Human Health and Consumer Acceptance

**3**

**Chapter 1**

**Abstract**

bioactive compounds

used for consumption [1].

anti-infectious, and probiotic actions [2].

foods for consumption in malnourished children [4].

**1. Introduction**

buffalo milk [3].

Plant-Based Milk Substitutes:

Factors to Lead to Its Use and

Benefits to Human Health

making plant-based milk substitutes an interesting choice.

*Laís Zandona, Caroline Lima and Suzana Lannes*

The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow's milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow's milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow's milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones

**Keywords:** functional food, lactose intolerance, cow protein milk allergy, veganism,

The animal milk is already a highly consumed and appreciated by the human being for many centuries. Its consumption may exist from 8000 BC to 10,000 BC through the aurochs, ancestors of the actual cows, were domesticated and its milk

Milk is a highly valued and important food for the human diet. Since birth, this food can provide nutrients capable of transmitting not only energy but also bioactive components and immune cells that are responsible for anti-inflammatory,

Since milk is a food that contains almost all the nutrients necessary for the maintenance of our body, it is still widely consumed, even in adulthood. Nowadays, use the term "milk" for the secreted fluid of the cow, and the secreted fluid of other animals is called "animal name + milk", for example, sheep's milk, goat milk and

Milk consumption is very important, especially in underdeveloped countries, as it is an important source of energy, protein and fat, being one of the most important

## **Chapter 1**

## Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health

*Laís Zandona, Caroline Lima and Suzana Lannes*

## **Abstract**

The consumption of vegetable milk has grown in recent years. Medical reasons are some reasons for the increase in the number of consumers of this type of drink. Lactose intolerance and allergy to cow's milk protein are the major factors that lead to this consumption in addition to the option for a healthier lifestyle, there are also consumers concerned with animal health and welfare who are adept at restrictive diets like vegetarianism and veganism. Vegetable extracts are water-soluble extracts from legumes, oilseeds, cereals, or pseudocereals that resemble bovine milk in appearance, are considered substitutes for cow's milk due to the similar chemical composition and can also be used as substitutes for direct use or in some animal milk-based preparations. In contrast, these substitutes have different sensory characteristics, stability, and nutritional composition of cow's milk. Plant extracts have health-beneficial compounds, phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as phytosterols and isoflavones making plant-based milk substitutes an interesting choice.

**Keywords:** functional food, lactose intolerance, cow protein milk allergy, veganism, bioactive compounds

## **1. Introduction**

The animal milk is already a highly consumed and appreciated by the human being for many centuries. Its consumption may exist from 8000 BC to 10,000 BC through the aurochs, ancestors of the actual cows, were domesticated and its milk used for consumption [1].

Milk is a highly valued and important food for the human diet. Since birth, this food can provide nutrients capable of transmitting not only energy but also bioactive components and immune cells that are responsible for anti-inflammatory, anti-infectious, and probiotic actions [2].

Since milk is a food that contains almost all the nutrients necessary for the maintenance of our body, it is still widely consumed, even in adulthood. Nowadays, use the term "milk" for the secreted fluid of the cow, and the secreted fluid of other animals is called "animal name + milk", for example, sheep's milk, goat milk and buffalo milk [3].

Milk consumption is very important, especially in underdeveloped countries, as it is an important source of energy, protein and fat, being one of the most important foods for consumption in malnourished children [4].

For several reasons, more consumers choose alternatives to plant-based milk. The most common reasons are allergies to milk protein, lactose intolerance or lifestyle choices, such as vegetarianism [5].

Because of this, currently an increase in research and development of plantbased milks and their derivatives, such as yogurts, ice cream and fermented beverages, has been carried out in order to bring more consumption options for individuals who cannot or do not wish to consume animal milk. Thus, the objective of this chapter is providing some information on types of milk substitutes and their functionality in food formulations and in human health.

## **2. Animal milk: processing and composition**

As a natural food, milk has a rapid multiplication of different microbial groups. Therefore, both raw milk and dairy products, with the exception of some cheeses, must go through a thermal process, such as pasteurization, thermization or ultrahigh temperature (UHT) so that pathogenic microorganisms are eliminated and so the milk is safe for consumption [6].

The UHT process for milk is a technique that uses a heat treatment with temperature between 135 and 150°C with pause times between 1 and 10 s. There are two types of heating for this processing: direct and indirect heating. In direct heating, the milk itself encounters a saturated steam. In indirect heating, an external heating medium will indirectly heat milk by conduction and convection through a barrier that acts as a heat exchanger. The indirect heating is the most used by industries [7].

As for milk pasteurization, the milk is heated to a specific temperature, keeping the milk at this temperature for a specific length and successively a rapid cooling step with a temperature below 7°C. The temperature and length of the pasteurization process will depend on which microbial or chemical effects are desirable. When submitting milk to the pasteurization process, one must think that the higher the temperature and the longer the process, the drastic decrease in the number of microorganisms will be possible, but there will also be a damage to the nutritional constituents of milk [8].

As for the thermization technique, a temperature of 63°C is used for 15 s, being milder than pasteurization; this process is used only to improve the quality of the milk, since there is no effective elimination of pathogenic microorganisms that may be present in the milk [8].

From whole milk, several by-products, such as cream, buttermilk, skimmed milk, and derived by-products, such as caseins and whey protein can be produced by the dairy industry. The processing of both whole milk and these by-products can be seen in **Figure 1** [9].

Milk is a complex biological fluid that contains fat, proteins, vitamins, minerals, enzymes and sugar in its composition. Mammalian animals show similarities regarding the nutritional composition of their milks however, the influence of genetic factors, nutritional factors and environmental conditions can alter the composition of milk, even in animals of the same species. **Table 1** presents a general composition of the milk of different mammals [11].

Milk plays a fundamental role in human nutrition and health, which is why the intake of this food is so important to be consumed by both children and adults. The milk consumed by humans comes mainly from the dairy cattle, but in some parts of the world, there is the consumption of milk from other animal species, for example, buffalo, goats, sheep, and camels. Cow's milk protein consists of approximately 80% casein (w/w) and 20% of whey protein (w/w) [13].

**5**

repair [14].

**Figure 1.**

**Table 1.**

cholesterol [15].

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

In animal milk, exist four main caseins that are naturally present: αs1, αs2, B e k, with casein k being the most relevant due to its importance in the stability of the

Bovine milk fat has more than 400 fatty acids with different chemical compositions. Its composition consists of triacylglycerol, diacylglycerol, free fatty acids, and

The composition of milk fat will in fact depend on external factors to which dairy cattle are subjected, such as factors related to food (feed offered to cattle) or rumen microbial activity. In addition, other factors such as stage of lactation and

Milk fat is the natural source that most presents short-chain fatty acids (C4:0 – C8:0) and also contains a high amount of medium chain fatty acids (C10:0 – C14:0) which causes that this food is almost exclusive to certain bioactive fatty acids

As for whey protein, the main proteins are β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins (IgG1, IgG2, IgA and IgM) and lactoferrin. This class of proteins is classified as high biological value since it presents essential amino acids and branched chain amino acids (not synthesized by our organism). With this has received a lot of attention for the food development industry, mainly in sports nutrition, since that these amino acids are important for tissue growth and

**Species Water Proteins Fat Lactose Ash** Cow 87.2 3.5 3.7 4.9 0.72 Sheep 82.7 5.5 6.4 4.7 0.92 Goat 86.5 3.6 4.0 5.1 0.82 Camel 87.7 3.5 3.4 4.7 0.71

micelle and in the processing of various dairy derivatives [12].

*The composition of milk from different mammals in g/100 g milk [12].*

mastitis can also influence the final composition of milk fat [16].

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

*Processing of whole milk and its by-products [10].*

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*

#### **Figure 1.**

*Milk Substitutes - Selected Aspects*

lifestyle choices, such as vegetarianism [5].

functionality in food formulations and in human health.

**2. Animal milk: processing and composition**

the milk is safe for consumption [6].

constituents of milk [8].

be present in the milk [8].

be seen in **Figure 1** [9].

For several reasons, more consumers choose alternatives to plant-based milk. The most common reasons are allergies to milk protein, lactose intolerance or

Because of this, currently an increase in research and development of plantbased milks and their derivatives, such as yogurts, ice cream and fermented beverages, has been carried out in order to bring more consumption options for individuals who cannot or do not wish to consume animal milk. Thus, the objective of this chapter is providing some information on types of milk substitutes and their

As a natural food, milk has a rapid multiplication of different microbial groups. Therefore, both raw milk and dairy products, with the exception of some cheeses, must go through a thermal process, such as pasteurization, thermization or ultrahigh temperature (UHT) so that pathogenic microorganisms are eliminated and so

The UHT process for milk is a technique that uses a heat treatment with temperature between 135 and 150°C with pause times between 1 and 10 s. There are two types of heating for this processing: direct and indirect heating. In direct heating, the milk itself encounters a saturated steam. In indirect heating, an external heating medium will indirectly heat milk by conduction and convection through a barrier that acts as a heat exchanger. The indirect heating is the most used by industries [7]. As for milk pasteurization, the milk is heated to a specific temperature, keeping the milk at this temperature for a specific length and successively a rapid cooling step with a temperature below 7°C. The temperature and length of the pasteurization process will depend on which microbial or chemical effects are desirable. When submitting milk to the pasteurization process, one must think that the higher the temperature and the longer the process, the drastic decrease in the number of microorganisms will be possible, but there will also be a damage to the nutritional

As for the thermization technique, a temperature of 63°C is used for 15 s, being milder than pasteurization; this process is used only to improve the quality of the milk, since there is no effective elimination of pathogenic microorganisms that may

From whole milk, several by-products, such as cream, buttermilk, skimmed milk, and derived by-products, such as caseins and whey protein can be produced by the dairy industry. The processing of both whole milk and these by-products can

Milk is a complex biological fluid that contains fat, proteins, vitamins, minerals,

Milk plays a fundamental role in human nutrition and health, which is why the intake of this food is so important to be consumed by both children and adults. The milk consumed by humans comes mainly from the dairy cattle, but in some parts of the world, there is the consumption of milk from other animal species, for example, buffalo, goats, sheep, and camels. Cow's milk protein consists of approximately

enzymes and sugar in its composition. Mammalian animals show similarities regarding the nutritional composition of their milks however, the influence of genetic factors, nutritional factors and environmental conditions can alter the composition of milk, even in animals of the same species. **Table 1** presents a general

composition of the milk of different mammals [11].

80% casein (w/w) and 20% of whey protein (w/w) [13].

**4**

*Processing of whole milk and its by-products [10].*


#### **Table 1.**

*The composition of milk from different mammals in g/100 g milk [12].*

In animal milk, exist four main caseins that are naturally present: αs1, αs2, B e k, with casein k being the most relevant due to its importance in the stability of the micelle and in the processing of various dairy derivatives [12].

As for whey protein, the main proteins are β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins (IgG1, IgG2, IgA and IgM) and lactoferrin. This class of proteins is classified as high biological value since it presents essential amino acids and branched chain amino acids (not synthesized by our organism). With this has received a lot of attention for the food development industry, mainly in sports nutrition, since that these amino acids are important for tissue growth and repair [14].

Bovine milk fat has more than 400 fatty acids with different chemical compositions. Its composition consists of triacylglycerol, diacylglycerol, free fatty acids, and cholesterol [15].

The composition of milk fat will in fact depend on external factors to which dairy cattle are subjected, such as factors related to food (feed offered to cattle) or rumen microbial activity. In addition, other factors such as stage of lactation and mastitis can also influence the final composition of milk fat [16].

Milk fat is the natural source that most presents short-chain fatty acids (C4:0 – C8:0) and also contains a high amount of medium chain fatty acids (C10:0 – C14:0) which causes that this food is almost exclusive to certain bioactive fatty acids

considered beneficial to human health. An example of this is butyric acid (C4:0) and conjugated linoleic acid that are not found in significant amounts in other foods in our diet [17, 18].

Regarding carbohydrate, lactose is the main present in the composition of milk. This compound if formed by the union of a D-galactose molecule with a D-glucose molecule. Thus, lactose can be hydrolyzed through an enzymatic action by β-galactosidase that will transform it into its constituent monosaccharides, i.e., galactose and glucose. This action is of great importance for the food industry, since lactose, despite being a sugar, does not have a sweet taste, but its constituents have such a sweet taste, in addition to being more soluble than lactose [12, 19].

In addition, when lactic acid bacteria meet with lactose, they hydrolyze it into lactic acid, thus making milk a favorable medium for fermentation, since the pH of the milk falls and coagulates, and it may then be possible to produce dairy products, like cheese and yogurts. However, this requires controlled fermentation, as unwanted fermentation obviously results in the deterioration of milk [20].

Although lactose has many advantages for the food industry, this component of milk is also responsible for making it impossible for many people around the world to consume milk, since they have a lactose intolerance. The pathophysiological aspects or lifestyles that remove the consumption of milk by the population will be found in more detail in the next topic.

## **3. Adverse reactions to milk composition**

Although milk is a good food source of compounds because it is associated with the supply of several essential nutrients to our diet, there are several concerns that must be taken into account for the consumption of this food, both in terms of different health problems and lifestyles that a person can manifest.

One of the adverse effects on human health is allergy to cow's milk protein, which occurs due to an adverse immune response to the cow's milk dietary antigen. The allergic process starts with casein, which makes up about 80% of milk proteins. When these proteins are digested, they are converted into opioid compounds called β-casomorphines that binds to the A1 allele of β-casein, thus causing allergy to the human body, especially in children and newborns, since your body does not yet recognize some proteins of cow's milk [21].

Another adverse cause that can be affected by the consumption of animal milk is lactose intolerance. This condition occurs when a person is unable to digest and absorb lactose from the diet. This is because there is a decline in lactase expression after weaning, commonly called "lactase non-persistence" [22].

Among the symptoms that identify lactose intolerance are gastrointestinal symptoms that can be presented with mild to moderate signs of indigestion, flatulence, nausea, diarrhea, and abdominal cramps after consumption of milk and dairy products [23].

Another factor that excludes animal milk from the diet, but that is not associated with any disease but with lifestyle is the case of vegans. The basic principle of vegetarianism is not consuming any type of red meat, chicken, or fish, but it may or may not include products of animal origin, such as eggs, milk and their derivates. Although it is often not very clear, veganism not only supports the exclusion of animal foods from its diet due to the animal's suffering, but also as a way of supporting the inclusion of plant foods produced by local producers that will present less environmental impact [5, 24].

Therefore, such conditions point to the need for not only animal milk but also its derivatives to obtain an alternative that is as healthy, so that people who cannot

**7**

**Figure 2.**

*Basic flow diagram to produce probiotic vegetable milk [26].*

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

consume this food are also able to digest nutrients necessary for a good diet, in addition to presenting other food alternatives that allow you to diversify eating

Currently, there are several researches for replacing milk using plant-based milk. This type of milk-like is a water-soluble extract based from vegetables, legumes,

Vegetable milk processing can have several types of vegetable milk-like processing that will depend on the raw material from which this vegetable milk-like will be extracted. However, there are processing steps that are common to most vegetable milks, such as pre-treatment of raw material, extraction of milk, incorporation of additives, suspension, stabilization and adequate storage to improve shelf life of the

As it is still a studied product, there is still no concrete definition and classification in the literature of these plant-based milks. However, a general classification of these milk alternatives is divided into 5 subcategories, which are: cereal based,

In addition to providing lactose substitution, plant-based milks are also capable of providing health benefits to the general population and not only to those who should restrict lactose from the diet. This occurs because of the raw materials used in the production of these plant-based milks, since they have compounds that bring health benefits due to nutrients and micronutrients present in the composition of

Legumes are an important category in the divisions of vegetable milk, and chickpeas (*Cicer arietinum*) are rich in carbohydrates, proteins, vitamins, minerals, and fiber. Chickpeas have a high content of unsaturated fatty acids, such as linoleic acid (18: 2) and oleic acid (18: 1), and also have an excellent source of phosphorus, potassium, calcium, magnesium, sodium, iron, copper, manganese, and zinc [28].

legume based, nut based, seed based and pseudocereal based [27].

these foods that allow such beneficial actions to the human body.

