Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes

Show simple item record

dc.contributor.author Jeske, Stephanie
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2016-12-02T10:39:11Z
dc.date.available 2016-12-02T10:39:11Z
dc.date.issued 2016-11-05
dc.identifier.citation Jeske, S., Zannini, E. and Arendt, E. K. (2016) ‘Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes’, Plant Foods for Human Nutrition, pp. 1-8. doi:10.1007/s11130-016-0583-0 en
dc.identifier.startpage 1 en
dc.identifier.endpage 8 en
dc.identifier.issn 1573-9104
dc.identifier.uri http://hdl.handle.net/10468/3344
dc.identifier.doi 10.1007/s11130-016-0583-0
dc.description.abstract The market for plant-based dairy-type products is growing as consumers replace bovine milk in their diet, for medical reasons or as a lifestyle choice. A screening of 17 different commercial plant-based milk substitutes based on different cereals, nuts and legumes was performed, including the evaluation of physicochemical and glycaemic properties. Half of the analysed samples had low or no protein contents (<0.5 %). Only samples based on soya showed considerable high protein contents, matching the value of cow’s milk (3.7 %). An in-vitro method was used to predict the glycaemic index. In general, the glycaemic index values ranged from 47 for bovine milk to 64 (almond-based) and up to 100 for rice-based samples. Most of the plant-based milk substitutes were highly unstable with separation rates up to 54.39 %/h. This study demonstrated that nutritional and physicochemical properties of plant-based milk substitutes are strongly dependent on the plant source, processing and fortification. Most products showed low nutritional qualities. Therefore, consumer awareness is important when plant-based milk substitutes are used as an alternative to cow’s milk in the diet. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Springer International Publishing en
dc.rights © 2016, the Authors. Published with open access at Springerlink.com. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject Plant-based milk substitutes en
dc.subject Protein requirement en
dc.subject Glycaemic index en
dc.subject Dispersion stability en
dc.title Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2016-12-02T10:25:18Z
dc.description.version Published Version en
dc.internal.rssid 374128658
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Plant Foods For Human Nutrition en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.bibliocheck Check for vol./issue numbers. Amend citation accordingly.
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2016, the Authors. Published with open access at Springerlink.com. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Except where otherwise noted, this item's license is described as © 2016, the Authors. Published with open access at Springerlink.com. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement