This document discusses various plant-based milk substitutes. It begins by explaining the rising popularity of non-dairy milks due to issues like lactose intolerance and vegan diets. Popular substitutes discussed include coconut milk, soy milk, oat milk, peanut milk, hemp milk, sesame milk, and avocado butter. Each alternative is examined in terms of its nutritional profile and health benefits. The document provides information on how these substitutes are made and classified.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
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You've probably heard of cow's milk alternatives like almond milk and coconut milk, but have you ever tried camel milk? Because of its makeup, camel milk is very different from cow or goat milk. Therefore, many people who cannot tolerate dairy are able to enjoy camel milk. There is also evidence that camel milk can help reverse allergies, support heart and blood health, and even aid in fighting autoimmune disease.
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Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Latest trends of milk substitute
1. Latest Trends of Milk
Substitute.
Muneeb (18msfood07
Central University of Punjab
2. Introduction
• Milk substitute can refers to a liquid used as a replacement for the milk
from a mammal.
• Non-dairy milk alternative is the fast growing segment in newer food
product development category of functional and specialty beverage
across the globe
• The market for plant based milk alternatives is projected to grow at a
CAGR of 15 % from 2013 to 2018 (Markets and Markets 2013) and is
expected to reach a value of $14 billion
3. • Main benefits of plant based milk substitute are lactose free,
cholesterol free and low in calories.
• Majority of these milk alternatives lack nutritional balance when
compared to bovine milk, however they contain functionally active
components with health promoting properties which attracts health
conscious consumers
• In recent years, plant sources are accepted as functional food and
nutraceuticals due to presence of health promoting components such
as dietary fibres, minerals, vitamins and antioxidants
4. Why You might want a substitute
• Milk allergy
2-3% of kids are allergic to cow milk
• Lactose intolerance
• Dietary restrictions
Vegan diet people
• Potential health risk
some avoid due to concerns over potential contaminants including antibiotic,
hormones etc.
5. Lactose Intolerance
• Lactose intolerance is a digestive disorder caused by the inability to digest lactose, the main
carbohydrate in dairy products.
• It can cause various symptoms, including bloating, diarrhea and abdominal cramps.
• People with lactose intolerance don't make enough of the enzyme lactase, which is needed to
digest lactose.
• Lactose is a disaccharide, meaning that it consists of two sugars. It is made up of one molecule
each of the simple sugars glucose and galactose.
• The lactase enzyme is needed to break lactose down into glucose and galactose, which can then
be absorbed into the bloodstream and used for energy.
• Without sufficient lactase, lactose moves through your gut undigested and causes digestive
symptoms.
• Lactose is also found in breast milk, and almost everyone is born with the ability to digest it. It is
very rare to see lactose intolerance in children under the age of five.
• Currently, about 75% of the world's population is lactose intolerant. The risk varies greatly
between countries
6. Plant-based/non-dairy milk substitutes
• Plant-based milk alternatives are fluids that results from breakdown (size
reduction) of plant material (cereals, pseudo-cereals, legumes oilseeds,
nuts) extracted in water
• Further homogenization gives the particle size 5–20 µm which imitates
cow’s milk in appearance and consistency
• In past, much attention has been given to soy milk, as it is nutritious and a
healthy alternative to bovine milk.
• But recently, attention has been directed towards exploring the utilization
of cereals, oilseeds, nuts for new food uses on the basis of their functional
properties
8. 1. Coconut milk
• coconut milk have a creamy milk like consistency and sweet coconut
taste
• Mainly used in south east Asian and Indian cuisine
• Usually sold in cans
• Commercially it is available under the brand names
Blue diamond (USA), Silk (USA), Alpro (UK) and Pacific
(USA), Dabur, Kara in India
9. Nutritional Benefits
• Coconut is a nutrient dense product and is a good source of Fiber
• Contain one-third the calories of cow milk, half the fat and significantly less
protein and carbohydrate.
• Rich in vitamin and minerals such as iron, calcium, potassium, magnesium and
zinc.
• Contains a significant amount of vitamin C and E
10. Health benefits
• Anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral
• Contain lauric acid which is present in mother’s milk and has been related to promote
brain development,
• helpful in boosting immune system and maintaining the elasticity of the blood vessels
• Coconut milk is rich in antioxidants such as vitamin E which helps fighting against
ageing
• Helps in digestion, nourishes skin and has cooling properties
11. 2. Soy Milk :-
Soymilk was the first plant based milk produced by soaking and grinding
soybean, boiling of mixture, and filtering out remaining particulates.
