Plant-based milk alternatives an emerging segment of functional beverages: a review

Springer Science and Business Media LLC - Tập 53 Số 9 - Trang 3408-3423 - 2016
Swati Sethi1, Sanjeev Tyagi1, Rahul Kumar Anurag2
1Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 141004, India
2Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 141004, India

Tóm tắt

Từ khóa


Tài liệu tham khảo

Alejandro JDA (2007) Method for preparing a beanless-flavor soy milk and/okara using carbon dioxide in a state of sublimation. US7258889B2. 21.08.2007

Badenhop AF, Hackler LR (1970) Effect of soaking soybeans in sodium hydroxide solution as pretreatment for soy milk production. Cereal Sci Today 15(3):84–88

Bastıoğlu AZ, Tomruk D, Koç M, Ertekin FK (2016) Spray dried melon seed milk powder: physical, rheological and sensory properties. J Food Sci Technol 53(5):2396–2404

Belewu MA, Belewu KY (2007) Comparative physicochemical evaluation of tiger nut, soybean and coconut milk sources. Int J Agric Biol 9(5):785–787

Berger J, Bravay G, Berger M (1997) Almond milk preparation process and products obtained. US5656321 A. 12.08.1997

Biswas S, Sircar D, Mitra A, De B (2011) Phenolic constituents and antioxidant properties of some varieties of Indian rice. Nutr Food Sci 41(2):123–135

Burton GW, Ingold KU (1989) Vitamin E as an in vitro and in vivo antioxidant. Ann N Y Acad Sci 570:7–22

Camacho L, Sierra C (1988) Lupin processing for the obtainment of a tofu-like product. In: Twardowski (ed) Proceedings of the 5th international lupin conference. International Lupin Association, Poznan, pp 682–685

Chaiwanon P, Puwastien P, Nitithamyong A, Sirichakwal PP (2000) Calcium fortification in soybean milk and in vitro bioavailability. J Food Compos Anal 13(4):319–327

Chiba H, Takahashi N, Sasaki R (1979) Enzymatic improvement of food flavor II. Removal of Beany flavor from soybean products by aldehyde dehydrogenase. Agric Biol Chem 43(9):1883–1889

Civille GV, Szczesniak AS (1973) Guidelines to training a texture profile panel. J Texture Stud 4:204

Codex Alimentarius Commission (1994) Food for special dietary uses (including foods for infants and children), 2nd edn, vol 4. Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission

Cohen LA, Zhao Z, Pittman B, Scimeca JA (2000) Effect of intact and isoflavone-depleted soy protein on NMU-induced rat mammary tumorigenesis. Carcinogenesis 21(5):929–935

Cruz N, Capellas M, Hernandez M, Trujillo AJ, Guamis B, Ferragut V (2007) Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Res Int 40:725–732

Das A, Chaudhuri UR, Chakraborty R (2012) Cereal based functional food of Indian subcontinent: a review. J Food Sci Technol 49(6):665–672

Davies NT, Reid H (1979) An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders. Br J Nutr 41:579–589

Davies CS, Nielsen SS, Nielsen NC (1987) Flavor improvement of soybean preparations by genetic removal of lipoxygenase-2. J Am Oil Chem Soc 64(10):1428–1433

Deshpande RP, Chinnan MS, McWatters KH (2008) Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT Food Sci Technol 41:1485–1492

Deswal A, Deora NS, Mishra HN (2014) Optimization of enzymatic production process of oat milk using response surface methodology. Food Bioprocess Technol 7(2):610–618

Dhakal S, Liu C, Zhang Y, Roux KH, Sathe SK, Shridhar K, Balasubramaniam VM (2014) Effect of high pressure processing on the immunoreactivity of almond milk. Food Res Int 62:215–222

Diarra K, Zhang GN, Chen J (2005) Peanut milk and peanut milk based products production: a review. Crit Rev Food Sci Nutr 45(5):405–423