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

**4. Plant-based milk alternatives**

cereals, pseudocereals and nuts [25].

product, as can be seen in **Figure 2** [26].

routines.

consume this food are also able to digest nutrients necessary for a good diet, in addition to presenting other food alternatives that allow you to diversify eating routines.

## **4. Plant-based milk alternatives**

*Milk Substitutes - Selected Aspects*

found in more detail in the next topic.

**3. Adverse reactions to milk composition**

recognize some proteins of cow's milk [21].

dairy products [23].

environmental impact [5, 24].

ferent health problems and lifestyles that a person can manifest.

after weaning, commonly called "lactase non-persistence" [22].

in our diet [17, 18].

considered beneficial to human health. An example of this is butyric acid (C4:0) and conjugated linoleic acid that are not found in significant amounts in other foods

Regarding carbohydrate, lactose is the main present in the composition of milk. This compound if formed by the union of a D-galactose molecule with a D-glucose molecule. Thus, lactose can be hydrolyzed through an enzymatic action by β-galactosidase that will transform it into its constituent monosaccharides, i.e., galactose and glucose. This action is of great importance for the food industry, since lactose, despite being a sugar, does not have a sweet taste, but its constituents have

In addition, when lactic acid bacteria meet with lactose, they hydrolyze it into lactic acid, thus making milk a favorable medium for fermentation, since the pH of the milk falls and coagulates, and it may then be possible to produce dairy products, like cheese and yogurts. However, this requires controlled fermentation, as unwanted fermentation obviously results in the deterioration of milk [20].

Although lactose has many advantages for the food industry, this component of milk is also responsible for making it impossible for many people around the world to consume milk, since they have a lactose intolerance. The pathophysiological aspects or lifestyles that remove the consumption of milk by the population will be

Although milk is a good food source of compounds because it is associated with the supply of several essential nutrients to our diet, there are several concerns that must be taken into account for the consumption of this food, both in terms of dif-

One of the adverse effects on human health is allergy to cow's milk protein, which occurs due to an adverse immune response to the cow's milk dietary antigen. The allergic process starts with casein, which makes up about 80% of milk proteins. When these proteins are digested, they are converted into opioid compounds called β-casomorphines that binds to the A1 allele of β-casein, thus causing allergy to the human body, especially in children and newborns, since your body does not yet

Another adverse cause that can be affected by the consumption of animal milk is lactose intolerance. This condition occurs when a person is unable to digest and absorb lactose from the diet. This is because there is a decline in lactase expression

Among the symptoms that identify lactose intolerance are gastrointestinal symptoms that can be presented with mild to moderate signs of indigestion, flatulence, nausea, diarrhea, and abdominal cramps after consumption of milk and

with any disease but with lifestyle is the case of vegans. The basic principle of vegetarianism is not consuming any type of red meat, chicken, or fish, but it may or may not include products of animal origin, such as eggs, milk and their derivates. Although it is often not very clear, veganism not only supports the exclusion of animal foods from its diet due to the animal's suffering, but also as a way of supporting the inclusion of plant foods produced by local producers that will present less

Another factor that excludes animal milk from the diet, but that is not associated

Therefore, such conditions point to the need for not only animal milk but also its derivatives to obtain an alternative that is as healthy, so that people who cannot

such a sweet taste, in addition to being more soluble than lactose [12, 19].

**6**

Currently, there are several researches for replacing milk using plant-based milk. This type of milk-like is a water-soluble extract based from vegetables, legumes, cereals, pseudocereals and nuts [25].

Vegetable milk processing can have several types of vegetable milk-like processing that will depend on the raw material from which this vegetable milk-like will be extracted. However, there are processing steps that are common to most vegetable milks, such as pre-treatment of raw material, extraction of milk, incorporation of additives, suspension, stabilization and adequate storage to improve shelf life of the product, as can be seen in **Figure 2** [26].

As it is still a studied product, there is still no concrete definition and classification in the literature of these plant-based milks. However, a general classification of these milk alternatives is divided into 5 subcategories, which are: cereal based, legume based, nut based, seed based and pseudocereal based [27].

In addition to providing lactose substitution, plant-based milks are also capable of providing health benefits to the general population and not only to those who should restrict lactose from the diet. This occurs because of the raw materials used in the production of these plant-based milks, since they have compounds that bring health benefits due to nutrients and micronutrients present in the composition of these foods that allow such beneficial actions to the human body.

Legumes are an important category in the divisions of vegetable milk, and chickpeas (*Cicer arietinum*) are rich in carbohydrates, proteins, vitamins, minerals, and fiber. Chickpeas have a high content of unsaturated fatty acids, such as linoleic acid (18: 2) and oleic acid (18: 1), and also have an excellent source of phosphorus, potassium, calcium, magnesium, sodium, iron, copper, manganese, and zinc [28].

**Figure 2.** *Basic flow diagram to produce probiotic vegetable milk [26].*

In chickpeas, polysaccharide (starch) is the largest component followed by fibers, contains monosaccharides (ribose, glucose, galactose, and fructose), disaccharides (sucrose, maltose), oligosaccharides (stachyose, ciceritol, raffinose, and verbascose) [29].

The fiber content of chickpeas in chickpeas is 18–22 g for every 100 g of raw material, with 4–8 g of soluble fibers and 10–18 g of insoluble fibers that are major players in cholesterol control total and LDL [30].

When chickpeas are cooked, they undergo ultrastructural changes that influence their nutritional, physical, and functional properties with significant decreases in antinutritional components and significant increases in dietary fibers and protein digestibility [31].

Chickpeas are a source of carbohydrates and proteins and can be used to develop products with greater added nutritional value, also, phytosterols present in the lipid fraction of chickpeas have antioxidant properties even at high temperatures [30, 32].

Soy (*Glycine max*) is rich in carbohydrates, proteins, and lipids. Soy milk is a good source of monounsaturated and polyunsaturated essential fatty acids, with significant amounts of polyunsaturated fatty acids, such as linoleic (18: 2) and linolenic acids (18: 3), has no cholesterol, and has a considerable content of vitamins and minerals. Soy milk is a good source of monounsaturated and polyunsaturated essential fatty acids. Soy protein is composed of all essential amino acids, many of which are present in quantities that correspond to those necessary for humans [5, 27].

Soy contains up to 35–45% protein and 20% fat and acts as an important source of protein, especially in people who follow a vegetarian diet. Due to its nutritional content, soy milk is used as a cow substitute for more than four decades. It also appears that the total number of calories available is comparable to a balanced nutritional profile [33].

Isoflavones appear to be the functionally active component responsible for the beneficial effects of soy. Isoflavones are well known for their protective effect against cancer, cardiovascular disease, and osteoporosis. Genistein is the most abundant isoflavone in soy and is considered the most biologically active [27].

Soy germination is known to be beneficial in reducing antinutrients as a trypsin inhibitor, phytic acid, flatulent, etc. Soy milk prepared by the traditional method presents some problems, many works and researches are trying to improve the quality by eliminating the strange taste and beans, inhibiting anti-nutritional factors, reducing the phytic acid content, improving the production of soy milk. All efforts generally address one or two of the associated problems and use heat-intensive methods to reduce antinutrients, thereby reducing the overall nutritional quality of soy milk. Germination, which is a natural non-thermal and non-chemical process, results in better quality processed products and soy germination would be an alternative to facilitate the development of products such as soy milk, which are usually prepared by heat treatment and moist protein-causing denaturation [34].

The pea (*Pisum sativum*) contains proteins that are easily digestible and has a high-quality amino acid profile, as well as a high content of lysine and arginine. Pea proteins have a very particular amino acid profile, different from other plant proteins. The amino acid profile of pea proteins is arginine, lysine, and branched-chain amino acids (isoleucine, leucine, and valine), glutamine, and glutamic acid [35].

Pea protein is a rich source of starch, fiber, vitamins, and minerals and easy to digest. Therefore, it can be used successfully as a substitute for animal protein in dairy products. Total pea proteins are divided into two main groups of albumin and globulins. However, pea's main storage proteins are often called legumin, vicilin, and convicilin, which make up the globulin fraction, which does not denature at different temperatures [36].

**9**

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

Lupine (*Lupinus termis*) is rich in alkaloids, amino acids, carbohydrates, and proteins with moderate gelatin properties compared to soy proteins. Lupine is a good source of nutrients, not just proteins, but also lipids, fibers, minerals, and vitamins. Lupines contain phytochemicals with antioxidant capacities, such as

With a high protein content of 25–40% can be used in milk-like products and substitutes, there is a growing interest in the production of lupine, due to its potential as a protein source, or for pharmaceutical purposes due to the high alkaline content, such as a natural component. Lupine milk-like plays a key role in meeting

Plant-based milks elaborated from seeds contain proteins that, like bovine milk proteins, tend to clot when they are acidified, heated, or enzymatically treated. Herewith, this type of vegetable milk-like is also capable of forming many products

called "dairy products", such as creams, yogurts, ice cream and cheeses [39]. The most common types of vegetable milk-like produced from the seed is sesame milk. Sesame (*Sesamum indicum*) is a grain that contains high levels of phenolic compounds in their composition, which are considered with high antioxidant

However, in sesame only a small amount of these components is present in their free form, the remainder being linked to glucose in the form of mono/di/ tri-glucoside lignan, thus not exercising its antioxidant activity. However, when fermenting sesame milk-like with a lactic acid β-glucosidase, the glycoside bonds are broken resulting in a compound called aglycone, which increases the product's

Because of this, initially, only sesame milk-like may not be considered an advantageous vegetable milk-like when compared to other plant-based milks, but in application of yogurts and fermented beverages, this food can have great nutritional

thought about its use in the development of other types of products [42].

Another type of seed that can be used to elaborated vegetable milk is pumpkin seed (*Cucurbita maxima* Linn*)*. This seed is widely consumed in the form of snacks in different regions of the word, but due to its nutritional advantages, it has been

This seed is an important nutritional source, as it contains lipids (30.66%), protein (33.48%) and carbohydrate (28.68%). Still, its extract proved to be effective against diabetes and hypercholesterolemia due to the components present in its

Flaxseed is a food rich in all essential fatty acids, especially omega-3 that is responsible for increased immunity and brain function. In addition, it has amino acids that are responsible for maintaining proper cellular function through the synthesis of protein. As a result, flaxseed has gained presence in research for the development of vegetable milks-like since its use improves the nutritional quality of

Another subcategory of plant-based milks is those obtained from pseudocere-

Despite its great nutritional advantages, quinoa is still not a widely used food for developing new types of food products, as it has a high cost when compared to other types of food available, especially in the case of the development of plant-based

als, such as Quinoa *(Chenopodium quinoa* Willd.), a plant that belongs to the *Chenopodiaceae* family. Because it has a high amount of protein and an adequate balance of amino acids, this plant has been considered of great importance, especially for individuals who do not, or make little intake of foods rich in proteins and

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

activity [40].

advantages.

composition [43].

the final product [44].

milks-like [46].

amino acids such as meat, eggs and milk [45].

antioxidant activity [41].

polyphenols, mainly tannins, and flavonoids [37].

demand as an alternative to cow or human milk [37, 38].

#### *Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*

Lupine (*Lupinus termis*) is rich in alkaloids, amino acids, carbohydrates, and proteins with moderate gelatin properties compared to soy proteins. Lupine is a good source of nutrients, not just proteins, but also lipids, fibers, minerals, and vitamins. Lupines contain phytochemicals with antioxidant capacities, such as polyphenols, mainly tannins, and flavonoids [37].

With a high protein content of 25–40% can be used in milk-like products and substitutes, there is a growing interest in the production of lupine, due to its potential as a protein source, or for pharmaceutical purposes due to the high alkaline content, such as a natural component. Lupine milk-like plays a key role in meeting demand as an alternative to cow or human milk [37, 38].

Plant-based milks elaborated from seeds contain proteins that, like bovine milk proteins, tend to clot when they are acidified, heated, or enzymatically treated. Herewith, this type of vegetable milk-like is also capable of forming many products called "dairy products", such as creams, yogurts, ice cream and cheeses [39].

The most common types of vegetable milk-like produced from the seed is sesame milk. Sesame (*Sesamum indicum*) is a grain that contains high levels of phenolic compounds in their composition, which are considered with high antioxidant activity [40].

However, in sesame only a small amount of these components is present in their free form, the remainder being linked to glucose in the form of mono/di/ tri-glucoside lignan, thus not exercising its antioxidant activity. However, when fermenting sesame milk-like with a lactic acid β-glucosidase, the glycoside bonds are broken resulting in a compound called aglycone, which increases the product's antioxidant activity [41].

Because of this, initially, only sesame milk-like may not be considered an advantageous vegetable milk-like when compared to other plant-based milks, but in application of yogurts and fermented beverages, this food can have great nutritional advantages.

Another type of seed that can be used to elaborated vegetable milk is pumpkin seed (*Cucurbita maxima* Linn*)*. This seed is widely consumed in the form of snacks in different regions of the word, but due to its nutritional advantages, it has been thought about its use in the development of other types of products [42].

This seed is an important nutritional source, as it contains lipids (30.66%), protein (33.48%) and carbohydrate (28.68%). Still, its extract proved to be effective against diabetes and hypercholesterolemia due to the components present in its composition [43].

Flaxseed is a food rich in all essential fatty acids, especially omega-3 that is responsible for increased immunity and brain function. In addition, it has amino acids that are responsible for maintaining proper cellular function through the synthesis of protein. As a result, flaxseed has gained presence in research for the development of vegetable milks-like since its use improves the nutritional quality of the final product [44].

Another subcategory of plant-based milks is those obtained from pseudocereals, such as Quinoa *(Chenopodium quinoa* Willd.), a plant that belongs to the *Chenopodiaceae* family. Because it has a high amount of protein and an adequate balance of amino acids, this plant has been considered of great importance, especially for individuals who do not, or make little intake of foods rich in proteins and amino acids such as meat, eggs and milk [45].

Despite its great nutritional advantages, quinoa is still not a widely used food for developing new types of food products, as it has a high cost when compared to other types of food available, especially in the case of the development of plant-based milks-like [46].

*Milk Substitutes - Selected Aspects*

players in cholesterol control total and LDL [30].

verbascose) [29].

digestibility [31].

nutritional profile [33].

In chickpeas, polysaccharide (starch) is the largest component followed by fibers, contains monosaccharides (ribose, glucose, galactose, and fructose), disaccharides (sucrose, maltose), oligosaccharides (stachyose, ciceritol, raffinose, and

The fiber content of chickpeas in chickpeas is 18–22 g for every 100 g of raw material, with 4–8 g of soluble fibers and 10–18 g of insoluble fibers that are major

When chickpeas are cooked, they undergo ultrastructural changes that influence their nutritional, physical, and functional properties with significant decreases in antinutritional components and significant increases in dietary fibers and protein

Chickpeas are a source of carbohydrates and proteins and can be used to develop products with greater added nutritional value, also, phytosterols present in the lipid fraction of chickpeas have antioxidant properties even at high temperatures [30, 32]. Soy (*Glycine max*) is rich in carbohydrates, proteins, and lipids. Soy milk is a good source of monounsaturated and polyunsaturated essential fatty acids, with significant amounts of polyunsaturated fatty acids, such as linoleic (18: 2) and linolenic acids (18: 3), has no cholesterol, and has a considerable content of vitamins and minerals. Soy milk is a good source of monounsaturated and polyunsaturated essential fatty acids. Soy protein is composed of all essential amino acids, many of which are present in quantities that correspond to those necessary for humans [5, 27].

