Sensory,physicochemical and rheological properties of plant-based milk alternatives made from soybean,peanut, adlay,adzuki bean,oat and buckwheat

This study investigated the physicochemical and sensory properties of six types of plant-based milk alternatives prepared from soybean, peanut, adlay, adzuki bean, oat and buckwheat at a 1:9 grain-to-water ratio. The results revealed that all plant-based milk types had stable hydrocolloid systems, except for the buckwheat milk alternative that had undergone a gelatinisation process that affected its rheological and sensory properties. The pH values and total solid content of the prepared plant-based milk samples ranged between 6.60 to 6.83 and 2.13 to 8.17 g/100 mL, respectively. The sensory results showed that the overall liking score of adlay, adzuki bean and peanut milk alternative was 5.32, 5.30 and 6.10, respectively, suggesting a potential for commercial production. In conclusion, this investigation provides new insights on several new plant sources for plant-based milk alternatives. Further studies are required to investigate the digestibility and the nutritional effects expected from plant-based milk alternatives such as protein bioavailability, and the effects on human health compared to other animal milks.