Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Oduro, Ama Frempomaa; Saalia, Firibu Kwesi; Adjei, Maame Yaakwaah Blay

doi:10.3390/foods10030482

Cited by 27 publications

(5 citation statements)

References 35 publications

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“…Achieving the desired organoleptic properties of plant-based beverages depends on the technology and ingredients used, and taste and flavour may differ [ 66 ]. Moderate sweetness is one of the key parameters that consumers highly desire [ 67 ].…”

Section: Resultsmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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Section: Resultsmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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“…However, when promoting plant-based food, some deficiencies, such as vitamin A deficiencies, especially in young children, should be avoided due to the low bioeffectiveness of the diet [89]. The limits of alternative dairy products based on plant proteins are a relatively low protein content and sensory appeal [90,91]. The food industry, public health regulators and standardization bodies should adopt the nutrient standards of this category [92].…”

Section: Food/feed Innovationsmentioning

confidence: 99%

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

Krzywonos

Piwowar‐Sulej

2022

Foods

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Plants maintain the ecological equilibrium of the earth and stabilize the ecosystem. Today, traditional commodities and new value-added markets can be served simultaneously. There is significant biosource and bioprocess innovation for biobased industrial products. Furthermore, plant-based innovation is associated with the transition to sustainability. This study performed a bibliometric and in-depth content analysis to review plant-based innovations in the research field between 1995 and 2022. A set of 313 articles was identified from the Scopus and Web of Science databases. Different analytical scientometric tools (topic mapping and overlay visualization networks) were used to analyze 124 articles; the most influential countries, institutions, authors, journals and articles were identified. Through in-depth studies, based on the grounded theory approach, five leading research areas related to plant-based innovation were determined: (1) agricultural/environmental innovation, (2) plant-based food or feed innovation, (3) innovation within the medical/pharmaceutical research area, (4) technology-related innovation and (5) economic/business aspects of plant-based innovations. Future research directions include exploring less examined and new topics, such as the sustainability implications of incorporating various plant-based foods and Industry 4.0 in plant-based innovation, and linking and developing findings from different research areas.

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“…The rising popularity of plant protein beverages among consumers can be attributed to various reasons, including milk allergy, lactose intolerance, hypercholesterolemia [ 3 ], vegetarianism [ 4 ] and environmental concerns [ 5 ]. The prevalence of lactose intolerance in Asian countries further emphasizes the importance of lactose-free alternatives [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Plant Protein Beverages on China’s Online Market: A Cross-Sectional Analysis

Zhang

Cai

2023

Nutrients

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Plant protein beverages are gaining popularity due to various reasons such as lactose intolerance, veganism and health claims. This study aimed to conduct a cross-sectional analysis of plant protein beverages sold online in China, with a focus on assessing their nutritional composition. A total of 251 kinds of plant protein beverages were analyzed, including coconut (n = 58), soy (n = 52), oats (n = 49), walnut (n = 14), almond (n = 11), peanut (n = 5), rice (n = 4), other beans (n = 5), mixed nuts (n = 5) and mixed beverages (n = 48), according to the nutrition label on the commercial package and retailer websites. The results showed that, except for soy beverages, plant protein beverages generally had low protein content, cereal beverages showed relatively high energy and carbohydrate levels, and all plant protein beverages had low sodium content. Additionally, the fortification rate of vitamins and minerals in the analyzed plant protein beverages was found to be extremely low, at only 13.1%. Given the substantial variation in the nutritional composition of plant protein beverages, consumers should pay more attention to the nutrition facts and ingredient information when choosing these beverages.

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Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Cited by 27 publications

References 35 publications

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis

Nutritional Composition of Plant Protein Beverages on China’s Online Market: A Cross-Sectional Analysis

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