Soy contains up to 35–45% protein and 20% fat and acts as an important source of protein, especially in people who follow a vegetarian diet. Due to its nutritional content, soy milk is used as a cow substitute for more than four decades. It also appears that the total number of calories available is comparable to a balanced

Isoflavones appear to be the functionally active component responsible for the beneficial effects of soy. Isoflavones are well known for their protective effect against cancer, cardiovascular disease, and osteoporosis. Genistein is the most abundant isoflavone in soy and is considered the most biologically active [27].

prepared by heat treatment and moist protein-causing denaturation [34].

The pea (*Pisum sativum*) contains proteins that are easily digestible and has a high-quality amino acid profile, as well as a high content of lysine and arginine. Pea proteins have a very particular amino acid profile, different from other plant proteins. The amino acid profile of pea proteins is arginine, lysine, and branched-chain amino acids (isoleucine, leucine, and valine), glutamine, and glutamic acid [35]. Pea protein is a rich source of starch, fiber, vitamins, and minerals and easy to digest. Therefore, it can be used successfully as a substitute for animal protein in dairy products. Total pea proteins are divided into two main groups of albumin and globulins. However, pea's main storage proteins are often called legumin, vicilin, and convicilin, which make up the globulin fraction, which does not denature at

Soy germination is known to be beneficial in reducing antinutrients as a trypsin inhibitor, phytic acid, flatulent, etc. Soy milk prepared by the traditional method presents some problems, many works and researches are trying to improve the quality by eliminating the strange taste and beans, inhibiting anti-nutritional factors, reducing the phytic acid content, improving the production of soy milk. All efforts generally address one or two of the associated problems and use heat-intensive methods to reduce antinutrients, thereby reducing the overall nutritional quality of soy milk. Germination, which is a natural non-thermal and non-chemical process, results in better quality processed products and soy germination would be an alternative to facilitate the development of products such as soy milk, which are usually

**8**

different temperatures [36].

Cereals are another subcategory that can develop a vegetable milk-like. Although there are countless cereals present around the word, the most common types of vegetable milk-like obtained from cereals are rice and oats.

Oat (*Avena sativa* L.) is a specie of cereal grain rich in biological substances, such as soluble dietary fiber, β-glucan, vitamin E and polyunsaturated fatty acids that make the consumption of this food of great importance for human health in the long term [47].

Among the components present in oats, β-glucan is the most important since this component has a prebiotic function in the gastrointestinal tract supporting the growth of microorganisms beneficial to our body; In addition, β-glucan moderates the glycemic response of the oat starch portion. In addition, this cereal contains several bioactive phytochemical, such as, for example, phenolic acids, flavonoids, carotenoids and phytosterols, in addition to the avenanthramides and steroidal saponins, which are found exclusively in this food [48, 49].

Although rice is low in protein, it is still a food to be taken into account for the production of plant-based milks, due to its underutilization and high nutrient profile. A natural fermentation with lactic acid bacteria there is a break in the antinutritional factors that cause an increase in the content of calcium, iron and magnesium, causing the beneficial bacteria in our gastrointestinal tract to collaborate in digestion and in the immunity of other internal organs [50].

Therefore, the use of isolated rice milk-like may not appear to be of any benefit, but when subjected to a fermentation process, which occurs in the production of many dairy products, this vegetable milk-like can have positive advantages for the final product.

Another subcategory that can be found to produce vegetable milk are nuts. Almond (*Prunus dulcis*) has as main components proteins, lipids, soluble sugars, minerals, and fibers. Most almonds are fatty, between 35 and 52%, followed by protein, 22 to 25%, with lipids mainly as unsaturated fatty acids and proteins as essential amino acids. Also they are rich in nutrients such as calcium, magnesium, selenium, potassium, zinc, phosphorus, and copper and, due to the presence of arabinose, they have prebiotic properties [5].

Almonds are rich in monounsaturated fatty acids (MUFA), which are considered useful for weight loss and control. There is also much convincing evidence that MUFA helps to reduce the content of low-density lipoproteins (LDL) in the blood. Almonds are also an essential source of various nutrients, including protein, fiber, vitamin E, manganese, and antioxidants, and are therefore reflected in almond milk-like. Its consumption has beneficial effects on human health, and it is especially related to the blood lipid profile and the risk of cardiovascular diseases [33].

Coconut (*Cocos nucifera*) milk-like can increase HDL (high-density lipoprotein) levels, which helps to reduce harmful LDL (low-density lipoprotein). Coconut fats have lauric fatty acid, which mainly contributes to increasing HDL cholesterol levels, which helps to lower LDL cholesterol levels in the bloodstream [33].

Coconut milk-like is used as a milk substitute (cow's milk) in dairy products such as cheese, yoghurt, chocolate, and frozen dessert. In this way, coconut milk is considered one of the most suitable substitutes for milk. Therefore, milk and coconut milk can serve as substitutes for each other, depending on the purpose of the substitution [51].

Young coconut milk contains carbohydrates (mainly sucrose and some starch), lipids, and minerals, such as phosphorus, calcium, and potassium. Coconut protein is rich in lysine, methionine, and tryptophan. Coconut water extracted from young coconuts has a pleasant taste and balance of sodium, potassium, calcium, and magnesium since many plant extracts are mixed with the water of the coconut itself for yield and stability [52].

**11**

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

Oat Milk Cereal It has an anti-carcinogenic component and reduces

and polyphenols.

Soy Milk Legume Source of essential fatty acids, considered good for

situations.

**Subcategory Health benefits Author, year**

LDL cholesterol levels; Rich in fibers, antioxidants

cardiovascular health; Therapeutic properties and protective roles against several age-related diseases.

weight management and can lower LDL cholesterol

fatty acids; Contains minerals and amino acids that help in memory and reducing anxiety in stressful

Paul; Kumar; Sharma, 2019 [50]

Nawaz, et al., 2020 [53]

Vanga, et al., 2020 [54]

Bianchi, et al., 2014 [55]

A summary of health benefits provided by the different raw materials used in

Nuts Rich in monounsaturated fatty acids, which help in

Pseudocereal Contains all essential amino acids and high quality

Currently, there are not many researches focused on the use of plant-based milks in the production of dairy products such as fermented beverages, ice cream, yoghurt and cheese, for example. Despite this, the work that has been carried out in this area produces results that help not only to improve previous research but also to

Recently, a fermented beverage produced from lentil grains fermented with *Lactobacillus* strain was evaluated in order to analyze its biochemical and nutritional composition, in addition to the viable cell count during its storage time. The work concluded through the obtained results that the protocol used showed to have adequate potential for applications in other types of fermented beverages and with

Adding the nutritional value of the legumes, and their generated vegetable extract, it can lead to the production of ice cream, with soy extract and soybean protein, with functional properties, that also impose specific structural characteristics of product. With the obtained results it is possible to conclude that the use of soy for the preparation of gelato shows differentiating characteristics in terms of protein content, solubility and viscosity of the final product, which is also well

An alternative to soy milk-like was made by the production of fresh and fermented chickpeas, producing plant-based beverages. The fresh chickpeas presents a good result in the nutritional and organoleptic quality of the product, being a potential substitute for soy in plant-based beverages, although further research is

Texture properties are related to sensory acceptance by consumers. Vegetable yogurts based on oats is possible, nevertheless the perception of the plant-based yoghurt in the mouth has greater variation compared to traditional yoghurt, due to its textural properties, such as thickness and creaminess inferior to the product elaborated with animal milk. Therefore, to be acceptable by consumers, it is recommended that its final texture properties be considered during the product development phase [59].

necessary to minimize the syneresis of the elaborated product [58].

the production of vegetable milk-like is presented in **Table 2**.

*Examples of raw materials in vegetable milks-like and their health benefits.*

**5. Use of milk substitutes in dairy products**

conduct new research and new products at the market.

the possibility of using other types of legumes [56].

accepted by consumers [57].

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

**Milk alternative**

Almond Milk

Quinoa Milk

**Table 2.**

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*


**Table 2.**

*Milk Substitutes - Selected Aspects*

long term [47].

final product.

Cereals are another subcategory that can develop a vegetable milk-like. Although

Oat (*Avena sativa* L.) is a specie of cereal grain rich in biological substances, such as soluble dietary fiber, β-glucan, vitamin E and polyunsaturated fatty acids that make the consumption of this food of great importance for human health in the

Among the components present in oats, β-glucan is the most important since this component has a prebiotic function in the gastrointestinal tract supporting the growth of microorganisms beneficial to our body; In addition, β-glucan moderates the glycemic response of the oat starch portion. In addition, this cereal contains several bioactive phytochemical, such as, for example, phenolic acids, flavonoids, carotenoids and phytosterols, in addition to the avenanthramides and steroidal

Although rice is low in protein, it is still a food to be taken into account for the production of plant-based milks, due to its underutilization and high nutrient profile. A natural fermentation with lactic acid bacteria there is a break in the antinutritional factors that cause an increase in the content of calcium, iron and magnesium, causing the beneficial bacteria in our gastrointestinal tract to collaborate in digestion and in the immunity of other internal organs [50].

Therefore, the use of isolated rice milk-like may not appear to be of any benefit, but when subjected to a fermentation process, which occurs in the production of many dairy products, this vegetable milk-like can have positive advantages for the

Almonds are rich in monounsaturated fatty acids (MUFA), which are considered

useful for weight loss and control. There is also much convincing evidence that MUFA helps to reduce the content of low-density lipoproteins (LDL) in the blood. Almonds are also an essential source of various nutrients, including protein, fiber, vitamin E, manganese, and antioxidants, and are therefore reflected in almond milk-like. Its consumption has beneficial effects on human health, and it is especially related to the blood lipid profile and the risk of cardiovascular diseases [33]. Coconut (*Cocos nucifera*) milk-like can increase HDL (high-density lipoprotein)

levels, which helps to reduce harmful LDL (low-density lipoprotein). Coconut fats have lauric fatty acid, which mainly contributes to increasing HDL cholesterol

Coconut milk-like is used as a milk substitute (cow's milk) in dairy products such as cheese, yoghurt, chocolate, and frozen dessert. In this way, coconut milk is considered one of the most suitable substitutes for milk. Therefore, milk and coconut milk can serve as substitutes for each other, depending on the purpose of

Young coconut milk contains carbohydrates (mainly sucrose and some starch), lipids, and minerals, such as phosphorus, calcium, and potassium. Coconut protein is rich in lysine, methionine, and tryptophan. Coconut water extracted from young coconuts has a pleasant taste and balance of sodium, potassium, calcium, and magnesium since many plant extracts are mixed with the water of the coconut itself

levels, which helps to lower LDL cholesterol levels in the bloodstream [33].

Another subcategory that can be found to produce vegetable milk are nuts. Almond (*Prunus dulcis*) has as main components proteins, lipids, soluble sugars, minerals, and fibers. Most almonds are fatty, between 35 and 52%, followed by protein, 22 to 25%, with lipids mainly as unsaturated fatty acids and proteins as essential amino acids. Also they are rich in nutrients such as calcium, magnesium, selenium, potassium, zinc, phosphorus, and copper and, due to the presence of

there are countless cereals present around the word, the most common types of

vegetable milk-like obtained from cereals are rice and oats.

saponins, which are found exclusively in this food [48, 49].

arabinose, they have prebiotic properties [5].

**10**

the substitution [51].

for yield and stability [52].

*Examples of raw materials in vegetable milks-like and their health benefits.*

A summary of health benefits provided by the different raw materials used in the production of vegetable milk-like is presented in **Table 2**.

## **5. Use of milk substitutes in dairy products**

Currently, there are not many researches focused on the use of plant-based milks in the production of dairy products such as fermented beverages, ice cream, yoghurt and cheese, for example. Despite this, the work that has been carried out in this area produces results that help not only to improve previous research but also to conduct new research and new products at the market.

Recently, a fermented beverage produced from lentil grains fermented with *Lactobacillus* strain was evaluated in order to analyze its biochemical and nutritional composition, in addition to the viable cell count during its storage time. The work concluded through the obtained results that the protocol used showed to have adequate potential for applications in other types of fermented beverages and with the possibility of using other types of legumes [56].

Adding the nutritional value of the legumes, and their generated vegetable extract, it can lead to the production of ice cream, with soy extract and soybean protein, with functional properties, that also impose specific structural characteristics of product. With the obtained results it is possible to conclude that the use of soy for the preparation of gelato shows differentiating characteristics in terms of protein content, solubility and viscosity of the final product, which is also well accepted by consumers [57].

An alternative to soy milk-like was made by the production of fresh and fermented chickpeas, producing plant-based beverages. The fresh chickpeas presents a good result in the nutritional and organoleptic quality of the product, being a potential substitute for soy in plant-based beverages, although further research is necessary to minimize the syneresis of the elaborated product [58].

Texture properties are related to sensory acceptance by consumers. Vegetable yogurts based on oats is possible, nevertheless the perception of the plant-based yoghurt in the mouth has greater variation compared to traditional yoghurt, due to its textural properties, such as thickness and creaminess inferior to the product elaborated with animal milk. Therefore, to be acceptable by consumers, it is recommended that its final texture properties be considered during the product development phase [59].

Another oat base to produce a fermented product like the traditional yoghurt can be used, leading to acceptable appearance and taste. However, is necessary to evaluate the physical and nutritional quality of products [60].

Ice creams fermented with *Lactobacillus acidophilus* (Bb-12) and *Bifidobacterium bifidum* (La-05) can be prepared from cow's milk, soy, or coconut, as well as the combination of cow's milk or coconut milk (1 = 25%, 2 = 50% and 3 = 75%) with soy milk (75%, 50%, and 25% respectively). The substitution of cow's milk for soy and coconut milk increase the probiotic growth of (Bb-12) and (La-05), thus showing that soy and coconut vegetable milk-like ice creams provide a richer growth in amino acids and sugars for Bb12- and La-05 than cow's milk. Thus, ice creams produced with plant extracts can be a good vehicle to deliver probiotic content [61].

Cow's milk can be replaced by soy and coconut milk-like, and various combinations with cow's milk for producing ice creams. The addition of vegetable milk-like increases the pH and decreased the melting rate, varying the viscosity and particle size [62].

In the development of technological products based on vegetable milk-like, the production of desserts with chocolate based on yams and rice, a difference on textural properties can be found. In comparison with products produced with animal milk such as *brigadeiro* (typical Brazilian desert), a difference in flavor is observed, due to the lack of some components of the plant extract, such as low-fat content. Among the chocolate desserts, the rice based presents a mild starchy flavor, which can end up providing less acceptance by consumers. The coconut-based dessert, with rice milk-like and yam, can stood out for its flavor and characteristics [63].

Curd can be developed by substituting cow's milk for different plant extracts such as oats, rice, and almonds, adding *Lactobacillus* sp. Milk-like and curd from almond can be highly acceptable, with adequate pH and nutritious values. Milk-like and curd developed from plant sources may represent safe food as part of diet for people with lactose intolerance [64].

