Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Abstract

Some plant (vegan) milks were prepared, namely brown rice milk, coconut milk and almond milk. Moreover, strawberry fermented milk, and non-fermented milk, chocolate pudding and spreadable cheddar cheese were made. Chemical composition revealed that almond milk possessed significantly (P≤0.05) the highest protein content (6.1%) on contrary to coconut milk being the significantly (P≤0.05) lowest content (2.3%). Meanwhile, almond and milk exhibited significantly (P≤0.05) the highest contents of each of the following mineral elements: potassium, calcium, zinc and magnesium. Sensory evaluation indicated that strawberry milk made from almond milk and coconut milk were superior in acceptability by panelists in contrast, strawberry milk made from cow’s milk was ranked significantly (P≤0.05) as the least acceptable. The most favorable sensorial properties were figured out for strawberry milk +50% coconut milk stored for one day. Generally, the best sensorial properties for cheddar cheese were traced for samples made from 70% rice milk +30% almond milk.