Faccin GL, Miotto LA, Vieira LN, Barreto PLM, Amante ER (2009) Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Sci 16(3):226–234

Fallourd MJ, Viscione L (2009) Ingredient selection for stabilisation and texture optimisation of functional beverages and the inclusion of dietary fibre. In: Paquin Paul (ed) Functional and speciality beverage technology. Woodhead Publishing Limited, Cambridge, pp 19–22

Farkas DE, Goldblith SA (1962) Studies on the kinetics of lipoxygenase inactivation using thermal and ionizing energy. J Food Sci 27:262–276

Fennema OR (1996) Food chemistry, 3rd edn. Marcel Dekker, New York (Chapter 4)

Friedman M, Brandon DL (2001) Nutritional and health benefits of soy proteins. J Agric Food Chem 49(3):1069–1086

Frolic W, Nyman M (1988) Minerals, phytate and dietary fibre in different fractions of oat grain. J Cereal Sci 7:73–82

Fujimaki M, Arai S, Kirigaya N, Sakurai Y (1965) Studies on flavor components in soybean. Part 1. Aliphatic carbonyl compounds. Agric Biol Chem 29:855

Fukui K, Tachibana N, Wanezaki S (2002) Isoflavone free soy protein prepared by column chromatography reduces plasma cholesterol in rats. J Agric Food Chem 50(20):5717–5721

Galvez FC, Resurreccion AV, Koehler P (1990) Optimization of processing of peanut beverage. J Sens Stud 5:1–17

Gupta RP, Gupta RR (1988) Equipment for making no-beany flavor soymilk. US4744524. 17.05.1988

http://www.leg.state.fl.us/statutes/index.cfm?App_mode=Display_Statute&Search_String=&URL=0500-0599/0502/Sections/0502.165.html . Accessed 20 Mar 2015

http://www.soya.be/soy-drink.php . Accessed 20 Mar 2015

http://www.foodstandards.gov.au/consumer/nutrition/milkaltern . Accessed 10 Mar 2016

Ikya JK, Gernah DI, Ojobo HE, Oni OK (2007) Effect of cooking temperature on some quality characteristics of soy milk. Adv J Food Sci Technol 5(5):543–546

Iswarin SJ, Permadi B (2012) Coconut milk’s fat breaking by means of ultrasound. Int J Basic Appl Sci 12(1):1–5

Jafari SM, He Y, Bhandari B (2007) Production of sub-micron emulsions by ultrasound and microfluidization techniques. J Food Eng 82:478–488

Johnson GW, Linda Y (1968) Simulated milk comprising soy bean flour, sesame seed flour and coco nut meal. US33868333. 04.06.1968

Kapadia GJ, Azuine MA, Tokuda H, Takasaki M, Mukainaka T, Konoshima T, Nishino H (2002) Chemopreventive effect of resveratrol, sesamol, sesame oil and sunflower oil in the epstein-barr virus early antigen activation assay and the mouse skin two-stage carcinogenesis. Pharmacol Res 45:499–505

Kon S, Wagner JR, Guadagni DG, Horvat RJ (1970) pH adjustment control of oxidative off-flavors during grinding of raw legume seeds. J Food Sci 35(4):343–345

Kuntz DA, Nelson AI, Steinberg MP, Wei LS (1978) Control of chalkiness in soymilk. J Food Sci 43:1279–1283

Kwok KC, Niranjan K (1995) Review: effect of thermal processing on soy milk. Int J Food Sci Technol 30:263–295

Kwok KC, Qin WH, Bang JC (1993) Heat inactivation of trypsin inhibitors in soymilk at ultra-high temperatures. J Food Sci 58(4):859–862

Lee C, Beuchat LR (1992) Chemical, physical and sensory characteristics of peanut milk as affected by processing conditions. J Food Sci 57(2):401–405

Lei MG, Bassette R, Reeck GR (1981) Effect of cysteine on heat inactivation of soybean trypsin inhibitors. J Agric Food Chem 29(5):1196–1199