Yoghurt is an excellent probiotic source and because of that, when using a plantbased milk substitute for yoghurt production, it is interesting to consider whether such beverages are capable of maintain the minimum required of the population that are responsible for maintaining the probiotic characteristics of this type of product, as it was analyzed in a developed work, in which yogurts were produced using a vegetable beverages made from soy, rice and coconut. With the results achieved, it was possible to conclude that not only fermented beverages, but also non-fermented ones are able to supply and transport lactic acid bacteria and also other microorganisms, even without the fermentation process and subjecting the products to storage under refrigeration. Thus indicating that a yoghurt produced from a plant-based beverage is also capable of promoting desirable characteristics for consumers for this type of product, thus promoting a wider range of plant-based dairy derivatives also for consumers who are unfit to consume dairy derivatives from animal sources [65].

The effect of syneresis on yoghurt is very important for evaluating the final product. Because of this, it is very important to evaluate this property of a yoghurt elaborated with plant extract. Therefore, a work evaluated the effect of storing a yoghurt elaborated from a plant extract on the syneresis of yoghurt and concluded that this property increased as the storage time passed and that the syneresis is inversely related to the pH of the product, thus being in agreement with other related works [66].

As noted, soy is the most used food and cited in research to replace milk and the use of plant extracts. A work conducted a functional and physical analysis of a product fermented using soy extract, fermented with a probiotic culture of kefir, and with added soy fiber and the results concluded that the product elaborated with the addition of fiber was firmer and with a lower syneresis value when compared to the

**13**

**Author details**

**Conflict of interest**

**6. Conclusions**

Laís Zandona, Caroline Lima and Suzana Lannes\*

The authors declare no conflict of interest.

School, University of Sao Paulo, Sao Paulo, Brazil

\*Address all correspondence to: scslan@usp.br

provided the original work is properly cited.

Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

product elaborated without the added fiber. With this, the product can be considered as an alternative to the existing products on the market, since, in addition to presenting such advantages even at the end of the storage analysis period, it presented an adequate probiotic culture count to be considered as a functional product [67].

Currently, a greater demand for symbiotic products, that is, those in which there is a combination of probiotic and prebiotic means has been offered to consumers in order to benefit human health. Therefore, several studies have developed products with symbiotic characteristics also for consumers who are unable to consume animal milk, and therefore, they use plant extracts to produce such analogs.

A work developed a symbiotic oat-based beverage, produced with a probiotic

Although animal milk is a very important food for the human diet due to its supply of essential nutrients, which in some cases are not found in other foods, the use of vegetable milk-like is a viable alternative to offer consumers who cannot or do

Therefore, plant-based milk substitutes have gained market share, as they are beneficial to health due to the raw materials that are used in their production. However, in the development field, much research must still be carried out for the formulation its products, since there is still not much works mainly in the elaboration of vegetable milk based dairy derivatives, improving the offer and the con-

culture (*L.plantarum*) and prebiotic product (inulin) in order to evaluate its physical–chemical properties and its probiotic survival. Therefore, the work concluded that the probiotic culture of the product remained with adequate values for food during its storage period and its physical–chemical analysis showed a product with a low fat content and a high content of dietary fiber, being then a healthy

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

alternative to be presented to consumers [68].

not choose to consume animal milk.

sumption options for the population.

#### *Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*

product elaborated without the added fiber. With this, the product can be considered as an alternative to the existing products on the market, since, in addition to presenting such advantages even at the end of the storage analysis period, it presented an adequate probiotic culture count to be considered as a functional product [67].

Currently, a greater demand for symbiotic products, that is, those in which there is a combination of probiotic and prebiotic means has been offered to consumers in order to benefit human health. Therefore, several studies have developed products with symbiotic characteristics also for consumers who are unable to consume animal milk, and therefore, they use plant extracts to produce such analogs.

A work developed a symbiotic oat-based beverage, produced with a probiotic culture (*L.plantarum*) and prebiotic product (inulin) in order to evaluate its physical–chemical properties and its probiotic survival. Therefore, the work concluded that the probiotic culture of the product remained with adequate values for food during its storage period and its physical–chemical analysis showed a product with a low fat content and a high content of dietary fiber, being then a healthy alternative to be presented to consumers [68].

## **6. Conclusions**

*Milk Substitutes - Selected Aspects*

people with lactose intolerance [64].

size [62].

Another oat base to produce a fermented product like the traditional yoghurt can be used, leading to acceptable appearance and taste. However, is necessary to

Ice creams fermented with *Lactobacillus acidophilus* (Bb-12) and *Bifidobacterium bifidum* (La-05) can be prepared from cow's milk, soy, or coconut, as well as the combination of cow's milk or coconut milk (1 = 25%, 2 = 50% and 3 = 75%) with soy milk (75%, 50%, and 25% respectively). The substitution of cow's milk for soy and coconut milk increase the probiotic growth of (Bb-12) and (La-05), thus showing that soy and coconut vegetable milk-like ice creams provide a richer growth in amino acids and sugars for Bb12- and La-05 than cow's milk. Thus, ice creams produced with plant extracts can be a good vehicle to deliver probiotic content [61]. Cow's milk can be replaced by soy and coconut milk-like, and various combinations with cow's milk for producing ice creams. The addition of vegetable milk-like increases the pH and decreased the melting rate, varying the viscosity and particle

In the development of technological products based on vegetable milk-like, the production of desserts with chocolate based on yams and rice, a difference on textural properties can be found. In comparison with products produced with animal milk such as *brigadeiro* (typical Brazilian desert), a difference in flavor is observed, due to the lack of some components of the plant extract, such as low-fat content. Among the chocolate desserts, the rice based presents a mild starchy flavor, which can end up providing less acceptance by consumers. The coconut-based dessert, with rice milk-like and yam, can stood out for its flavor and characteristics [63]. Curd can be developed by substituting cow's milk for different plant extracts such as oats, rice, and almonds, adding *Lactobacillus* sp. Milk-like and curd from almond can be highly acceptable, with adequate pH and nutritious values. Milk-like and curd developed from plant sources may represent safe food as part of diet for

Yoghurt is an excellent probiotic source and because of that, when using a plantbased milk substitute for yoghurt production, it is interesting to consider whether such beverages are capable of maintain the minimum required of the population that are responsible for maintaining the probiotic characteristics of this type of product, as it was analyzed in a developed work, in which yogurts were produced using a vegetable beverages made from soy, rice and coconut. With the results achieved, it was possible to conclude that not only fermented beverages, but also non-fermented ones are able to supply and transport lactic acid bacteria and also other microorganisms, even without the fermentation process and subjecting the products to storage under refrigeration. Thus indicating that a yoghurt produced from a plant-based beverage is also capable of promoting desirable characteristics for consumers for this type of product, thus promoting a wider range of plant-based dairy derivatives also for consumers who are unfit to consume dairy derivatives from animal sources [65]. The effect of syneresis on yoghurt is very important for evaluating the final product. Because of this, it is very important to evaluate this property of a yoghurt elaborated with plant extract. Therefore, a work evaluated the effect of storing a yoghurt elaborated from a plant extract on the syneresis of yoghurt and concluded that this property increased as the storage time passed and that the syneresis is inversely related to the pH of the product, thus being in agreement with other

As noted, soy is the most used food and cited in research to replace milk and the use of plant extracts. A work conducted a functional and physical analysis of a product fermented using soy extract, fermented with a probiotic culture of kefir, and with added soy fiber and the results concluded that the product elaborated with the addition of fiber was firmer and with a lower syneresis value when compared to the

evaluate the physical and nutritional quality of products [60].

**12**

related works [66].

Although animal milk is a very important food for the human diet due to its supply of essential nutrients, which in some cases are not found in other foods, the use of vegetable milk-like is a viable alternative to offer consumers who cannot or do not choose to consume animal milk.

Therefore, plant-based milk substitutes have gained market share, as they are beneficial to health due to the raw materials that are used in their production. However, in the development field, much research must still be carried out for the formulation its products, since there is still not much works mainly in the elaboration of vegetable milk based dairy derivatives, improving the offer and the consumption options for the population.

## **Conflict of interest**

The authors declare no conflict of interest.

## **Author details**

Laís Zandona, Caroline Lima and Suzana Lannes\* Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of Sao Paulo, Sao Paulo, Brazil

\*Address all correspondence to: scslan@usp.br

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

## **References**

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[3] Belitz H D, Grosch P, Schieberle P. Milk and Dairy Products. In: Belitz H D, Grosch P, Schieberle, P, editors. Food Chemistry. 4th ed. Heidelberg: Springer; 2008. p. 498-521. DOI: 10.1007/978-3-540-69934-7\_11

[4] Muehlhoff E, Bennett A, Macmahon D. Milk and dairy products in human nutrition. Rome: FAO – Food and Agriculture Organization of the United Nations. Available in: http:// www.fao.org/3/i3396e/i3396e.pdf. Last accessed in September 2020.

[5] Silva A R A, Silva M M N, Ribeiro B D. Health issues and technological aspects of plant-based alternative milk. Food Research International. 2020; 131: 1-17. DOI: 10.1016/j. foodres.2019.108972

[6] Alves M P, et. al. Chapter 6 – Alternative Processing Procedures and Technological Advantages of Raw Milk. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019. p. 117-125. DOI: 10.1016/ B978-0-12-810530-6.00006-7

[7] Deeth H C. Chapter 10 – The effect of UHT processing and storage on milk proteins. In: Boland M, Singh H, editors. Milk Proteins: From Expression to Food. 3rd ed. Cambridge: Academic Press; 2020. p. 385-421. DOI: 10.1016/ B978-0-12-815251-5.00010-4

[8] Dohtre A V. Milk Pasteurization and Equipment. In: Mandal P K, Biswas, A K, editors. Animal Products Technology. 1st ed. Delhi: Studium Press; 2014. p. 51-78.

[9] Rafiq S M, Rafiq S I. Milk by-products Utilization. In: Ibrahim S A, Zimmerman T, Gyawali R, editors. Current Issues and Challenges in the Dairy Industry. 1st ed. London: Intechopen; 2020. p. 1-8. DOI: 10.5772/ intechopen.85533

[10] Burke N, et. al. The Dairy Industry: Process, Monitoring, Standards, and Quality. In: Díaz A V, García-Gimeno R M, editors. Descriptive Food Science. 1st ed. London: Intechopen; 2018. p. 3-25. DOI: 10.5772/intechopen.80398

[11] Claeys W L, et. al. Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food Control. 2014; 42:188-201. DOI: 10.1016/j.foodcont.2014.01.045

[12] Mourad G, Samir M, Bettache G. Composition, and nutritional value of raw milk. Issues in Biological Sciences and Pharmaceutical Research. 2014; 2:115-122. DOI: 10.15739/ibspr.005

[13] Poppit S D. Chapter 18 – Milk proteins and human health. In: Boland M, Singh H, editors. Milk Proteins: From Expression to Food. 3rd ed. Cambridge: Academic Press; 2020; p. 651-669. DOI: 10.1016/ B978-0-12-815251-5.00018-9

[14] O'Callaghan T F, et. al. Chapter 7 – Nutritional Aspects of Raw Milk: A Beneficial or Hazardous Food Choice. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019; p. 127-148. DOI: 10.1016/ B978-0-12-810530-6.00007-9

**15**

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health*

in infants and children – common misconceptions revisited. Word Allergy Organization Journal. 2017; 10:2-8. DOI:

10.1186/s40413-017-0173-0

[23] Brian Orr B A, et. al. 21 – Lactose Intolerance Testing. In: Pizzorno J E, Murray M T, editors. Textbook of Natural Medicine. 5th ed. London: Churchill Livingstone; 2020; p. 182-186. DOI: 10.1016/ B978-0-323-43044-9.00021-2

[24] Walsh M C, Gunn C. Chapter 13 – Non-dairy milk substitutes: Are they of adequate nutritional composition? In: Givens D I, editor. Milk and Dairy Foods: Their functionality in Human Health and Disease. 1st ed. Cambridge: Academic Press; 2020; p. 347-369. DOI: 10.1016/B978-0-12-815603-2.00013-9

[25] Astolfi M L, et. al. Comparative elemental analysis of dairy milk and plant-based milk alternatives. Food Control. 2020; 116:1-11. DOI: 10.1016/j.

[26] Kehinde B A, et. al. Chapter Four – Vegetable milk as probiotic and prebiotic foods. In: Cruz A G Prudencio E S, Esmerino E A, Silva M C da, editors. Probiotic and Prebiotics in Foods: Challanges, Innovations and Advances. 1st ed. Cambridge: Academic Press; 2020; p. 115-160. DOI: 10.1016/

[27] Sethi S, Tyagi S K, Anurag R K. Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology. 2016; 53: 3408- 3423. DOI: 10.1007/s13197-016-2328-3

[28] Ferreira A C P, Brazaca S G C, Arthur V. Alterações químicas e nutricionais do grão de bico (*Cicer arietinum L.)* cru irradiado e submetido à cocção. Food Science and Technology.

2006; 26: 80-88. DOI: 10.1590/ S0101-20612006000100014.

foodcont.2020.107327

bs.afnr.2020.06.003

*DOI: http://dx.doi.org/10.5772/intechopen.94496*

[15] Kalyankar S D, et. al. Milk: Sources and Composition. Encyclopedia of Food and Health. 2016; 741-747. DOI: 10.1016/

B978-0-12-384947-2.00463-3

B978-0-12-809868-4.00035-2

[18] Gómez-Cortés P, Juárez M, Fuente M G de la. Milk fatty acids and potential health benefits: An updated vision. Trends in Food Science & Technology. 2018; 81:1-9. DOI: 10.1016/j.

[19] Renhe I R T, et. al. Chapter 2 – Physicochemical Characteristics of Raw Milk. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019; p. 29-43. DOI: 10.1016/ B978-0-12-810530-6.00002-X

[20] Kelly A L, Larsen L B. 1 – Milk Biochemistry. In: Griffiths M W, editor. Improving the Safety and Quality of Milk: Milk Production and Processing. 1st ed. Sawston: Woodhead

Publishing; 2010; p. 3-26. DOI: 10.1533/9781845699420.1.3

[21] Rangel A H N, et. al. Lactose intolerance and cow's milk protein allergy. Food Science Technology. 2016; 36:179-187. DOI:

[22] Heine R G, et. al. Lactose intolerance and gastrointestinal cow's milk allergy

10.1590/1678-457X.0019

tifs.2018.08.014

[16] Pereira, P C. Milk nutritional composition and its role in human health. Nutrition. 2014; 30:619-627. DOI: 10.1016/j.nut.2013.10.011

[17] Lecomte M, Bourlieu C, Michalski, M-C. Chapter 35 – Nutritional properties of Milk Lipids: Specific Function of the Milk Fat Globule. In: Watson R R, Collier R J, Preedy, V R, editors. Dairy in Human Health and Disease Across Lifespan. 1st ed. Cambridge: Academic Press; 2017; p. 435-452. DOI: 10.1016/

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*

[15] Kalyankar S D, et. al. Milk: Sources and Composition. Encyclopedia of Food and Health. 2016; 741-747. DOI: 10.1016/ B978-0-12-384947-2.00463-3

[16] Pereira, P C. Milk nutritional composition and its role in human health. Nutrition. 2014; 30:619-627. DOI: 10.1016/j.nut.2013.10.011

[17] Lecomte M, Bourlieu C, Michalski, M-C. Chapter 35 – Nutritional properties of Milk Lipids: Specific Function of the Milk Fat Globule. In: Watson R R, Collier R J, Preedy, V R, editors. Dairy in Human Health and Disease Across Lifespan. 1st ed. Cambridge: Academic Press; 2017; p. 435-452. DOI: 10.1016/ B978-0-12-809868-4.00035-2

[18] Gómez-Cortés P, Juárez M, Fuente M G de la. Milk fatty acids and potential health benefits: An updated vision. Trends in Food Science & Technology. 2018; 81:1-9. DOI: 10.1016/j. tifs.2018.08.014

