Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability

2012 ◽  
Vol 40 (3) ◽  
pp. 255-266 ◽  
Author(s):  
Ruthann B. Swanson ◽  
Rebecca J. McKemie ◽  
Michael D. Sabrin ◽  
Paul J. Milly
Keyword(s):  
Food Products ◽  
Milk Substitute ◽  
Prepared Food ◽  
Dairy Milk

Flavour - a problem for the consumer or for the food producer?

1975 ◽  
Vol 191 (1102) ◽  
pp. 145-153 ◽  
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Problem Area ◽  
Quality Properties ◽  
Important Principle ◽  
Food Producer ◽  
Food Product Development ◽  
Prepared Food

Optimization of flavour of industrially prepared food products is to a large extent a matter of preserving the flavour of the ingredient raw materials or of a freshly cooked item following the principle of the closer the resemblance, the better the flavour. This will be an increasingly important principle in the 1980s, particularly considering the continuously rising volume of industrial food preparation and of large-scale catering operations - developments which will make flavour preservation more difficult. In the 1980s, food product development and food production will to a larger extent be based on novel combinations of raw materials of a conventional or unconventional nature. The rationale behind these combinations is often the result of deliberations concerning primarily economy, nutrition, processing, and not always flavour. This may lead to quality properties which are not appreciated by the consumer. Recent applications of new protein sources in conventional food products have, in several cases, provided warning examples of what can happen. However, the technique of building up food products from conventional or new ingredients can be used for the benefit of quality such as flavour. This gives possibilities to steer flavour towards a desired goal by ingredient combination and processing at various stages of product preparation. Two types of important knowledge are needed before this can be done efficiently. One problem is that the role of various ingredients as flavour precursors is not yet known sufficiently, so the resulting flavour cannot be predicted. The other problem area lies within ‘consumer science’. We have little knowledge of what the consumer expects or wants of a food product, particularly if this is based on new ingredients or if the product is of an entirely new type. Therefore, these areas have to be studied and investigated for the benefit of both the consumer and the food producer in the 1980s.

Phytochemical composition and pharmacological impact of natural non-calorie sweetener- monk fruit (Siraitia grosvenorii): a review

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shweta Suri ◽  
Deepika Kathuria ◽  
Anusha Mishra ◽  
Rajan Sharma
Keyword(s):  
Biochemical Characterization ◽  
Biological Activities ◽  
Pharmaceutical Preparations ◽  
Food Products ◽  
Bioactive Constituents ◽  
Content Type ◽  
Organoleptic Characteristics ◽  
Siraitia Grosvenorii ◽  
Biological Potential ◽  
Prepared Food

Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented. Findings Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe. Originality/value This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

2010 ◽  
Vol 43 (1) ◽  
pp. 79-85 ◽  
Author(s):  
Herta Aidoo ◽  
Esther Sakyi-Dawson ◽  
Kwaku Tano-Debrah ◽  
Firibu Kwesi Saalia
Keyword(s):  
Milk Powder ◽  
Milk Substitute ◽  
Dairy Milk

Inclusion of Ingredients and Traits Enrichment of Assorted Recipes with Nutri-Rich Powder

2020 ◽  
Vol 8 (2) ◽  
pp. 24-28
Author(s):  
Pushpanjali Mishra ◽  
◽  
Shraddha Shukla ◽  
Alka Gupta ◽  
Pragya Singh ◽  
...  
Keyword(s):  
Finger Millet ◽  
Food Products ◽  
Critical Difference ◽  
Overall Acceptability ◽  
Standard Procedures ◽  
Coarse Grains ◽  
Sensory Qualities ◽  
Indigenous Foods ◽  
Prepared Food ◽  
Β Carotene

The present study was carried to develop the enriched food products with the incorporation of nutri-rich powder and assess the sensory qualities of prepared food products. It was concerned with development of nutri-rich powder prepared from finger millet (Eleusine coracana),cauliflower leaves (BrassicaOleracea) and papaya (Carica papaya) leaves. Food materials,namakpara, laddoo, samosaand batiwere made by incorporation of nutri-rich powder, indigenous foods and served as treatments T1, T2 and T3 respectively, T0 without addition of dehydrated leaves and coarse grains served as control. Sensory evaluation was carried out. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). Amylose and amylopectin contents of indian finger millet starches ranged from 15.8 to 16.2% and 83.8 to 84.2% respectively.Chemical analysis of nutri-rich powder for mosisture(31.9%), ash(9.79gm), protein(37.7gm), fat(6.1gm) and fiber(13.9gm)content was done by using AOAC (2005) standard procedures. And calcium (415mg), vitamin C (185.38mg), Iron(73.6mg), β-Carotene (239.01μg), DPPH- 140.92%, TPC- 243.40mg. On the basis of findings, it was observed that T1, T2 was found to be best with regards to flavour and taste and overall acceptability. In nutshell it can be concluded that indigenous foods can be integrated in the preparation of different food products to improve their sensory acceptability.

scholarly journals Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk

2018 ◽  
Vol 6 (1) ◽  
pp. 203-210 ◽  
Author(s):  
Preeti Kundu ◽  
Jyotika Dhankhar ◽  
Asha Sharma
Keyword(s):  
Titratable Acidity ◽  
Sensory Profile ◽  
Cow Milk ◽  
Milk Intolerance ◽  
Nutritional Properties ◽  
Nutrient Profile ◽  
Sensory Score ◽  
Milk Substitute ◽  
Dairy Milk ◽  
Iron And Calcium

Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was carried thus out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative

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