Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

@article{Mkinen2016FoodsFS,
  title={Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products},
  author={Outi E. M{\"a}kinen and Viivi Wanhalinna and Emanuele Zannini and Elke K. Arendt},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2016},
  volume={56},
  pages={339 - 349}
}
Abstract A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are… 

Nutritional Contents and Processing of Plant-Based Milk: A Review

  • A. Romulo
  • Physics
    IOP Conference Series: Earth and Environmental Science
  • 2022
For a long time, animal milk such as cow milk has been regarded as a complete food due to its nutritional content and beneficial health effect. However, the emergence of lactose intolerance and

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

The plant-based milk market is reviewed, including nutritional, sensory and manufacturing aspects, and an overview of the state-of-the-art fermentation of plant materials using mono- and mixed-cultures is provided.

Nutritional and health attributes of milk and milk imitations

If cow’s milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk.

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies by using a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases.

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

This article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

Plant-based wholesome or blended milk analogs are better studied as inexpensive alternates to conventional milk for people who are in search of better alternates for one or other reason.

Dairy-Based Functional Beverages

...

References

SHOWING 1-10 OF 126 REFERENCES

TRENDS IN NON-DAIRY PROBIOTIC BEVERAGES

Peanut Milk and Peanut Milk Based Products Production: A Review

There is still a need for much more diversified studies in order to definitely overcome the stability, the nutty flavor, and sensory problems always encountered when producing peanut milk and some peanut milk based products.

Lactic acid bacteria in cereal-based products.

A number of cereal-based foods are characteristically fermented by lactic acid bacteria, such as the European rye and wheat Breads, various Asian flat breads, and numerous types of fermented sour porridges, dumplings, and nonor low-alcoholic beers common in Africa, South America, and elsewhere.

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.

The results demonstrate that it is feasible to use vegetable source milk for chocolate and provide clues for scale-up criteria for large-scale production of vegetable milk chocolate.

Applications of microbial fermentations for production of gluten-free products and perspectives

The role of a fermentation process for improving the quality of gluten-free products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined.

Measuring acceptance of milk and milk substitutes among younger and older children.

The effect of age is not a simple scaling bias but may suggest a reduced criticism by younger respondents of less-acceptable products, as well as greater acceptance of lactose-free cow's milk compared to milk substitute beverages.

Processing Influences on Composition and Quality Attributes of Soymilk and its Powder

Soymilk is the aqueous extract of whole soybeans, resembling dairy milk in physical appearance and composition. The basic steps of its preparation include selection of soybeans, soaking in water, wet

Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age

An overview of the nutritional qualities of relevant foods and ingredients in relation to the nutritional needs of children with moderate malnutrition is given and research needs are identified to identify research needs.

CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION

A study to determine “white” milk and milk-substitute beverage product liking among consumers indicated that lactose-free cow's milk is significantly better accepted than all tested soy-based beverages.

Nutritional Value of Proteins from Different Food Sources. A Review

Methods used for protein quality evaluation, research needs to facilitate labeling foods forprotein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships are discussed.
...