Meena Nagarajan, Sruthi N U, Dhungana Pramesh, Al-Ali Hayder, Srinivasa Rao Pavuluri, Bhattarai Rewati Raman
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.
School of Molecular and Life Sciences, Curtin University, Perth, Australia.
J Food Sci. 2025 Mar;90(3):e70126. doi: 10.1111/1750-3841.70126.
There is a growing global shift from dairy milk to plant-based milk alternatives (PBMAs) due to environmental, ethical, and health concerns. PBMAs such as oat, soybean, and nut milk are commercially available, whereas millet milk is notable for being allergen-free. Millet is a nutrient-dense and cost-effective option, providing essential amino acids, minerals, and antioxidants. However, factors such as millet type, extraction methods, and processing techniques significantly impact the nutritional quality of the millet milk. A standardized processing pathway is essential to achieve an optimal nutritional profile, yet the lack of such a pathway remains a significant challenge in millet milk production. Therefore, this comprehensive review explores the impact of various preprocessing techniques and extraction methods for millet milk, as well as the application of novel stabilization techniques such as high- and ultrahigh-pressure homogenization, ultrasound, microfluidization, and pulsed electric fields on other PBMAs, proposing their potential for millet milk. Additionally, the existing millet milk processing techniques are compiled to a framework, and the nutritional composition of millet milk is compared to other PBMAs and cow milk. Lastly, the recommendations for future research, focusing on the development and nutritional optimization of millet milk, are presented.
由于环境、伦理和健康方面的担忧，全球正日益从饮用牛奶转向饮用植物基替代奶（PBMA）。燕麦奶、豆奶和坚果奶等PBMA在市场上均有销售，而小米奶则以无过敏原而著称。小米是一种营养丰富且性价比高的选择，能提供必需氨基酸、矿物质和抗氧化剂。然而，小米品种、提取方法和加工技术等因素会显著影响小米奶的营养品质。标准化的加工流程对于实现最佳营养成分至关重要，但缺乏这样的流程仍是小米奶生产中的一项重大挑战。因此，本综述探讨了各种预处理技术和提取方法对小米奶的影响，以及诸如高压和超高压均质、超声、微流化和脉冲电场等新型稳定化技术在其他PBMA上的应用，并提出了它们在小米奶中的应用潜力。此外，将现有的小米奶加工技术整理成一个框架，并将小米奶的营养成分与其他PBMA和牛奶进行比较。最后，提出了未来研究的建议，重点是小米奶的开发和营养优化。
