An Overview of Plant-based Milk Alternatives
DOI:
https://doi.org/10.24925/turjaf.v11i3.587-602.5462Keywords:
bitkisel esaslı içecek, laktozsuz süt, yenilikçi teknoloji, sürdürülebilirlikAbstract
In recent years, consumers are making changes in their diets due to their complaints such as allergies, intolerances and sensitivities to some foods and/or components or different dietary preferences. In this regard, consumers who have some health related problems, such as cow’s milk allergy and lactose intolerance, or adopted a diet/lifestyle such as vegan/vegetarian, tend to replace cow’s milk with plant-based milk alternatives. On the other hand, due to the increase in the world population and the consequent decrease in natural resources and their relationship with sustainability, there is a tendency from animal sources to plant sources. For this reason, plant-based milk alternatives have a very important place in meeting all these needs and/or demands of consumers. Therefore, the interest in plant-based milk alternatives obtained from different sources especially soy, coconut, almond and oat has increased in recent years. On the other hand, it is important to increase the nutritional value of plant-based milk alternatives, as well as their sensorial properties and storage stability. For this reason, recent studies have focused on the processing of plant-based milk alternatives with non-thermal innovative technologies.
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