It was first reported in china and now it became common beverage in
Europe and North America.
It is stable emulsion of oil, water, and protein
Its original form is natural by product of the manufacture of tofu.
12. • Its propose is provide nutrients to the population where milk supply
was inadequate
• Its good for those people who are allergic to milk protein and lactose
intolerance
• It is good for cardiovascular health because it contain
monounsaturated and polyunsaturated fatty acids
13. NUTRITIONAL STATUS: -
• It is good source of monounsaturated and polyunsaturated fatty
acids.
• It contain Isoflavones which have protective affect against cancer.
• Genistein is most abundant isoflavonne in soybean and biologically
active (cohen et al.2000)
• Soy food are rich in phytochemicals such as phytosterols which have
cholesterol lowering properties (Fukui et al 2000)
• Dry soy bean contain average 40% protein, 20% fat, 35% carbohydrate
and 5% ash
14. HEALTH BENEFITS:-
• Protective effect against cancer, cardiovascular disease, and
osteoporosis
• Soy protein provide protective and therapeutic benefits against
several disease.
15.
16. 3 Oat Milk:-
Oat milk is a type of plant milk derived from whole oat
grain by soaking the plant material to extract its nutrients.
Oat milk is available in various variety like sweetend, unsweetened,
vanilla, chocolate.
Oat contain high amount of functional protein, dietary fiber and
unsaturated fatty acids which make it a significant source of nutrient.
17. NUTRITIONAL STATUS:-
• Oat contain dietary fibres, phytochemical that make it more
therapeutic
• Oat are good source of protein with good amino acid balance
• B gluten is soluble fibre which posses nutraceutical properties
• Oat contain 60% starch, 11-15% total protein, 5-9% lipid, 2.3-
8.5%ietry fibre and 0.54% calcium(Rasane et al)
18. FLOW CHART
ROLLED OATS
ADDITION OF WATER
(1:2.7 OATS:WATER)
OAT SLURRY
ENZYME HYDROLYSIS WITH ALPHA AMYLASE(77.78mg/kg)
FILTRATION
OAT MILK
19. HEALTH BENEFIT :-
• Oats posses various health benefit such as hypocholesterolemic and
anticancerous properties presence of dietary fibre.
• It can delay gastric emptying time and increase gastrointestinal transit
time due to presence of soluble fiber.
• Reduce blood glucose level
• Reduce total and LDL cholesterol.
20. 4. Pea nut milk
• Among oilseeds, peanut is a promising raw material is for milk
alternatives
• Its similar to soy milk
• Presence of beany flavour limits its applications it can be
removed by Defatting, roasting, alkali soaking, steaming
• It has been extensively utilized in developing countries by low
income group, undernourished children, vegetarians and
people allergic to cow’s milk.
• Commercially peanut milk is available under the brand name
signs & wonders (USA) and sweety urban platter (India) etc.
21. Nutritional status
• Peanuts are good source of proteins, fats, fibres, vitamins, minerals,
antioxidants, phytosterols etc.
• Peanuts contain 21.5 % carbohydrates, 49.6 % fats, 23.68 % proteins
and 8 % crude fibre
22. Health Benefits
• Peanuts are considered healthy because of several bioactive
components which are known for their disease preventative
properties
• It have a protective role against oxidative damage diseases like
coronary heart disease, stroke, and various cancers.
23. 5. Hemp Milk
• Hemp milk is made from the seeds of hemp plant, Cannabis sativa.
• Hemp milk has a slightly sweet, nutty taste and a thin watery texture.
• It works as a substitute for lighter milks such as skim milk
• It’s a good option for vegans and vegetarians
• Brands available in the markets are Milkdamia, Natrel and Pacific
24. Nutritional status
• It contain similar amounts of fats to cow milk, but around half calories and
protein
• 240 ml of hemp milk contain 4.5-8 gm of fat, 2-3 gm of protein and o-1 gm
carbohydrate
• It is a good option for vegans and vegetarians one glass of milk provides 2-3 gm of
high quality complete protein with all the essential amino acids
• It is the source of essential fatty acids such as omega 3 fatty acid and omega 6
fatty acid
25. Sesame milk
• Sesame is one of the important oilseed crops in the world.
• It is a source of high quality protein with a unique balance of amino acids
• Sesame seed contains significant amount of lignans such as sesamin,
sesamolin, sesaminol and others which are known for their functional
properties
• Sesame lignans are recognized to have nutraceutical properties such as
antioxidative, hypocholesterolemic,anticarcinogenic, antitumor, and
antivirusactivities
• The consumption of sesame milk can overcome the limitations associated with
soy milk consumption such as presence of flatulence causing factors
• Sesame milk is commercially available under the brand name Ecomil (Spain),
Vegemil (South Korea)
26.