[19] Renhe I R T, et. al. Chapter 2 – Physicochemical Characteristics of Raw Milk. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019; p. 29-43. DOI: 10.1016/ B978-0-12-810530-6.00002-X

[20] Kelly A L, Larsen L B. 1 – Milk Biochemistry. In: Griffiths M W, editor. Improving the Safety and Quality of Milk: Milk Production and Processing. 1st ed. Sawston: Woodhead Publishing; 2010; p. 3-26. DOI: 10.1533/9781845699420.1.3

[21] Rangel A H N, et. al. Lactose intolerance and cow's milk protein allergy. Food Science Technology. 2016; 36:179-187. DOI: 10.1590/1678-457X.0019

[22] Heine R G, et. al. Lactose intolerance and gastrointestinal cow's milk allergy

in infants and children – common misconceptions revisited. Word Allergy Organization Journal. 2017; 10:2-8. DOI: 10.1186/s40413-017-0173-0

[23] Brian Orr B A, et. al. 21 – Lactose Intolerance Testing. In: Pizzorno J E, Murray M T, editors. Textbook of Natural Medicine. 5th ed. London: Churchill Livingstone; 2020; p. 182-186. DOI: 10.1016/ B978-0-323-43044-9.00021-2

[24] Walsh M C, Gunn C. Chapter 13 – Non-dairy milk substitutes: Are they of adequate nutritional composition? In: Givens D I, editor. Milk and Dairy Foods: Their functionality in Human Health and Disease. 1st ed. Cambridge: Academic Press; 2020; p. 347-369. DOI: 10.1016/B978-0-12-815603-2.00013-9

[25] Astolfi M L, et. al. Comparative elemental analysis of dairy milk and plant-based milk alternatives. Food Control. 2020; 116:1-11. DOI: 10.1016/j. foodcont.2020.107327

[26] Kehinde B A, et. al. Chapter Four – Vegetable milk as probiotic and prebiotic foods. In: Cruz A G Prudencio E S, Esmerino E A, Silva M C da, editors. Probiotic and Prebiotics in Foods: Challanges, Innovations and Advances. 1st ed. Cambridge: Academic Press; 2020; p. 115-160. DOI: 10.1016/ bs.afnr.2020.06.003

[27] Sethi S, Tyagi S K, Anurag R K. Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology. 2016; 53: 3408- 3423. DOI: 10.1007/s13197-016-2328-3

[28] Ferreira A C P, Brazaca S G C, Arthur V. Alterações químicas e nutricionais do grão de bico (*Cicer arietinum L.)* cru irradiado e submetido à cocção. Food Science and Technology. 2006; 26: 80-88. DOI: 10.1590/ S0101-20612006000100014.

**14**

*Milk Substitutes - Selected Aspects*

[1] LU A. Dairy, Science, Society, and the Environment. Oxford Research Encyclopedia of Environmental Science. 2017; 1-64. DOI: 10.1093/ acrefore/9780199389414.013.316

[8] Dohtre A V. Milk Pasteurization and Equipment. In: Mandal P K, Biswas, A K, editors. Animal Products Technology. 1st ed. Delhi: Studium Press; 2014.

by-products Utilization. In: Ibrahim S A, Zimmerman T, Gyawali R, editors. Current Issues and Challenges in the Dairy Industry. 1st ed. London: Intechopen; 2020. p. 1-8. DOI: 10.5772/

[10] Burke N, et. al. The Dairy Industry: Process, Monitoring, Standards, and Quality. In: Díaz A V, García-Gimeno R M, editors. Descriptive Food Science. 1st ed. London: Intechopen; 2018. p. 3-25. DOI: 10.5772/intechopen.80398

[11] Claeys W L, et. al. Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food Control. 2014; 42:188-201. DOI: 10.1016/j.foodcont.2014.01.045

[12] Mourad G, Samir M, Bettache G. Composition, and nutritional value of raw milk. Issues in Biological Sciences and Pharmaceutical Research. 2014; 2:115-122. DOI: 10.15739/ibspr.005

[13] Poppit S D. Chapter 18 – Milk proteins and human health. In: Boland M, Singh H, editors. Milk Proteins: From Expression to Food. 3rd ed. Cambridge: Academic Press; 2020; p. 651-669. DOI: 10.1016/ B978-0-12-815251-5.00018-9

[14] O'Callaghan T F, et. al. Chapter 7 – Nutritional Aspects of Raw Milk: A Beneficial or Hazardous Food Choice. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019; p. 127-148. DOI: 10.1016/

B978-0-12-810530-6.00007-9

[9] Rafiq S M, Rafiq S I. Milk

p. 51-78.

intechopen.85533

[2] Zimmermann P, Curtis, N. Breast milk microbiota: a review of the factors that influence composition. Journal of Infection. 2020; 81:17-47. DOI: 10.1016/j.

[3] Belitz H D, Grosch P, Schieberle P. Milk and Dairy Products. In: Belitz H D, Grosch P, Schieberle, P, editors. Food Chemistry. 4th ed. Heidelberg: Springer; 2008. p. 498-521. DOI: 10.1007/978-3-540-69934-7\_11

Macmahon D. Milk and dairy products in human nutrition. Rome: FAO – Food and Agriculture Organization of the United Nations. Available in: http:// www.fao.org/3/i3396e/i3396e.pdf. Last

[5] Silva A R A, Silva M M N, Ribeiro B D. Health issues and technological aspects of plant-based alternative milk. Food Research International. 2020; 131: 1-17. DOI: 10.1016/j.

[6] Alves M P, et. al. Chapter 6 – Alternative Processing Procedures and Technological Advantages of Raw Milk. In: Nero L A, Carvalho, A F de, editors. Raw Milk: Balance Between Hazards and Benefits. 1st ed. Cambridge: Academic Press; 2019. p. 117-125. DOI: 10.1016/ B978-0-12-810530-6.00006-7

[7] Deeth H C. Chapter 10 – The effect of UHT processing and storage on milk proteins. In: Boland M, Singh H, editors. Milk Proteins: From Expression to Food. 3rd ed. Cambridge: Academic Press; 2020. p. 385-421. DOI: 10.1016/

B978-0-12-815251-5.00010-4

[4] Muehlhoff E, Bennett A,

accessed in September 2020.

foodres.2019.108972

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[49] Sang S, Chu Y. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Molecular Nutrition & Food Research. 2017; 61: 1-12. DOI:

[50] Paul A A, et. al. Milk analog: Plant based alternatives to conventional milk, production, potential, and health concerns. Critical Reviews in Food Science and Nutrition. 2019; 1: 1-19. DOI: 10.1080/10408398.2019.1674243

[51] Marina A M, NurulAzizah S. Use of coconut versus dairy milk products in Malaysian Dishes: Comparison of Nutritional composition and sensory evaluation. Journal of Food and Nutritional Research. 2014; 2: 204-208.

[52] Yuliana N, Rangga A, Rakhmiati. Manufacture of fermented coco milkdrink containing lactic acid bacteria cultures. African Journal of Food

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Science. 2010; 4: 558-562.

NFS-03-2020-0073

10.1002/mnfr.201600715

10.3390/app1005189

2: 1-5.

*Plant-Based Milk Substitutes: Factors to Lead to Its Use and Benefits to Human Health DOI: http://dx.doi.org/10.5772/intechopen.94496*

Applied Sciences. 2020; 10: 1-16. DOI: 10.3390/app1005189

*Milk Substitutes - Selected Aspects*

[29] Jukanti A K, et. al. Nutritional quality and health benefits of chickpea *(Cicer arietinum L.)*: a review. British Journal of Nutrition. 2012; 108: 11:26. DOI: 10.1017/S0007114512000797

[37] Awad R A, Salama W S, Farahat A M. Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue. Acta Scientiarum Polonorum Technologia Alimentaria. 2014; 13: 55-64. DOI: 10.17306/j.

[38] Mohamed S A, et. al. Production of vegetable yoghurt like from lupine milk. Arab Universities Journal of Agricultural Sciences. 2019; 27: 2155- 2165. DOI: 10.21608/ajs.2019.15670.1069

[39] McClements, D J, Newman E, McClements I F. Plant-based milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Comprehensive Reviews in Food Science and Food Safety. 2019; 18: 2047-2067. DOI:

[40] Shahidi F, Liyana-Pathirana C M, Wall D S. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry. 2006; 99: 478-483. DOI: 10.1016/j.

[41] Fitrotin U, et. al. Antioxidant Properties of Fermented Sesame Milk Using *Lactobacillus plantarum* Dad 13. International Research Journal of Biological Sciences. 2015; 4: 56-61.

[42] Karaye I U, et. al. Evaluation of Nutrient and Anti-nutrient Contents of Selected Nigerian Cucurbits Seeds. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2013;

[43] Habib A, et. al. Nutritional and Lipid Composition Analysis of Pumpkin Seed (*Cucurbita maxima Linn.)*. Journal of Nutrition & Food Sciences. 2015; 5: 1-6. DOI: 10.4172/2155-9600.1000374

[44] Senila L, et. al. Chemical, Nutritional and Antioxidant

Characteristics of Different Food Seeds.

10.1111/1541-4337.12505

foodchem.2005.08.009

4: 137-142

afs.2014.1.5.

[30] Kishor K, et. al. Nutritional Composition of Chickpea *(Cicer arietinum)* Milk. International Journal of Chemical Studies. 2017; 5: 1941-1944.

[31] Xu Y, Thomas M, Bhardwaj H L. Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (*Cicer arietinum L.*) as affected by different cooking methods. International Journal of Food Science & Technology. 2014; 49: 1215-1223. DOI:

10.1111/ijfs.12419

[32] Hirdyani H. Nutritional composition of chickpea

Health. 2014; 26: 102-106.

(*Cicerarietinum-L)* and value-added products. Indian Journal of Community

[33] Vanga S K, Raghavan V. How well do plant-based alternatives fare nutritionally compared to cow's milk? Journal of Food Science and Technology. 2018; 55: 10-20. DOI: 10.1007/s13197

[34] Murugkar D A. Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu. Journal of Food Science and Technology. 2014; 51: 915-921. DOI: 10.1007/s13197-011

[35] Yousseef M, et. al. Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physicochemical and sensorial properties. LWT – Food Science and Technology. 2016;

[36] Khiabanian N O, et. al. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. Journal of Texture Studies. 2020; 51: 488-500. DOI: 10.1111/jtxs.12508

**16**

69: 430-437

[45] Navruz-Varli S, Sanlier N. Nutritional and health benefits of quinoa (*Chenopodium quinoa* Willd.). Journal of Cereal Science. 2016; 69: 371- 376. DOI: 10.1016/j.jcs2016.05.004

[46] Marandini-Filho A M. Quinoa: Nutritional Aspects. Journal of Nutraceuticals and Food Science. 2017; 2: 1-5.

[47] El-Batawy O I, Mahdy S M, Gohari S T. Development of Functional Fermented Oat Milk by Using Probiotic Strains and Whey Protein. International Journal of Dairy Science. 2019; 14: 21-28. DOI: 10.3923/ijds.2019.21.28

[48] Ravindran S, RadhaiSri S. Probiotic oats milk with microencapsulated *Lactobacillus plantarum –* an alternative to dairy products. Nutrition & Food Science. 2020; 1: 1-12. DOI: 10.1108/ NFS-03-2020-0073

[49] Sang S, Chu Y. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Molecular Nutrition & Food Research. 2017; 61: 1-12. DOI: 10.1002/mnfr.201600715

[50] Paul A A, et. al. Milk analog: Plant based alternatives to conventional milk, production, potential, and health concerns. Critical Reviews in Food Science and Nutrition. 2019; 1: 1-19. DOI: 10.1080/10408398.2019.1674243

[51] Marina A M, NurulAzizah S. Use of coconut versus dairy milk products in Malaysian Dishes: Comparison of Nutritional composition and sensory evaluation. Journal of Food and Nutritional Research. 2014; 2: 204-208. DOI: 10.12691/jfnr-2-4-12.

[52] Yuliana N, Rangga A, Rakhmiati. Manufacture of fermented coco milkdrink containing lactic acid bacteria cultures. African Journal of Food Science. 2010; 4: 558-562.

[53] Nawaz M D, et. al. An emerging segment of functional legume-based beverages: a review. Food Reviews International. 2020; 1: 1-39. DOI: 10.1080/87559129.2020.1762641

[54] Vanga S K, et. al. Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and *in-vitro* digestibility of almond milk protein. Food Research International. 2020; 137: 1-7. DOI: 10.1016/j. foodres.2020.109523

[55] Bianchi F, et. al. Potentially symbiotic fermented beverage with aqueous extracts of quinoa (*Cheopodium quinoa* Willd) and soy. Food Science and Technology International. 2014; 21: 403- 415. DOI: 10.1177/1082013214540672

[56] Verni M, et. al. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods. 2020; 9: 1-13. DOI: 10.3390/ foods9070893

[57] Savio J, et. al. Development and Structural Behavior of Soybean Gelato. Food Technology and Biotechnology. 2018; 56: 1-19. DOI: 10.17113/ ftb.56.04.18.5710

[58] Wang S, Chelikani V, Serventi L. Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented. LWT – Food Science and Technology. 2018; 97: 570-572. DOI: 10.1016/j.lwt.2018.07.067

[59] Greis M, et. al. Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS. Food Quality and Preference. 2020; 86: 1-10. DOI: 10.1016/j.foodqual.2020.104019

[60] Martensson O, et. al. Formulation of an oat-based fermented product and its comparison with yoghurt. Journal of the Science of Food and Agriculture. 2001; 81: 1314-1321. DOI: 10.1002/ jsfa.947

[61] Aboulfazli F, Shori A B, Baba A S. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. LWT – Food Science and Technology. 2016; 70: 261-270. DOI: 10.1016/j.lwt.2016.02.056

[62] Aboulfazli F, Baba A S, Misran M. Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream. Food Science and Technology Research. 2014; 20: 987-996. DOI: 10.3136/fstr.20.987

[63] Siqueri T M, et. al. Desenvolvimento de produtos tecnológicos a base de leite vegetal. Competência Técnica e Responsabilidade Social e Ambiental nas Ciências Agrárias 2. 2020; 1: 129-137. DOI: 10.22533/at.ed.42420220115

[64] Rai S R, Pachisia J, Singh S. A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata. 2018; 8: 38-43.

[65] Zareba D, Malgorzata Z. The viability of yoghurt bacteria in selected plant beverages. Zesyty Problemowe Postepów Nauk Rolniczych. 2017; 591: 87-96. DOI: 10.22630/ ZPPNR.2017.591.46

[66] Panesar P S, Shind C. Effect of storage on Syneresis, pH, *Lactobacillus acidophilus* Count, *Bifidobacterium bifidum* count of *Aloe vera* fortified probiotic yoghurt. Current Research in Dairy Sciences. 2012; 4: 17-23. DOI: 10.3923/crds.2012.17.23

[67] Baú T R, Garcia S, Ida E I. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture. Brazilian archives of biology and technology: an international journal. 2014; 57: 402-409. DOI: 10.1590/ S1516-89132014005000005

[68] Wang C, et al. Physiochemical properties and probiotic survivability of symbiotic oat-based beverage. Food science and Biotechnology. 2017; 27: 735-743. DOI: 10.1007/ s10068-017-0290-0

**19**

**Chapter 2**

**Abstract**

option for these products.

milk analogues

**1. Introduction**

Production and Consumer

*Patrycja Cichońska and Małgorzata Ziarno*

Acceptance of Millet Beverages

The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and "millet" smell. Constant market growth requires new products to be developed in order to meet the consumers' expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective

**Keywords:** millet, plant-based beverages, recipe, consumer preferences,

people suffering from gluten allergy or intolerance.

to meet consumers' needs and expectations.