Lennart L, Inger A, Rickard O, Ingegerd S (1997) Homogeneous and stable cereal suspension and a method of making the same. US5686123. 11.11.1997

Leu K (1974) Analysis of volatile compounds produced in linoleic acid oxidation catalyzed by lipoxygenase from peas, soybeans and corn germs. LWT Food Sci Technol 7:98–100

Liener IR (1972) Nutritional value of food protein, products. In: Smith AK, Circle SJ (eds) Soybeans: chemistry and technology, vol. I: proteins. AVI Publishing, Westport

Liu K (2004) Soybeans as functional foods and ingredients. AOCS Press, Champaign, Illinois, USA

Lolas GM, Palamidis N, Markakis P (1976) The phytic acid, total phosphorus relationship in barley, oats, soybeans and wheat. Cereal Chem 53:867–870

Lomer MCE, Parkes GC, Sanderson JD (2008) Review article: lactose intolerance in clinical practice—myths and realities. Aliment Pharmacol Ther 27(2):93–103

Maestri DM, Labuckas DO, Guzman CA (2000) Chemical and physical characteristics of a soybean beverage with improved flavor by addition of ethylenediaminetetraacetic acid. Grasas Aceites 51(5):316–319

Mandalari G, Nueno-Palop C, Bisignano G, Wickham MSJ, Narbad A (2008) Potential prebiotic properties of almond (Amygdalus communis L.) seeds. Appl Environ Microbiol 74(14):4264–4270

Markets and Markets (2013) Dairy alternative (beverage) market by type (Soy, almond, rice), formulation (plain, flavored, sweetened, unsweetened), channel (supermarket, health store, pharmacy, convenience store) & geography—global trends & forecast to 2018. http://www.marketsandmarkets.com/Market-Reports/dairy-alternative-plant-milk-beverages-market-677.html

Mitchell CR, Mitchell PR, Nissenbaum R (1988) Nutritional rice milk production. US4744992. 17.05.1988

Murugkar DA (2014) Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu. J Food Sci Technol 51(5):915–921

Namiki M (2007) Nutraceutical functions of sesame: a review. Crit Rev Food Sci Nutr 47(7):651–673

Nelson AI, Wei LS, Steinberg MP (1971) Food products from whole soybeans. Soybean Digest 31(3):32–34

Nelson AI, Steinberg MP, Wei LS (1976) Illinois process for preparation of soymilk. J Food Sci 41:57–61

Niki E, Yamamoto Y, Takahashi M, Komuro E, Miyama Y (1989) Inhibition of oxidation of biomembranes by tocopherol. Ann N Y Acad Sci 570:23–31

Nnam NM (1997) Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.). Plant Foods Hum Nutr 51(3):265–275

Omoni AO, Aluko RE (2005) Soybean foods and their benefits: potential mechanisms of action. Nutr Rev 63(8):272–283

Onning G, Akesson B, Oste R, Lundquist I (1998) Effects of consumption of oat milk, soya milk, or cow’s milk on plasma lipids and antioxidative capacity in healthy subjects. Ann Nutr Metab 42:211–220

Onning G, Wallmark A, Persson M, Akesson B, Elmstahl S, Oste R (1999) Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia. Ann Nutr Metab 43:301–309

Prakash V, Narasinga Rao MS (1986) Physicochemical properties of oilseed protein. CRC Crit Rev Biochem Mol 20(3):265–363

Quasem JM, Mazahreh AS, Abu-Alruz K (2009) Development of vegetable based milk from decorticated sesame (Sesamum Indicum). Am J Appl Sci 6(5):888–896

Rahmati K, Tehrani MM, Daneshvar K (2014) Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation. J Food Sci Technol 51(11):3341–3347

Rasane P, Jha A, Sabhiki L, Kumar A, Unnikrishnan VS (2015) Nutritional advantages of oats and opportunities for its processing as value added foods: a review. J Food Sci Technol 52(2):662–675

