Milk is considered a complete food consisting of proteins, minerals, fats and sugars that are important for human health. Milk provides proteins, lipids, vitamins and minerals (such as calcium) with high biological value.
However, since metabolic diseases and allergies such as lactose intolerance (LI) and cow's milk protein allergy (CMPA) are the main treatment for which milk is excluded from the diet, it is not a food that is easily digested and absorbed by everyone.
Vegans also have dietary habits. Since it consists of eliminating foods of animal origin, it constitutes another group that does not consume milk and dairy products in their diets
Herbal Milks
Increasing demand for non-dairy products and derivatives in the world market Given this, the development of new products is of primary importance for companies, as these new products are directly related to the needs and consumption trends of the population. An increasing number of consumers are opting for plant-based milk substitutes for medical reasons or as a lifestyle choice. They are produced by reducing the size of the raw material, keeping it in water and then homogenizing it.
They are considered as cow's milk substitutes due to their similar chemical composition. They can also be used in some animal milk-based products besides direct use. On the other hand, these substitutes exhibit different sensory properties, stability and nutritional composition than cow's milk. Some pre-treatments such as peeling, bleaching or soaking can be done on the raw material to improve the final product. Nutritional properties are affected by plant source, processing and enrichment. Adding other ingredients such as sugar, fat, and sweeteners make them a plant-based milk substitute to make them tastier and more acceptable to consumers.
Vegetable Proteins
Plant proteins generally exhibit a lower nutritional quality than proteins of animal origin, due to the limitation of amino acids; and their digestibility is lower than milk proteins. Cereal proteins are generally more Leguminous proteins generally have lower cysteine and methionine contents, while legumes have lower lysine content. Only soy milk beverage provides protein content similar to cow's milk and is generally considered a complete protein for the adult population, while all other beverages have insufficient protein levels.
Contents of Vegetable Milk
p>- Cow's milk protein-free
- Cholesterol-free
- Lactose-free
- Low saturated fat
- Fiber Contains
- Contains isoflavones
- Low micronutrient content
- Low protein content
- Contains antinutrients (phytic acid, trypsin inhibitors, inositol phosphates)
- Low consumer acceptability (taste, odour, consistency, etc.)
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