Plant-based beverages are a group of products that are continuously gaining significant interest in the food market every year. These products are becoming popular for many reasons. They are mostly used as a vegan substitute for cow's milk by consumers who restrict or exclude animal products in their diets. This is due to the increasing awareness of the society about the impact of intensive animal husbandry on the climate, as well as the health benefits of using plant-based diets. In addition, beverages prepared from plants are consumed by people who have food allergies and intolerances to specific milk components. They also add great variety to the daily diet. One of the plant beverages less appreciated among consumers is the millet beverage. Millet is a cereal that has a similar nutritional value as the most popular crops such as wheat and rye. It is highly resistant to high temperatures, drought, and pest activities. Millet products are gluten-free and hence suitable for consumption by

Millet is rich in health-promoting ingredients, such as fiber, polyphenols, minerals (including copper, phosphorus, iron), and B vitamins. Consumption of this product can have a positive effect on human health. Millet beverages are yet to become popular among consumers because of their low sensory acceptability. Constant growth of the assortment of plant-based beverages and their increased availability has led to a need to develop new products and improve the existing ones

## **Chapter 2**

*Milk Substitutes - Selected Aspects*

10.1016/j.lwt.2016.02.056

10.3136/fstr.20.987

38-43.

[61] Aboulfazli F, Shori A B, Baba A S. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream. LWT – Food Science and Technology. 2016; 70: 261-270. DOI:

[68] Wang C, et al. Physiochemical properties and probiotic survivability of symbiotic oat-based beverage. Food science and Biotechnology. 2017; 27: 735-743. DOI: 10.1007/

s10068-017-0290-0

[62] Aboulfazli F, Baba A S, Misran M. Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream. Food Science and Technology Research. 2014; 20: 987-996. DOI:

[63] Siqueri T M, et. al. Desenvolvimento de produtos tecnológicos a base de leite vegetal. Competência Técnica e Responsabilidade Social e Ambiental nas Ciências Agrárias 2. 2020; 1: 129-137.

[64] Rai S R, Pachisia J, Singh S. A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata. 2018; 8:

DOI: 10.22533/at.ed.42420220115

[65] Zareba D, Malgorzata Z. The viability of yoghurt bacteria in selected plant beverages. Zesyty Problemowe

[66] Panesar P S, Shind C. Effect of storage on Syneresis, pH, *Lactobacillus acidophilus* Count, *Bifidobacterium bifidum* count of *Aloe vera* fortified probiotic yoghurt. Current Research in Dairy Sciences. 2012; 4: 17-23. DOI:

Postepów Nauk Rolniczych. 2017; 591: 87-96. DOI: 10.22630/

ZPPNR.2017.591.46

10.3923/crds.2012.17.23

[67] Baú T R, Garcia S, Ida E I. Evaluation of a functional soy

product with addition of soy fiber and fermented with probiotic kefir culture. Brazilian archives of biology and technology: an international journal. 2014; 57: 402-409. DOI: 10.1590/ S1516-89132014005000005

**18**

## Production and Consumer Acceptance of Millet Beverages

*Patrycja Cichońska and Małgorzata Ziarno*

## **Abstract**

The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and "millet" smell. Constant market growth requires new products to be developed in order to meet the consumers' expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.

**Keywords:** millet, plant-based beverages, recipe, consumer preferences, milk analogues

## **1. Introduction**

Plant-based beverages are a group of products that are continuously gaining significant interest in the food market every year. These products are becoming popular for many reasons. They are mostly used as a vegan substitute for cow's milk by consumers who restrict or exclude animal products in their diets. This is due to the increasing awareness of the society about the impact of intensive animal husbandry on the climate, as well as the health benefits of using plant-based diets. In addition, beverages prepared from plants are consumed by people who have food allergies and intolerances to specific milk components. They also add great variety to the daily diet.

One of the plant beverages less appreciated among consumers is the millet beverage. Millet is a cereal that has a similar nutritional value as the most popular crops such as wheat and rye. It is highly resistant to high temperatures, drought, and pest activities. Millet products are gluten-free and hence suitable for consumption by people suffering from gluten allergy or intolerance.

Millet is rich in health-promoting ingredients, such as fiber, polyphenols, minerals (including copper, phosphorus, iron), and B vitamins. Consumption of this product can have a positive effect on human health. Millet beverages are yet to become popular among consumers because of their low sensory acceptability. Constant growth of the assortment of plant-based beverages and their increased availability has led to a need to develop new products and improve the existing ones to meet consumers' needs and expectations.

## **2. Millet beverage and its consumer acceptance**

### **2.1 Characteristics of millet and its products**

Millet (*Panicum* L.) is a plant belonging to a family of grasses that consists of several species of annual plants and perennials. It is one of the oldest cereal plants, originating from the regions of India and Central Asia. The most cultivated millet variety is common millet (*Panicum miliaceum* L.). Millet crops have been known and used probably as early as 7000 or 6000 BC, and are therefore considered as one of the earliest cultivated grain grasses. Since that time, their advantages such as resistance to drought and a relatively short period of maturation have been known, despite the high cultivation of their competitors, wheat and barley. Originally grown in northern China or the Caucasus, millets have spread in all directions and have even reached Europe. Millet is the major food for several people living in hot and dry areas around the world. It is mainly grown in marginal agricultural areas where there are low yields of major crops such as wheat and maize due to poor rainfall. In addition, millet is an important source of carbohydrate and protein for millions of people living in Africa. It is the sixth most cultivated cereal in terms of global agricultural production. The largest producers of millet are India, Nigeria, Niger, and China. Furthermore, millet is resistant to pests and has a short cultivation period compared to major cereals [1, 2].

Owing to its technological and health benefits, millet grains are gaining increasing interest among food technologists and nutritionists every year. Millet-based dishes, beverages, and snacks are known all over the world; however, the grain still dominates only in African countries. Millet has a high nutritional value, which is comparable to the macronutrient content in the seeds of major cereals such as wheat, maize, or rice. **Table 1** compares the nutritional values of different types of cereal grains. These values vary depending on the cereal variety. Millet proteins are a good source of essential amino acids, except for lysine and threonine; however, they are relatively rich in methionine [1–3].

The distribution of macronutrients in millet is similar to that in major cereals; therefore, millet is recognized as a suitable raw material for use in the industrial production of snacks, dietary foods, or baby food. Millet grains require proper processing before consumption. The most popular methods used for its processing are hulling, grinding, flaking, polishing, fermentation, and soaking. These methods improve the nutritional and sensory properties of millet, which includes an increase in the bioavailability of micronutrients and a decrease in the content of antinutritional substances, such as phytic acid. **Table 2** shows a comparison of the average


**21**

*Production and Consumer Acceptance of Millet Beverages*

nutritional value of millet and its products. However, industrial processing is not effective, which often negatively affects the properties of this cereal (e.g. reduction

**Type of product Carbohydrates [g/100 g] Protein [g/100 g] Fat [g/100 g]**

Millet 70.0 7.3 13.5 3.3 Millet flour 78.7 5.9 12.1 3.6 Millet flakes 80.5 3.8 8.1 3.2 Millet groats 71.6 3.2 11.3 2.9

One of the millet processing methods is hulling. The millet grains are small in size compared to other cereals; therefore, to facilitate hulling, millet is first subjected to a hydrothermal treatment. This treatment contributes to the hardening of its endosperm, the inner tissue of the seed containing nutrient reserves. Shelled millet can be cooked to obtain a soft and edible structure in a short time. However, hulling reduces some of the nutrients in the product, such as dietary fiber, minerals,

In order to obtain millet flour, whole or previously dehulled millet grains are subjected to a milling process. Earlier dehulling removes the bran, which simultaneously reduces the amount of fiber, minerals, and antioxidants in the flour, resulting in an overall reduction in the nutritional value of the product. The use of whole grains to produce flour is therefore more beneficial from a health perspective [2]. Millet flakes are another product obtained by processing. First, millet grains are moistened and directed to the evaporator, where they are subjected to steam under pressure for several minutes. After evaporation, the grains are left to mature and then directed to the roller mill. The crusher reduces the grains to thin flakes with certain moisture content (usually 17–18%). The obtained flakes are dried on a belt dryer at a temperature of approximately 50 degrees Celsius. The dried flakes are

To obtain groats from millet, the tegument is removed from the grain and then the hulled grains are polished. Millet groats are known not only for their sensory properties and wide range of use but also for their nutritional value. Groats are an excellent source of energy (starch makes up 65% of the product's weight), plant proteins, magnesium, zinc, and B vitamins (mainly thiamine and riboflavin) [5, 6]. Fermentation is widely used in parts of Africa, mainly because of the low popularity of the other methods of food preservation. This process not only extends the shelf life of a product but also improves its nutritional value and increases the range of products available. Fermented foods are consumed all over the world for their health benefits, but unfortunately fermented millet products are not popular in Europe. Such foods are obtained by the colonization of plants by specific bacterial microflora, whose enzymes (including amylases, proteases, lipases) hydrolyze carbohydrates, proteins, and fats to nontoxic flavors and fragrances. Fermentation improves the sensory properties of a product and enriches it with beneficial microorganisms present in the gastrointestinal tract as well as with bioactive substances produced by these microorganisms. In addition, fermentation reduces the antinutritional substances in the product, such as phytates or protease inhibitors. Consequently, the contents of lysine, tryptophan, and vitamin B2 and the digestibility of the protein are increased. The increase in protein digestibility is due to the degradation of tannins and phytic acid by the enzymes produced by

in the nutrient content of the product compared to its raw material) [2].

*Comparison of the average nutritional value of millet and its products [3, 4].*

**Starch and sugars Roughage**

*DOI: http://dx.doi.org/10.5772/intechopen.94304*

and polyphenols [1, 2].

**Table 2.**

then cooled down and sorted properly [5].

#### **Table 1.**

*Comparison of the nutritional value of cereal grains [2, 3].*


*Production and Consumer Acceptance of Millet Beverages DOI: http://dx.doi.org/10.5772/intechopen.94304*

#### **Table 2.**

*Milk Substitutes - Selected Aspects*

**2. Millet beverage and its consumer acceptance**

Millet (*Panicum* L.) is a plant belonging to a family of grasses that consists of several species of annual plants and perennials. It is one of the oldest cereal plants, originating from the regions of India and Central Asia. The most cultivated millet variety is common millet (*Panicum miliaceum* L.). Millet crops have been known and used probably as early as 7000 or 6000 BC, and are therefore considered as one of the earliest cultivated grain grasses. Since that time, their advantages such as resistance to drought and a relatively short period of maturation have been known, despite the high cultivation of their competitors, wheat and barley. Originally grown in northern China or the Caucasus, millets have spread in all directions and have even reached Europe. Millet is the major food for several people living in hot and dry areas around the world. It is mainly grown in marginal agricultural areas where there are low yields of major crops such as wheat and maize due to poor rainfall. In addition, millet is an important source of carbohydrate and protein for millions of people living in Africa. It is the sixth most cultivated cereal in terms of global agricultural production. The largest producers of millet are India, Nigeria, Niger, and China. Furthermore, millet is resistant to pests and has a short cultiva-

Owing to its technological and health benefits, millet grains are gaining increasing interest among food technologists and nutritionists every year. Millet-based dishes, beverages, and snacks are known all over the world; however, the grain still dominates only in African countries. Millet has a high nutritional value, which is comparable to the macronutrient content in the seeds of major cereals such as wheat, maize, or rice. **Table 1** compares the nutritional values of different types of cereal grains. These values vary depending on the cereal variety. Millet proteins are a good source of essential amino acids, except for lysine and threonine; however,

The distribution of macronutrients in millet is similar to that in major cereals; therefore, millet is recognized as a suitable raw material for use in the industrial production of snacks, dietary foods, or baby food. Millet grains require proper processing before consumption. The most popular methods used for its processing are hulling, grinding, flaking, polishing, fermentation, and soaking. These methods improve the nutritional and sensory properties of millet, which includes an increase in the bioavailability of micronutrients and a decrease in the content of antinutritional substances, such as phytic acid. **Table 2** shows a comparison of the average

**Type of cereal Carbohydrates [g/100 g] Protein [g/100 g] Fat [g/100 g]**

Wheat 60.0–75.0 2.0–3.0 10.0–25.0 2.0–2.6 Rye 65.0–73.2 1.6–2.7 7.2–16.0 1.5–2.3 Barley 68.0–78.0 4.5–7.2 10.5–16.3 1.9–2.6 Oat 31.1–51.0 7.7–19.2 9.0–19.0 3.1–6.6 Maize 68.0–78.0 2.0–3.0 9.0–13.0 4.0–6.0 Millet 58.0–82.0 3.2–11.4 9.8–17.2 1.9–4.8 Rice 65.0–80.0 7.8–12.5 7.0–10.8 1.2–2.5

**Starch and sugars Roughage**

**2.1 Characteristics of millet and its products**

tion period compared to major cereals [1, 2].

they are relatively rich in methionine [1–3].

*Comparison of the nutritional value of cereal grains [2, 3].*

**20**

**Table 1.**

*Comparison of the average nutritional value of millet and its products [3, 4].*

nutritional value of millet and its products. However, industrial processing is not effective, which often negatively affects the properties of this cereal (e.g. reduction in the nutrient content of the product compared to its raw material) [2].

One of the millet processing methods is hulling. The millet grains are small in size compared to other cereals; therefore, to facilitate hulling, millet is first subjected to a hydrothermal treatment. This treatment contributes to the hardening of its endosperm, the inner tissue of the seed containing nutrient reserves. Shelled millet can be cooked to obtain a soft and edible structure in a short time. However, hulling reduces some of the nutrients in the product, such as dietary fiber, minerals, and polyphenols [1, 2].

In order to obtain millet flour, whole or previously dehulled millet grains are subjected to a milling process. Earlier dehulling removes the bran, which simultaneously reduces the amount of fiber, minerals, and antioxidants in the flour, resulting in an overall reduction in the nutritional value of the product. The use of whole grains to produce flour is therefore more beneficial from a health perspective [2].

Millet flakes are another product obtained by processing. First, millet grains are moistened and directed to the evaporator, where they are subjected to steam under pressure for several minutes. After evaporation, the grains are left to mature and then directed to the roller mill. The crusher reduces the grains to thin flakes with certain moisture content (usually 17–18%). The obtained flakes are dried on a belt dryer at a temperature of approximately 50 degrees Celsius. The dried flakes are then cooled down and sorted properly [5].

To obtain groats from millet, the tegument is removed from the grain and then the hulled grains are polished. Millet groats are known not only for their sensory properties and wide range of use but also for their nutritional value. Groats are an excellent source of energy (starch makes up 65% of the product's weight), plant proteins, magnesium, zinc, and B vitamins (mainly thiamine and riboflavin) [5, 6].

Fermentation is widely used in parts of Africa, mainly because of the low popularity of the other methods of food preservation. This process not only extends the shelf life of a product but also improves its nutritional value and increases the range of products available. Fermented foods are consumed all over the world for their health benefits, but unfortunately fermented millet products are not popular in Europe. Such foods are obtained by the colonization of plants by specific bacterial microflora, whose enzymes (including amylases, proteases, lipases) hydrolyze carbohydrates, proteins, and fats to nontoxic flavors and fragrances. Fermentation improves the sensory properties of a product and enriches it with beneficial microorganisms present in the gastrointestinal tract as well as with bioactive substances produced by these microorganisms. In addition, fermentation reduces the antinutritional substances in the product, such as phytates or protease inhibitors. Consequently, the contents of lysine, tryptophan, and vitamin B2 and the digestibility of the protein are increased. The increase in protein digestibility is due to the degradation of tannins and phytic acid by the enzymes produced by

microorganisms during fermentation. An example of a fermented millet product is Saudi Arabian fermented bread known as lahoh. Although fermentation is a very effective method of millet processing, its use on a commercial scale is limited as this technology has so far been used only in home and laboratory conditions. Industrial use of this millet processing technology requires adapting the equipment and defining appropriate process conditions [2, 7].