Richardson DP (1983) Iron fortification of foods and drinks. Chem Ind 13:498–501

Sathe SK, Wolf WJ, Roux KH, Teuber SS, Venkatachalam M, Sze-Tao KWC (2002) Biochemical characterization of amandin, the major storage protein in almond (Prunus dulcis L.). J Agric Food Chem 50(15):4333–4341

Seow CC, Gwee CN (1997) Coconut milk: chemistry and technology. Int J Food Sci Technol 32:189–201

Settaluri VS, Kandala CVK, Puppala N, Sundaram J (2012) Peanuts and their nutritional aspects—a review. Food Nutr Sci 3:1644–1650

Singh JS (2013) Effect of continuous flow high pressure throttling (CFHPT) on quality attributes of soymilk and changes during storage. A thesis submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree Master of Science

Singh T, Bains GS (1988) Grain extract-milk beverage: processing and physicochemical characteristics. J Food Sci 53(5):1387

Sizer CE (1989) Aseptic packaging of soymilk. Ch. 6. In: Lucas EW, Erickson DR, Nip WK (eds) Food uses of whole oil and protein seeds. American Oil Chemists’ Society, Champaign, pp 98–101

Sosulski FW, Chakrabotry P, Humbert ES (1978) Legume-based imitation and blended milk products. Can Inst Food Sci Technol J 11(3):117–123

Tester RF, Karkalas J (1996) Swelling and gelatinization of oat starches. Cereal Chem 73(2):271–277

Toma RB, Tabekhia MM (1979) Phytate and oxalate contents in sesame seed. Nutr Rep Int 20:25–31

Truswell AS (2002) Cereal grains and coronary heart disease. Eur J Clin Nutr 56(1):1–14

Ukwuru MU, Ogbodo AC (2011) Effect of processing treatment on the quality of tigernut milk. Pak J Nutr 10(1):95–100

Valencia-Flores DC, Hernández-Herrero M, Guamis B, Ferragut V (2013) Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. J Food Sci 78(2):E199–E205

Valizadeh R, Kargarsana H, Shojaei M, Mehbodnia M (2009) Effect of high intensity pulsed electric fields on microbial inactivation of cow milk. J Anim Vet Adv 8(12):2638–2643

Welch RW (1995) Oats in human nutrition and health. In: Welch RW (ed) The oat crop. Production and utilization. Chapman and Hall, London, pp 433–479

Wien M, Oda K, Sabaté J (2014) A randomized controlled trial to evaluate the effect of incorporating peanuts into an American Diabetes Association meal plan on the nutrient profile of the total diet and cardiometabolic parameters of adults with type 2 diabetes. Nutr J 13:10

Wilkens WF, Mattick LR, Hand DB (1967) Effect of processing method on oxidative off-flavors of soybean milk. Food Technol 21:1630

Xiang BY (2008) Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins. A Thesis is submitted to Graduate Studies and Research Office in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Department of Bioresource Engineering Macdonald Campus, McGill University Sainte-Anne-de-Bellevue, Québec, Canada

Tan BH (1958) Technology of soymilk and some derivatives. Thesis. Agricultural University of Wageningen

Yuan S, Chang SKC, Liu Z, Xu B (2008) Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing. J Agric Food Chem 56(17):7957–7963

Zahra AK, Varidi M, Varidi MJ, Pourazarang H (2014) Influence of processing conditions on the physicochemical and sensory properties of sesame milk: a novel nutritional beverage. LWT Food Sci Technol 57(1):299–305

Zhang H, Li L, Tatsumi E, Isobe S (2005) High-pressure effects on proteins in soy milk. LWT Food Sci Technol 38:7–14

Zhang H, Onning G, Triantafyllou AO, Oste R (2007) Nutritional properties of oat-based beverages as affected by processing and storage. J Sci Food Agr 87(12):2294–2301