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

dc.contributor.authorJeske, Stephanie
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2016-12-02T10:39:11Z
dc.date.available2016-12-02T10:39:11Z
dc.date.issued2016-11-05
dc.date.updated2016-12-02T10:25:18Z
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationJeske, 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, 72(1), pp. 26-33. doi:10.1007/s11130-016-0583-0en
dc.identifier.doi10.1007/s11130-016-0583-0
dc.identifier.endpage33
dc.identifier.issn1573-9104
dc.identifier.issued1
dc.identifier.journaltitlePlant Foods For Human Nutritionen
dc.identifier.startpage26
dc.identifier.urihttps://hdl.handle.net/10468/3344
dc.identifier.volume72
dc.language.isoenen
dc.publisherSpringer International Publishingen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
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.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectPlant-based milk substitutesen
dc.subjectProtein requirementen
dc.subjectGlycaemic indexen
dc.subjectDispersion stabilityen
dc.titleEvaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutesen
dc.typeArticle (peer-reviewed)en
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