27.
28. Avocado butter
• Avocado butter can use as a healthy alternative to butter, mayonnaise, sour cream,
cream cheese, cheese, onion dip
• Avocados are loaded with nutrients and healthy fats, and there are many ways to work
them into your diet or use them as a substitute while cooking.
• Avocados are also pretty darn fabulous flavor-wise, too.
• They’re rich, buttery, and even slightly sweet if you use them in the right recipe. Their
soluble fiber content helps regulate your blood sugar, assist with the removal of
cholesterol, and even keeps your digestive system functioning well too.
• All in all, avocados have it going on, so try using them to create creamy dishes where
you’d normally reach for the butter, milk, eggs, cream, or even yogurt and cheese.
29. 5 Reasons To Substitute With Avocados:
• Eliminate saturated animal fats and replace them with healthy fat from avocados.
• Avocados are packed with vitamins and minerals.
• Avocado oils help reduce cholesterol and fight against heart disease. Avocados
contain heart-healthy monounsaturated fat. This kind of fat can lower LDL (bad)
cholesterol and maintain HDL (good) cholesterol, while decreasing belly fat.
• Avocados reduce your intake of unhealthy calories. For example, a 3.5 oz. serving
of avocado contains 14.66 g of fat, while the same size serving of butter contains
81 g of fat. By substituting avocado for butter in your baking you are greatly
reducing your calorie intake.
• Convenient availability of hand-picked fruit delivered to your door by California
Avocados Direct.
31. Coconut Whipped Cream
• Its made by Coconut milk is absolutely delicious and the method is
easy
• They are high in healthy fats and they protects you against heart
disease by increasing good cholesterol HDL and lowering the ratio of
bad and good cholesterol
• Regular whipped cream is full of unhealthy fats. And whipped
toppings tend to contain trans fats, added refined sugar and lots of
additives and preservatives
• Our health promoting version of whipped cream uses coconut milk,
which is high in brain loving iron, magnesium, calcium, phosphorus,
magnesium, selenium, zinc, B vitamins and vitamin c, K
32. • Coconut oil contain medium chain try glycerides ( MCTs). Which can
increase how many calories you burn compared to the same amount
of other fats
• Rich in cancer fighting lauric acid that has brought coconut oil and
other coconut products into the spot light in recent years
• Show to improve cognitive function in alzheimer patients
• Coconut milk has also have perfect fibre to protein ratio that helps to
maintain stable , study energy mood all day
33. Preparation
• Coconut cream is made in a similar fashion to coconut milk
• Take 4 parts shreaded coconut meat and boil with one part water
• Then it is put through cheese cloth and pressed for any excess liquid
• It is going to be much thicker than coconut milk
• Allow the mixture to rest, what rises to up is coconut cream
• Refrigerate BPA free can of coconut milk .
34. Tofu
• Tofu is a food made of condensed soy milk that is pressed into solid
white blocks in a process quite similar to cheese making.
• It originated in China.
• Most of the world's soybeans are currently grown in the US, and a
very large proportion is genetically modified
• tofu is generally considered safe for human consumption.
35. Nutritional quality
• tofu is high in protein and contains all of the essential amino acids your body needs. It also provides
fats, carbs, and a wide variety of vitamins and minerals.
• One 3.5-ounce (100-gram) serving of tofu:
• Protein: 8 grams
• Carbs: 2 grams
• Fiber: 1 gram
• Fat: 4 grams
• Manganese: 31% of the RDI
• Calcium: 20% of the RDI
• Selenium: 14% of the RDI
• Phosphorus: 12% of the RDI
• Copper: 11% of the RDI
• Magnesium: 9% of the RDI
• Iron: 9% of the RDI
• Zinc: 6% of the RDI
36. Health Benefits
• Reduce heart disease
• Reduce the risk of breast cancer, cancer in digestive system and prostate cancer
• Reduce the risk of diabetes
• Improve bone health
• Improve brain function
• Increase skin elasticity
38. Reference
• Plant-based milk alternatives an emerging segment of
functional beverages: a review journal published by Swati
Sethi
• Allowable Milk Substitutions for Nondisabled Children in the
U.S. Department of Agriculture School Nutrition Programs
• www.oldwayspt.org
• https://www.goodhousekeeping.com/health/diet-
nutrition/g27128821/best-milk-alternative-substitutes/