Nitika Sharma¹, Neerja Singla¹, Tamanna Kohli¹*, Sanjay Kumar², Anmol Narang³

¹Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India
²Department of Plant Pathology, Punjab Agricultural University, Ludhiana, India
³Department of Microbiology, Guru Nanak Dev University, Amritsar, India

*Corresponding Author: Tamanna Kohli, Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India.

Received: July 10, 2023; Published: July 26, 2023

Abstract

Medical conditions such as lactose intolerance, hypercholesterolemia, obesity, protein deficiency, cow milk allergy as well as lifestyle choices including concern about nutrition are arising worldwide. A large proportion of people have shifted their choices from traditional blends to vegan blends due to their therapeutic concern. Plant-based milk substitutes are a growing trend that can be an affordable alternative for people with health issues and for underprivileged populations in developing nations. Globally, the market for plant-based or non-dairy milk alternatives is one of the fastest expanding segments in the newer food product development area of functional and specialty beverages. Various techniques including homogenization and thermal treatments are practiced enhancing the suspension and microbiological stability of end product. Recent research suggested that high hydrostatic pressure (HP) treatment may be an effective non-thermal innovative approach to improve the physicochemical properties, sensory score and nutritional values. The main goal of this study was to evaluate the extrinsic and intrinsic characteristics of non-diary blends with their raw material and technical aspects of the production. In the upcoming years, a concerted research effort will be needed in the functional beverage market to create fresh products that are both palatable and nutritionally appropriate.

Keywords: Dairy Blends; Non-Dairy Blends; Therapeutic Effect; Allergies

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Citation

Citation: Tamanna Kohli., et al. “Optimization and Nutritional Evaluation of Non-Dairy Milk Blends".Acta Scientific Nutritional Health 7.8 (2023): 97-109.

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Copyright: © 2023 Tamanna Kohli., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.