Vegetable milks and their fermented derivative products
The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milk...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2014-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/356 |
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| _version_ | 1846129708185419776 |
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| author | Neus Bernat Maite Cháfer Amparo Chiralt Chelo González-Martínez |
| author_facet | Neus Bernat Maite Cháfer Amparo Chiralt Chelo González-Martínez |
| author_sort | Neus Bernat |
| collection | DOAJ |
| description | The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies. |
| format | Article |
| id | doaj-art-b97a5b3c12b34cda86b2f64642ea1e91 |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2014-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-b97a5b3c12b34cda86b2f64642ea1e912024-12-09T23:16:05ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542014-04-013110.7455/ijfs.v3i1.201Vegetable milks and their fermented derivative productsNeus Bernat0Maite Cháfer1Amparo Chiralt2Chelo González-Martínez3Universitat Politècnica de València, Valencia, SpainUniversitat Politècnica de València, Valencia, SpainUniversitat Politècnica de València, Valencia, SpainUniversitat Politècnica de València, Valencia, SpainThe so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.https://www.iseki-food-ejournal.com/article/356Nut milkCereal milkProcessingFermentation |
| spellingShingle | Neus Bernat Maite Cháfer Amparo Chiralt Chelo González-Martínez Vegetable milks and their fermented derivative products International Journal of Food Studies Nut milk Cereal milk Processing Fermentation |
| title | Vegetable milks and their fermented derivative products |
| title_full | Vegetable milks and their fermented derivative products |
| title_fullStr | Vegetable milks and their fermented derivative products |
| title_full_unstemmed | Vegetable milks and their fermented derivative products |
| title_short | Vegetable milks and their fermented derivative products |
| title_sort | vegetable milks and their fermented derivative products |
| topic | Nut milk Cereal milk Processing Fermentation |
| url | https://www.iseki-food-ejournal.com/article/356 |
| work_keys_str_mv | AT neusbernat vegetablemilksandtheirfermentedderivativeproducts AT maitechafer vegetablemilksandtheirfermentedderivativeproducts AT amparochiralt vegetablemilksandtheirfermentedderivativeproducts AT chelogonzalezmartinez vegetablemilksandtheirfermentedderivativeproducts |