In addition to the previously described millet processing methods, the grains can be prepared for consumption just by soaking it in water and subjecting it to thermal treatment. Soaking leads to a reduction in the content of antinutritive compounds, thereby increasing the bioavailability of the minerals present in the millet grains, such as iron and zinc [2].

Millet is a gluten-free cereal, and thus, millet-based products are ideal for consumers suffering from celiac disease or gluten intolerance. However, it is also a limiting factor from the technological perspective. Gluten is a plant protein that facilitates cereal products to absorb water and exhibit consistency, stickiness, and elasticity. Therefore, the lack of this protein in millet decreases its application in the baking industry, where it is usually combined with other cereals such as wheat as a result. However, millet can be used on a large scale for the production of plantbased beverages or breakfast cereals and groats [2, 8].

#### **2.2 Characteristics and technology of millet beverage production**

Millet beverages are consumed in the largest quantities in traditional forms such as fermented products. The fermentation process increases the nutritional value of the beverage, as well as ensuring its microbiological safety, without the need for additional preservatives. These types of products are a significant part of the diet mainly in India and African countries because they are identified as highly nutritious and safe food. For example, Jandh is one of the fermented millet beverages. It is a type of beer obtained by fermentation using lactic acid bacteria, yeast, and mold [9, 10].

The production of millet beverage without the fermentation process involves the procedures used in the production of most types of plant beverages. It also includes necessary elements based on the characteristics of the raw material. The stages involved in the production of millet beverage are shown in **Figure 1**. The millet beverage is usually obtained from whole millet grains or groats. When whole grains are used, they are properly prepared by soaking for a minimum period of 12 hours, followed by sprouting and drying. When using groats, the raw material is rinsed thoroughly to eliminate the bitter aftertaste [9, 11, 12].

The properly prepared raw material should be boiled until it reaches a thin consistency. After pretreatment, wet grinding is carried out. Soaking and water extraction allow preparing the raw material for further processing stages and facilitate the release of nutrients. Exposure to water leads to the inactivation of some inhibitors and a reduction in the amount of phytic acid, which consequently increases the absorption and bioavailability of nutrients. The obtained fluid is additionally heated to induce starch thermohydrolysis. At this stage, enzymes are also added to induce hydrolysis of starch. An example of an enzyme used is alpha-amylase, which hydrolyzes the α-1,4-glycosidic linkage of amylose and amylopectin in starch, resulting in shorter-chain compounds, mainly in the form of dextrins. The use of proteolytic enzymes increases protein digestibility and extraction efficiency, as well as improving the stability of the suspension [9, 12, 13].

The next step in the production of millet beverage is the separation of the solid fraction from the liquid fraction by filtration or centrifugation of the obtained

**23**

[9, 14, 15].

**Figure 1.**

*Production and Consumer Acceptance of Millet Beverages*

suspension. As a result of the previous stages, the base of a plant beverage is obtained. The obtained base is subjected to the standardization process to obtain a product with the previously assumed composition. Standardization involves the addition of water, vegetable oils, vitamins, and minerals, as well as sweeteners, flavors, salts, and stabilizers. Vitamins and minerals are added to increase the nutritional value of the beverage and make it more similar to cow's milk. The fortifying substances selected for the beverage are required to be highly bioavailable and stable, and not cause excessive changes in the quality of the final product

*Stages in the production of millet beverage [author's own study based on 9–11, 19].*

Millet beverages are characterized by low suspension stability due to the presence of solid particles, including protein, starch, fiber, and other residues of plant

*DOI: http://dx.doi.org/10.5772/intechopen.94304*

*Production and Consumer Acceptance of Millet Beverages DOI: http://dx.doi.org/10.5772/intechopen.94304*

*Milk Substitutes - Selected Aspects*

such as iron and zinc [2].

mold [9, 10].

ing appropriate process conditions [2, 7].

based beverages or breakfast cereals and groats [2, 8].

thoroughly to eliminate the bitter aftertaste [9, 11, 12].

as improving the stability of the suspension [9, 12, 13].

**2.2 Characteristics and technology of millet beverage production**

microorganisms during fermentation. An example of a fermented millet product is Saudi Arabian fermented bread known as lahoh. Although fermentation is a very effective method of millet processing, its use on a commercial scale is limited as this technology has so far been used only in home and laboratory conditions. Industrial use of this millet processing technology requires adapting the equipment and defin-

In addition to the previously described millet processing methods, the grains can be prepared for consumption just by soaking it in water and subjecting it to thermal treatment. Soaking leads to a reduction in the content of antinutritive compounds, thereby increasing the bioavailability of the minerals present in the millet grains,

Millet beverages are consumed in the largest quantities in traditional forms such as fermented products. The fermentation process increases the nutritional value of the beverage, as well as ensuring its microbiological safety, without the need for additional preservatives. These types of products are a significant part of the diet mainly in India and African countries because they are identified as highly nutritious and safe food. For example, Jandh is one of the fermented millet beverages. It is a type of beer obtained by fermentation using lactic acid bacteria, yeast, and

The production of millet beverage without the fermentation process involves the procedures used in the production of most types of plant beverages. It also includes necessary elements based on the characteristics of the raw material. The stages involved in the production of millet beverage are shown in **Figure 1**. The millet beverage is usually obtained from whole millet grains or groats. When whole grains are used, they are properly prepared by soaking for a minimum period of 12 hours, followed by sprouting and drying. When using groats, the raw material is rinsed

The properly prepared raw material should be boiled until it reaches a thin consistency. After pretreatment, wet grinding is carried out. Soaking and water extraction allow preparing the raw material for further processing stages and facilitate the release of nutrients. Exposure to water leads to the inactivation of some inhibitors and a reduction in the amount of phytic acid, which consequently increases the absorption and bioavailability of nutrients. The obtained fluid is additionally heated to induce starch thermohydrolysis. At this stage, enzymes are also added to induce hydrolysis of starch. An example of an enzyme used is alpha-amylase, which hydrolyzes the α-1,4-glycosidic linkage of amylose and amylopectin in starch, resulting in shorter-chain compounds, mainly in the form of dextrins. The use of proteolytic enzymes increases protein digestibility and extraction efficiency, as well

The next step in the production of millet beverage is the separation of the solid fraction from the liquid fraction by filtration or centrifugation of the obtained

Millet is a gluten-free cereal, and thus, millet-based products are ideal for consumers suffering from celiac disease or gluten intolerance. However, it is also a limiting factor from the technological perspective. Gluten is a plant protein that facilitates cereal products to absorb water and exhibit consistency, stickiness, and elasticity. Therefore, the lack of this protein in millet decreases its application in the baking industry, where it is usually combined with other cereals such as wheat as a result. However, millet can be used on a large scale for the production of plant-

**22**

suspension. As a result of the previous stages, the base of a plant beverage is obtained. The obtained base is subjected to the standardization process to obtain a product with the previously assumed composition. Standardization involves the addition of water, vegetable oils, vitamins, and minerals, as well as sweeteners, flavors, salts, and stabilizers. Vitamins and minerals are added to increase the nutritional value of the beverage and make it more similar to cow's milk. The fortifying substances selected for the beverage are required to be highly bioavailable and stable, and not cause excessive changes in the quality of the final product [9, 14, 15].

Millet beverages are characterized by low suspension stability due to the presence of solid particles, including protein, starch, fiber, and other residues of plant material. These particles have a higher density compared to water, and hence settle at the bottom of the beverage, making the product unstable. In order to increase the stability of millet beverages, homogenization process is carried out, which involves simultaneous grinding and mixing of the particles of the dispersed phase, while forcing the heterogeneous liquid system under high pressure (15–25 MPa) through the homogenizing gap. This operation is done to reduce the diameter and uniformity of the shape of the fat particles contained in the product. As a result, the obtained product is characterized by increased creaminess and homogeneity compared to nonhomogenized products. Homogenization is usually supported by the use of stabilizers, thickeners, and emulsifiers (e.g. cellulose, tapioca, carrageenan, pectin, locust bean gum, or lecithin), which increases the viscosity of the continuous phase, resulting in a uniform structure of the product [9, 15].

In order to ensure microbiological safety and extend the shelf life of plant beverages, thermal preservation methods are used, which mainly include pasteurization and ultrahigh temperature (UHT) treatment. Pasteurization is carried out at a temperature below 100°C, which results in a product with a shelf life of about 1 week at refrigerated temperatures. Such treatment destroys pathogenic microorganisms and inactivates the vegetative forms of other microorganisms. In UHT treatment, the product is heated in flow to 135–150°C for a few seconds to obtain a commercially sterile product. This process destroys the bacterial microflora, while maintaining the taste and aroma of the product. The obtained microbiologically safe product is poured into unit packages, stored, and finally distributed [9, 15].

### **2.3 Consumer acceptance of millet beverage in different forms**

Consumers' acceptance of food products is influenced by many factors, including the characteristics of the offered product, consumer characteristics, and social conditions. Features of a food product such as its price, convenience, taste, general appearance, and health-promoting properties play an important role in its acceptance by consumers. Furthermore, consumer characteristics, such as the approach to innovation, preferences in relation to specific food groups, or nutritional neophobia determine the acceptance of food to a large extent. Food preferences vary among consumers of different age groups, in terms of knowledge about food, views on the health benefits of particular food groups, and attitudes toward food. Consumer acceptance is also influenced by social conditions, such as the country's economy, political conditions, or generally accepted social norms. Cultural factors and the origin of consumers are of great importance in the acceptance of a food product. Another important factor is the general public confidence in the food industry, as well as the existing differences in trust among consumers with regard to traditional and innovative food [16–18].

The consumer acceptance of millet beverage was assessed through a sensory analysis of the beverages produced in various types. The base of the millet beverage was obtained by combining 100 g of millet with 1000 g of tap water. The dry millet was first rinsed with hot water to eliminate the bitter aftertaste, and then added into boiling water and cooked covered for 40 minutes. After the set time, the obtained groats were combined with water, baled into a smooth slurry, and heated again for 5 minutes. The prepared suspension was sieved to obtain 1000 g of base millet beverage and 20 g of decoction. The base millet beverage was characterized by a high density, which was then subjected to two dilutions to prepare natural millet beverages: 1:2 (1 part base millet beverage was combined with 2 parts water) and 1:3 (1 part base millet beverage was combined with 3 parts water). Then, flavored millet beverages were prepared by combining with fruit

**25**

in **Figure 2** [19].

*Production and Consumer Acceptance of Millet Beverages*

millet beverages in three types were used as research material:

• base millet beverage in combination with apple juice,

• base millet beverage in combination with banana nectar,

• millet beverage in a 1:2 dilution in combination with apple puree,

• millet beverage in a 1:3 dilution in combination with apple puree,

• millet beverage in a 1:2 dilution in combination with banana puree,

• millet beverage in a 1:3 dilution in combination with banana puree.

The sensory analysis of the obtained millet beverages was conducted using an original questionnaire prepared for sensory evaluation. The evaluation was performed by a group of 15 students of Dietetics, Faculty of Human Nutrition, Warsaw University of Life Sciences (SGGW—WULS), who had previously declared their will to consume plant-based beverages. The beverages were prepared 4 days in advance and were cooled in a refrigerator at 8 degrees Celsius until evaluation. The chilled beverages were served as 30 ml samples in coded disposable cups with a volume of 200 cm3, in a random order for sensory evaluation. The Statistica 13.1 program was used for statistical analysis of the results. The statistical methods used were analysis of variance—simple ANOVA sections and post hoc analysis—LSD test

During the sensory evaluation of the tested millet beverages of various types, their taste, smell, color, and consistency were tested. Each of the features was assessed on a 5-point scale, where rating 5 meant that the beverage was very favorable whereas 1 meant that the beverage was very unfavorable. The millet beverage in combination with apple juice (average rating 4.33), millet beverage in a dilution of 1:2 in combination with banana puree (average rating 4.53), and millet beverage in a dilution of 1:3 in combination with banana puree (average rating 4.33) were rated the most favorable in terms of taste. The natural millet beverage in a dilution of 1:2 was rated the least favorable in terms of taste. In terms of color, all the tested beverages were rated at a similar level, and the average ratings were between 3 and 4. Millet beverages in both dilutions in combination with banana puree were rated as the most favorable flavored beverages (average rating 4.60). The millet beverages in the natural form in the dilutions of 1:2 (average rating 2.53) and 1:3 (average rating 2.73) were rated as the least favorable in terms of aroma. The millet beverage in combination with apple juice (average rating of 3.80), the millet beverage in a dilution of 1:2 in combination with banana puree (average rating of 3.80), and the millet beverage in a dilution of 1:3 in combination with banana puree (average rating 3.87) were rated as the most favorable in terms of consistency. The results of the analysis of variance for the mean values given for the sensory traits of the assessed millet beverages of different types are presented as a sensory profile graph

purees (apple and banana), apple juice, and banana nectar. Thus, eight versions of

*DOI: http://dx.doi.org/10.5772/intechopen.94304*

• millet beverage in a dilution of 1:2,

• millet beverage in a dilution of 1:3,

(last significant differences) [19].

purees (apple and banana), apple juice, and banana nectar. Thus, eight versions of millet beverages in three types were used as research material:

• millet beverage in a dilution of 1:2,

*Milk Substitutes - Selected Aspects*

material. These particles have a higher density compared to water, and hence settle at the bottom of the beverage, making the product unstable. In order to increase the stability of millet beverages, homogenization process is carried out, which involves simultaneous grinding and mixing of the particles of the dispersed phase, while forcing the heterogeneous liquid system under high pressure (15–25 MPa) through the homogenizing gap. This operation is done to reduce the diameter and uniformity of the shape of the fat particles contained in the product. As a result, the obtained product is characterized by increased creaminess and homogeneity compared to nonhomogenized products. Homogenization is usually supported by the use of stabilizers, thickeners, and emulsifiers (e.g. cellulose, tapioca, carrageenan, pectin, locust bean gum, or lecithin), which increases the viscosity of the continu-

In order to ensure microbiological safety and extend the shelf life of plant beverages, thermal preservation methods are used, which mainly include pasteurization and ultrahigh temperature (UHT) treatment. Pasteurization is carried out at a temperature below 100°C, which results in a product with a shelf life of about 1 week at refrigerated temperatures. Such treatment destroys pathogenic microorganisms and inactivates the vegetative forms of other microorganisms. In UHT treatment, the product is heated in flow to 135–150°C for a few seconds to obtain a commercially sterile product. This process destroys the bacterial microflora, while maintaining the taste and aroma of the product. The obtained microbiologically safe product is

Consumers' acceptance of food products is influenced by many factors, including the characteristics of the offered product, consumer characteristics, and social conditions. Features of a food product such as its price, convenience, taste, general appearance, and health-promoting properties play an important role in its acceptance by consumers. Furthermore, consumer characteristics, such as the approach to innovation, preferences in relation to specific food groups, or nutritional neophobia determine the acceptance of food to a large extent. Food preferences vary among consumers of different age groups, in terms of knowledge about food, views on the health benefits of particular food groups, and attitudes toward food. Consumer acceptance is also influenced by social conditions, such as the country's economy, political conditions, or generally accepted social norms. Cultural factors and the origin of consumers are of great importance in the acceptance of a food product. Another important factor is the general public confidence in the food industry, as well as the existing differences in trust among consumers with regard to traditional

The consumer acceptance of millet beverage was assessed through a sensory analysis of the beverages produced in various types. The base of the millet beverage was obtained by combining 100 g of millet with 1000 g of tap water. The dry millet was first rinsed with hot water to eliminate the bitter aftertaste, and then added into boiling water and cooked covered for 40 minutes. After the set time, the obtained groats were combined with water, baled into a smooth slurry, and heated again for 5 minutes. The prepared suspension was sieved to obtain 1000 g of base millet beverage and 20 g of decoction. The base millet beverage was characterized by a high density, which was then subjected to two dilutions to prepare natural millet beverages: 1:2 (1 part base millet beverage was combined with 2 parts water) and 1:3 (1 part base millet beverage was combined with 3 parts water). Then, flavored millet beverages were prepared by combining with fruit

ous phase, resulting in a uniform structure of the product [9, 15].

poured into unit packages, stored, and finally distributed [9, 15].

