PLANT-BASED MILK ALTERNATIVE: NUTRITIONAL PROFILING, PHYSICAL CHARACTERIZATION AND SENSORIAL ASSESSMENT

The aim of this work was the characterization four plant-based milks: oat, almond, hemp, and quinoa’s milk. nutritional composition each milk, as well its physico-chemical characteristics, microbiologic stability, antioxidant potential, were determined in order to investigate effect first ingredient on overall quality Finally, a hedonic sensory analysis conducted determine acceptability these products. In terms value, obtained results highlighted that oat’s milk has highest carbohydrate, protein fiber contents (23g/100ml, 5g/100ml 3g/100ml, respectively). However, hemp’s fat calcium content (7g/100ml 37.5 mg/ 100 ml, pH tested all similar close neutrality. WI values found 21.46 for almond’s 9.48 34.97 0.1 capacity assessment demonstrated have an interesting potential. Measured inhibition capacities ranged from 78.34 % (quinoa’s milk) 63.14 (oat’s milk), their total polyphenol 0.310 mg EAG/g DM 0.836 milk). microbial stability showed had best bacterial with maximum denomination 56 *104 UFC/ml 8 days storage, while almond milks better fungal free contaminants up eighth day storage. During analysis, most appreciated by panelist. Gathered suggest are high nutrients phenolic compounds, they deserve be considered “healthy aliment”.