Daszkiewicz T, Florek M, Murawska D, Jabłońska A
Faculty of Animal Bioengineering, Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Faculty of Animal Sciences and Bioeconomy, Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
J Dairy Sci. 2024 Dec;107(12):10299-10309. doi: 10.3168/jds.2024-25098. Epub 2024 Aug 3.
The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than the almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), the soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of nondairy beverages, the values of b* and C* were highest in the soy drink, and the value of a* was highest in the almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy, and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in the coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and desirable fatty acid/hypercholesterolemic fatty acid ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of essential fatty acids were highest in the soy drink, and the n-6/n-3 PUFA ratio was highest in the almond drink.
本研究的目的是比较超高温灭菌（UHT）乳及其植物基类似产品（即杏仁奶、豆奶、米浆、燕麦奶和椰奶饮料）的选定物理性质（密度）和物理化学性质（颜色、pH值、可滴定酸度）以及脂肪酸谱。每组分析每种类型的10种产品。UHT乳的特点是，与所有植物基乳替代品相比，其颜色亮度（L*）和可滴定酸度值更高；与米浆相比，黄色度（b*）更高；与杏仁奶相比，密度更高；与米浆和椰奶饮料相比，pH值更高。与UHT乳相比，所有植物基饮料的特点是红色度（a*）更高，豆奶的特点是b和色度（C）值更高，杏仁奶和豆奶的pH值更高。在非乳饮料组中，豆奶的b和C值最高，杏仁奶的a*值最高。杏仁奶的pH值最高，豆奶和椰奶饮料的可滴定酸度最高。米浆的密度高于燕麦奶、豆奶和杏仁奶。表征脂肪营养价值的指标在椰奶饮料和牛乳中的值明显低于其余产品。米浆中不饱和脂肪酸/饱和脂肪酸（UFA/SFA）、单不饱和脂肪酸/饱和脂肪酸（MUFA/SFA）和理想脂肪酸/高胆固醇脂肪酸的比值以及营养价值指标的值最高。豆奶中多不饱和脂肪酸/饱和脂肪酸（PUFA/SFA）的比值和必需脂肪酸的总含量最高，杏仁奶中n-6/n-3多不饱和脂肪酸的比值最高。
