Silva Aline Rolim Alves da, Santelli Ricardo Erthal, Braz Bernardo Ferreira, Silva Marselle Marmo Nascimento, Melo Lauro, Lemes Ailton Cesar, Ribeiro Bernardo Dias
Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A-Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil.
Escola de Química, Universidade Federal do Rio de Janeiro. Av. Athos da Silveira Ramos, 149, Bloco E-Cidade Universitária, Rio de Janeiro 21044-020, RJ, Brazil.
Foods. 2024 Jul 9;13(14):2169. doi: 10.3390/foods13142169.
Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g), lipids (up to 2.7 g 100 g), color parameters, minerals, and especially calcium (up to 62.4 mg L), which were originally high in cow milk (up to 1030 mg L). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g), and carbohydrates (3.4 g 100 g using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting.
植物基奶已受到广泛关注；然而，其营养成分差异较大，这凸显了改进配方设计以提高其品质的必要性。本研究旨在对牛奶与由榛子（H）、巴西坚果（BN）、腰果（CN）、大豆（S）和向日葵籽（SS）制成的植物基奶进行营养比较，并进行理化和工艺特性分析。用分离出的谷物制成的植物基奶在几乎所有评估参数上的营养成分都低于牛奶，包括蛋白质含量（高达1.1 g/100 g）、脂质（高达2.7 g/100 g）、颜色参数、矿物质，尤其是钙（高达62.4 mg/L），而牛奶中这些成分原本含量较高（高达1030 mg/L）。然而，使用混合配方设计的植物基奶能够在矿物质方面促进营养强化，尤其是铁（Fe）和镁（Mg）、优质脂质（高达3.6 g/100 g）以及碳水化合物（使用CN、BN和S时为3.4 g/100 g）。植物基奶的蛋白质含量为1.3%，而牛奶为5.7%，植物基奶的热量值在52.1千卡时保持在32.8，与牛奶相似。在保质期方面观察到了令人满意的情况，特别是在4℃储存11天期间的微生物稳定性。为了使设计的植物基奶等同于牛奶，需要进一步探索优化用于实现更好组合的混合物。此外，分析可能的强化和保存方法以延长保质期并满足公众的营养和感官需求将是很有意义的。