**2.3 Consumer acceptance of millet beverage in different forms**

**24**

and innovative food [16–18].


The sensory analysis of the obtained millet beverages was conducted using an original questionnaire prepared for sensory evaluation. The evaluation was performed by a group of 15 students of Dietetics, Faculty of Human Nutrition, Warsaw University of Life Sciences (SGGW—WULS), who had previously declared their will to consume plant-based beverages. The beverages were prepared 4 days in advance and were cooled in a refrigerator at 8 degrees Celsius until evaluation. The chilled beverages were served as 30 ml samples in coded disposable cups with a volume of 200 cm3, in a random order for sensory evaluation. The Statistica 13.1 program was used for statistical analysis of the results. The statistical methods used were analysis of variance—simple ANOVA sections and post hoc analysis—LSD test (last significant differences) [19].

During the sensory evaluation of the tested millet beverages of various types, their taste, smell, color, and consistency were tested. Each of the features was assessed on a 5-point scale, where rating 5 meant that the beverage was very favorable whereas 1 meant that the beverage was very unfavorable. The millet beverage in combination with apple juice (average rating 4.33), millet beverage in a dilution of 1:2 in combination with banana puree (average rating 4.53), and millet beverage in a dilution of 1:3 in combination with banana puree (average rating 4.33) were rated the most favorable in terms of taste. The natural millet beverage in a dilution of 1:2 was rated the least favorable in terms of taste. In terms of color, all the tested beverages were rated at a similar level, and the average ratings were between 3 and 4. Millet beverages in both dilutions in combination with banana puree were rated as the most favorable flavored beverages (average rating 4.60). The millet beverages in the natural form in the dilutions of 1:2 (average rating 2.53) and 1:3 (average rating 2.73) were rated as the least favorable in terms of aroma. The millet beverage in combination with apple juice (average rating of 3.80), the millet beverage in a dilution of 1:2 in combination with banana puree (average rating of 3.80), and the millet beverage in a dilution of 1:3 in combination with banana puree (average rating 3.87) were rated as the most favorable in terms of consistency. The results of the analysis of variance for the mean values given for the sensory traits of the assessed millet beverages of different types are presented as a sensory profile graph in **Figure 2** [19].

#### **Figure 2.**

*Sensory profiles of the evaluated millet beverages of different types [19]. Legend: Color. Smell. Taste. Consistency.1 - millet beverage in a dilution of 1:2, 2 - millet beverage in a dilution of 1:3, 3 - base millet beverage in combination with apple juice, 4 - base millet beverage in combination with banana nectar, 5 - millet beverage in a 1:2 dilution in combination with apple puree, 6 - millet beverage in a 1:3 dilution in combination with apple puree, 7 - millet beverage in a 1:2 dilution in combination with banana puree, 8 - millet beverage in a 1:3 dilution in combination with banana puree.*

The LSD test was used to compare the results obtained from the sensory evaluation of the tested millet beverages in pairs and to evaluate the statistical significance of the calculated differences. The tested pairs were as follows:


In terms of taste, no significant differences were found between natural millet beverages in both dilutions, millet beverages in combination with apple puree in both dilutions, and millet beverages in combination with banana puree in both dilutions. The millet beverage in combination with apple juice was assessed to be significantly better than the millet beverage in combination with banana nectar. The results of the LSD test for the trait "taste" of the evaluated millet beverages are presented in **Figure 3** [19].

In terms of color, significant differences were found only in the case of natural millet beverages. The natural millet beverage in a 1:3 dilution was assessed to be significantly better than the natural millet beverage in a 1:2 dilution. No statistically significant differences were found between the remaining pairs of millet beverages. The results of the LSD test for the trait "color" of the assessed millet beverages are presented in **Figure 4** [19].

In terms of smell, no statistically significant differences were found between the compared pairs of beverages. The results of the LSD test for the trait "smell" of the assessed millet beverages are presented in **Figure 5** [19].

In terms of consistency, no statistically significant differences were found between the compared pairs of beverages. The results of the LSD test for the trait "consistency" of the evaluated millet beverages are presented in **Figure 6** [19].

**27**

products [20].

**Figure 3.**

*Figure 2.*

*Production and Consumer Acceptance of Millet Beverages*

In the conducted research, taste, smell, color, and consistency were considered as some of the main characteristics that guide consumers in the purchase of food

*Categorized box–whisker chart for trait TASTE of the rated millet beverages [19]. The legend is the same as for* 

According to people who performed the sensory evaluation, the millet beverages with apple and banana flavors were the best in terms of taste. Banana nectars and purees are characterized by a high intensity of taste and sweetness, which could have influenced the sensory assessors to positively evaluate the beverages containing them. The evaluators rated the natural millet beverage in a dilution of 1:2 as the poorest in terms of taste. Such an assessment could have resulted from the plant aftertaste of the beverages in its natural form, which may not be accepted by all

The color ratings of all the tested millet beverages remained at a similar level. Each type of beverage had a specific color, which may have prompted the evaluators to give similar ratings. The only significant difference in terms of color ratings was found between the natural millet beverages. The natural millet beverage in a 1:3 dilution was rated better than that in a 1:2 dilution. Higher dilution gave the beverage a less "milky" color, which is more similar to the color of plant-based beverages available on the market and could be the reason for the higher ratings obtained by

The smell of the natural millet beverage turned out to be the least favorable to the evaluators and was rated the lowest. The banana puree masked the "millet" smell to the greatest extent, which, when combined with the millet beverage, gave it a specific smell. The beverages in combination with banana purees, in both dilutions, therefore turned out to be the most advantageous in terms of aroma for the

consumers, and also from its high turbidity caused by low dilution [19].

the high-diluted natural millet beverage [19].

evaluators and hence were rated the highest [19].

*DOI: http://dx.doi.org/10.5772/intechopen.94304*

*Production and Consumer Acceptance of Millet Beverages DOI: http://dx.doi.org/10.5772/intechopen.94304*

*Milk Substitutes - Selected Aspects*

dilution,

**Figure 2.**

nation with banana nectar,

dilution with apple puree, and

dilution with banana puree.

presented in **Figure 3** [19].

presented in **Figure 4** [19].

assessed millet beverages are presented in **Figure 5** [19].

The LSD test was used to compare the results obtained from the sensory evaluation of the tested millet beverages in pairs and to evaluate the statistical significance

*Sensory profiles of the evaluated millet beverages of different types [19]. Legend: Color. Smell. Taste. Consistency.1 - millet beverage in a dilution of 1:2, 2 - millet beverage in a dilution of 1:3, 3 - base millet beverage in combination with apple juice, 4 - base millet beverage in combination with banana nectar, 5 - millet beverage in a 1:2 dilution in combination with apple puree, 6 - millet beverage in a 1:3 dilution in combination with apple puree, 7 - millet beverage in a 1:2 dilution in combination with banana puree,* 

• natural millet beverage in a 1:2 dilution and natural millet beverage in a 1:3

• millet beverage in combination with apple juice and millet beverage in combi-

• millet beverage in a 1:2 dilution with apple puree and millet beverage in a 1:3

• millet beverage in a 1:2 dilution with banana puree and millet beverage in a 1:3

In terms of taste, no significant differences were found between natural millet beverages in both dilutions, millet beverages in combination with apple puree in both dilutions, and millet beverages in combination with banana puree in both dilutions. The millet beverage in combination with apple juice was assessed to be significantly better than the millet beverage in combination with banana nectar. The results of the LSD test for the trait "taste" of the evaluated millet beverages are

In terms of color, significant differences were found only in the case of natural millet beverages. The natural millet beverage in a 1:3 dilution was assessed to be significantly better than the natural millet beverage in a 1:2 dilution. No statistically significant differences were found between the remaining pairs of millet beverages. The results of the LSD test for the trait "color" of the assessed millet beverages are

In terms of smell, no statistically significant differences were found between the compared pairs of beverages. The results of the LSD test for the trait "smell" of the

In terms of consistency, no statistically significant differences were found between the compared pairs of beverages. The results of the LSD test for the trait "consistency" of the evaluated millet beverages are presented in **Figure 6** [19].

of the calculated differences. The tested pairs were as follows:

*8 - millet beverage in a 1:3 dilution in combination with banana puree.*

**26**

**Figure 3.** *Categorized box–whisker chart for trait TASTE of the rated millet beverages [19]. The legend is the same as for Figure 2.*

In the conducted research, taste, smell, color, and consistency were considered as some of the main characteristics that guide consumers in the purchase of food products [20].

According to people who performed the sensory evaluation, the millet beverages with apple and banana flavors were the best in terms of taste. Banana nectars and purees are characterized by a high intensity of taste and sweetness, which could have influenced the sensory assessors to positively evaluate the beverages containing them. The evaluators rated the natural millet beverage in a dilution of 1:2 as the poorest in terms of taste. Such an assessment could have resulted from the plant aftertaste of the beverages in its natural form, which may not be accepted by all consumers, and also from its high turbidity caused by low dilution [19].

The color ratings of all the tested millet beverages remained at a similar level. Each type of beverage had a specific color, which may have prompted the evaluators to give similar ratings. The only significant difference in terms of color ratings was found between the natural millet beverages. The natural millet beverage in a 1:3 dilution was rated better than that in a 1:2 dilution. Higher dilution gave the beverage a less "milky" color, which is more similar to the color of plant-based beverages available on the market and could be the reason for the higher ratings obtained by the high-diluted natural millet beverage [19].

The smell of the natural millet beverage turned out to be the least favorable to the evaluators and was rated the lowest. The banana puree masked the "millet" smell to the greatest extent, which, when combined with the millet beverage, gave it a specific smell. The beverages in combination with banana purees, in both dilutions, therefore turned out to be the most advantageous in terms of aroma for the evaluators and hence were rated the highest [19].

**Figure 4.**

*Categorized box–whisker chart for trait COLOR of the rated millet beverages [19]. The legend is the same as for Figure 2.*

**Figure 5.**

*Categorized box–whisker chart for trait SMELL of the rated millet beverages [19]. The legend is the same as for Figure 2.*

**29**

**3. Conclusions**

**Figure 6.**

*same as for Figure 2.*

sensory attractiveness.

**Conflict of interest**

ing this research.

category and improve the existing ones.

*Production and Consumer Acceptance of Millet Beverages*

The most favorable results in terms of consistency were observed for the millet beverage in combination with apple juice and the millet beverage in combination with banana purees, in both dilutions. Millet beverage in combination with apple juice and millet beverage in a dilution of 1:3 in combination with banana puree showed a similar consistency, specific to refreshing beverages. High ratings given for these types of beverages indicate the consumers' interest in such alternatives available on the market. Millet beverage in a 1:2 dilution in combination with a banana puree with a smoothie consistency was also given high ratings [19].

*Categorized box–whisker chart for trait CONSISTENCY of the rated millet beverages [19]. The legend is the* 

Owing to the increase in the popularity of the plant-based diet and thus increasing interest in plant-based beverages, there is a need to develop new products in this

Millet and millet products are characterized by high nutritional value and

The structure of millet beverages is suitable for their use in the form of both

Natural millet beverages have low consumer acceptance. However, the addition of fruit juices and purees during their production can contribute to increasing their

Authors have declared that they do not have any conflict of interest for publish-

technological suitability and can therefore be included in the daily diet.

refreshing beverages (with more water) and smoothies (with less water).

*DOI: http://dx.doi.org/10.5772/intechopen.94304*

*Production and Consumer Acceptance of Millet Beverages DOI: http://dx.doi.org/10.5772/intechopen.94304*

#### **Figure 6.**

*Milk Substitutes - Selected Aspects*

**28**

**Figure 5.**

*Figure 2.*

**Figure 4.**

*Figure 2.*

*Categorized box–whisker chart for trait COLOR of the rated millet beverages [19]. The legend is the same as for* 

*Categorized box–whisker chart for trait SMELL of the rated millet beverages [19]. The legend is the same as for* 

*Categorized box–whisker chart for trait CONSISTENCY of the rated millet beverages [19]. The legend is the same as for Figure 2.*

The most favorable results in terms of consistency were observed for the millet beverage in combination with apple juice and the millet beverage in combination with banana purees, in both dilutions. Millet beverage in combination with apple juice and millet beverage in a dilution of 1:3 in combination with banana puree showed a similar consistency, specific to refreshing beverages. High ratings given for these types of beverages indicate the consumers' interest in such alternatives available on the market. Millet beverage in a 1:2 dilution in combination with a banana puree with a smoothie consistency was also given high ratings [19].

### **3. Conclusions**

Owing to the increase in the popularity of the plant-based diet and thus increasing interest in plant-based beverages, there is a need to develop new products in this category and improve the existing ones.

Millet and millet products are characterized by high nutritional value and technological suitability and can therefore be included in the daily diet.

The structure of millet beverages is suitable for their use in the form of both refreshing beverages (with more water) and smoothies (with less water).

Natural millet beverages have low consumer acceptance. However, the addition of fruit juices and purees during their production can contribute to increasing their sensory attractiveness.

### **Conflict of interest**

Authors have declared that they do not have any conflict of interest for publishing this research.

*Milk Substitutes - Selected Aspects*

## **Author details**

Patrycja Cichońska\* and Małgorzata Ziarno Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Warsaw, Poland

\*Address all correspondence to: cichonskapatrycja@gmail.com

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**31**

fm.2006.07.004

*Production and Consumer Acceptance of Millet Beverages*

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**References**

*Production and Consumer Acceptance of Millet Beverages DOI: http://dx.doi.org/10.5772/intechopen.94304*

## **References**

*Milk Substitutes - Selected Aspects*

**30**

**Author details**

Patrycja Cichońska\* and Małgorzata Ziarno

provided the original work is properly cited.

(WULS-SGGW), Warsaw, Poland

Division of Milk Technology, Department of Food Technology and Assessment,

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

Institute of Food Science, Warsaw University of Life Sciences - SGGW

\*Address all correspondence to: cichonskapatrycja@gmail.com

[1] Amadou I, Gounga M, Le GW. Millets: Nutritional composition, some health benefits and processing – A Review. Emirates Journal of Food and Agriculture. 2013;25(7):501-508. DOI: 10.9755/ejfa.v25i7.12045

[2] Saleh A, Zhang Q, Chen J, Shen Q. Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits. Comprehensive Reviews in Food Science and Food Safety. 2013:12(3):281-295. DOI:10.1111/1541-4337.12012

[3] Świetlikowska K. Rośliny zbożowe. In: Janda E, editors. Surowce spożywcze pochodzenia roślinnego. Warsaw; 2008. p. 206-242. ISBN: ISBN: 978-83-7244- 929-0 (in Polish)

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Section 2

Technology and

Application of Milk

Substitutes in Human and

Animal Nutrition

## Section 2
