not used for fresh consumption can be used in the production of oil or other products and have the same composition as the whole almond (Arruda- Silva et al, 2022). However, the issue of conservation of these broken almonds must be checked since they would be more exposed to oxygen and therefore more sensitive to the occurrence of lipid oxidation (Lima et al, 2021).…”

Section: Baru Almondmentioning

confidence: 99%

“…Traditionally, plant-based ingredients and products for this target group are produced from cereals, leguminous plants, nuts, seeds, pseudocereals, and mushrooms, which present different sensory characteristics, stability, and nutritional composition, and can be used for the production of various food products, including vegetable milk and meat substitutes, for example (Silva et al, 2020(Silva et al, , 2022Franca et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

Egea¹,

Filho²,

Campos³

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

The baru is a native fruit of the Brazilian Cerrado and its processing generates by-products that are normally undervalued and are not included in human food. Among the by-products of baru almond processing–the economically valued part for human consumption–are the broken almond, the partially defatted baru almond cake (DBC) and the pulp [composed of epicarp (peel) plus mesocarp]. Thus, this mini-review presents the potential use of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market. Baru almond and its fractions (DBC and compounds obtained by different extraction methods) stand out for their high protein content (23–30 g/100 g) and, in particular, the by-products can be used as raw material for extraction, separation, hydrolysis, isolation, and concentration of the protein molecules to produce plant-based ingredients. Although it has great potential, including sensory, nutritional, and techno-functional properties, these by-products are still few studied for this purpose.

show abstract

“…In the first case, commercial herbal supplements, such as isolates and concentrates of vegetable proteins, dietary fibers, fats and functional processing additives, are used as raw materials. The calculated proportions are mixed with water and subjected to further processing: homogenization and pasteurization 14,15 . In the second case, the plant material is sequentially subjected to grinding, hydration for several hours in the aqueous phase, filtration to remove large particles, homogenization and heat treatment.…”

Section: Introductionmentioning

confidence: 99%

“…The calculated proportions are mixed with water and subjected to further processing: homogenization and pasteurization. 14,15 In the second case, the plant material is sequentially subjected to grinding, hydration for several hours in the aqueous phase, filtration to remove large particles, homogenization and heat treatment. In the production of vegetable milk, it is allowable to use flavoring substances, fruit and vegetable fillers, and stabilizers to modify the organoleptic properties of the finished product.…”

Section: Introductionmentioning

confidence: 99%

Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

Lavrentev,

Baranovskaia,

Shiriaev

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPre‐treatment of plant materials is essential in producing plant‐based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre‐treatment of vegetable raw materials, namely, ultrasonic processing, and freezing of raw materials under various low‐temperature conditions to obtain multiple types of vegetable milk and determine their characteristics.RESULTSIt is shown that by applying a certain kind of pre‐treatment of vegetable raw materials, it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber, and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds, lentils. Ultrasound pre‐treatment allows increasing polyphenol content by an average of 15‐20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 minutes had the most significant effect on the overall acceptability for lentils, pumpkin, rice, and pea milk. Pre‐freezing at a temperature regime of ‐17°C and ‐85°C contributed to an increase in Fe, K, Zn, Ca, Mg, Si, and P by an average of 30 to 100%, depending on the plant material.CONCLUSIONPre‐treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro‐ and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions.This article is protected by copyright. All rights reserved.

show abstract

Plant-based milk products

Cited by 10 publications

References 101 publications

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

Contact Info

Product

Resources

About