Daryani Drushti, Pegua Kakoli, Aryaa Shalini S
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India.
Food Sci Biotechnol. 2024 Feb 24;33(5):1059-1073. doi: 10.1007/s10068-023-01482-z. eCollection 2024 Apr.
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
近年来，由于对牛奶存在健康担忧，如乳糖不耐受和高胆固醇血症，市场对植物基模拟奶的需求一直在上升。另一个原因是生活方式的改变，比如采用纯素食主义。本综述旨在提供制造工艺的布局，并讨论植物基模拟奶的不同特性。还讨论了植物基模拟奶带来的健康益处以及为消除现有局限性所采取的措施。还考虑并综述了有助于提高产品质量的植物基模拟奶的感官特性和稳定性。当前综述的目的是对植物基模拟奶的制备程序、营养成分和感官特性进行全面、科学可比的概述。这样做的同时要考虑到植物基替代奶的潜力和相关挑战。
