BİTKİ ESASLI SÜT BENZERİ İÇECEKLER
Yıl 2023,
Cilt: 48 Sayı: 4, 784 - 805, 15.08.2023
Fatma Korkmaz
,
Havva Polat
,
Ali Emre Andaç
,
Neşe Yılmaz Tuncel
Öz
Bitki esaslı süt benzeri içecekler uluslararası gıda pazarında son yıllarda en hızlı yükselen ürün gruplarından biridir. Bitki esaslı süt benzeri içecekler görünüş ve kıvam bakımlarından inek sütüne benzeyen ve bitkisel bir kaynağın sulu ekstreleri olan formüle edilmiş içeceklerdir. Bu içeceklerin özellikleri, hammaddelerine ve özellikle de formülasyonlarına göre önemli ölçüde değişkenlik göstermektedir. Bununla birlikte bitki esaslı süt benzeri içeceklerin genel olarak inek sütü gibi hayvansal süt kaynaklarından önemli farklılıkları bulunmaktadır. Bu çalışmada ticari olarak mevcut olan ve görece daha yaygın olarak tüketilen bitki esaslı süt benzeri içeceklerin besinsel içerikleri, üretim aşamaları ve sağlık üzerine etkileri gibi çeşitli özellikleri derlenmiştir.
Kaynakça
- Ahmadian-Kouchaksaraei, Z., Varidi, M., Varidi, M. J., Pourazarang, H. (2014). Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. LWT-Food Science and Technology, 57(1), 299-305.
- Ahmadian-Kouchaksaraei, Z., Varidi, M., Varidi, M. J., Pourazarang, H. (2015). Study of stability characteristics of sesame milk: Effect of pasteurization temperature, additives, and homogenisation pressure. Quality Assurance and Safety of Crops and Foods, 7(5), 677-686.
- Ahrens, S., Venkatachalam, M., Mistry, A. M., Lapsley, K., Sathe, S. K. (2005). Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutrition, 60(3), 123-128. https://doi.org/ 10.1007/s11130-005-6840-2
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., Ohshima, T. (2003). Turkish tombul hazelnut (Corylus avellana L.). 1. compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796. https://doi.org/ 10.1021/jf0212385
- Allied Market Research (2021). Peanut Milk Market Size, Share and Trends |Report Forecast 2030. https://www.alliedmarketresearch.com/ peanut-milk-market-A13627 (Erişim tarihi:06.03.2023)
- Allied Market Research (2023). https://www.alliedmarketresearch.com/pea-milk-market-A09867 (Erişim tarihi:10.03.2023)
- Allred, C. D., Allred, K. F., Ju, Y. H., Goeppinger, T. S., Doerge, D. R., Helferich, W. G. (2004). Soy processing influences growth of estrogen-dependent breast cancer tumors. Carcinogenesis, 25(9), 1649–1657.
- Aluko, R. E., Mofolasayo, O. A., Watts, B. M. (2009). Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. Journal of Agricultural and Food Chemistry, 57(20), 9793-9800.
- Alyaqoubi, S., Abdullah, A., Samudi, M., Abdullah, N., Addai, Z. R., Musa, K. H. (2015). Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 7(4), 967-973.
- Andaç, A. E. (2022). Bezelye Esaslı İçecek Üretiminde Farklı Ön İşlemlerin Kullanım Olanaklarının Araştırılması. Yüksek Lisans Tezi. Çanakkale Onsekiz Mart Üniversitesi Lisansüstü Eğitim Enstitüsü Gıda Mühendisliği Anabilim Dalı, Çanakkale.
- Andre, C. M., Hausman, J. F., Guerriero, G. (2016). Cannabis sativa: The plant of the thousand and one molecules. Frontiers in Plant Science, 7, 19.
- Antunes, I. C., Bexiga, R., Pinto, C., Roseiro, L. C., Quaresma, M. A. G. (2022). Cow’s milk in human nutrition and the emergence of plant-based milk alternatives. Foods, 12(1), 99.
- Arteaga, V. G., Guardia, M. A., Muranyi, I., Eisner, P., Schweiggert-Weisz, U. (2020). Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates. Innovative Food Science and Emerging Technologies, 65, 102449.
- Aspartate, V. and Murray, D.R. (1992). Amino acid and amide metabolism in the hulls and seeds of developing fruits of garden pea, Pisum sativum L.. New Phytologist, 120, 259-264. https://doi.org/10.1111/j.1469-8137.1992.tb05662.x
- Avelar, Z., Vicente, A. A., Saraiva, J. A., Rodrigues, R. M. (2021). The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science and Technology, 113, 219-231.
- Aydar, E. F., Tutuncu, S., Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975. https://doi.org/10.1016/j.jff.2020.103975
- Bartula, K., Begley, M., Latour, N., Callanan, M. (2023). Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives. Food Microbiology, 109, 104143.
- Beacom, E., Bogue, J., Repar, L. (2021). Market-oriented development of plant-based food and beverage products: A usage segmentation approach. Journal of Food Products Marketing, 27(4), 204-222.
- Belewu, M. A., Belewu, K. Y. (2007). Comparative physico-chemical evaluation of tiger-nut, soybean and coconut milk sources. International Journal of Agriculture and Biology, 5(785), e787.
- Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Science and Technology International, 21(6), 440-453. https://doi.org/ 10.1177/1082013214543705
- Bi, S., Xu, X., Luo, D., Lao, F., Pang, X., Shen, Q., Hu, X. Wu, J. (2020). Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques. Journal of Agricultural and Food Chemistry, 68(9), 2718-2727.
- Bocker, R., Silva, E. K. (2022). Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. Future Foods, 5, 100098. https://doi.org/10.1016/j.fufo.2021.100098
- Bodoira, R., Velez, A., Andreatta, A. E., Martínez, M., Maestri, D. (2017). Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions. Food Chemistry, 237, 114-120.
- Bridges, M. (2018). Moo-ove over, cow’s milk: The rise of plant-based dairy alternatives. Practical Gastroenterology, 21, 20-27.
- Briviba, K., Gräf, V., Walz, E., Guamis, B., Butz, P. (2016). Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry, 192, 82-89. https://doi.org/10.1016/j.foodchem.2015.06.063
- Cai, J. S., Feng, J. Y., Ni, Z. J., Ma, R. H., Thakur, K., Wang, S., Hu, F., Zhang, J. G., Wei, Z. J. (2021). An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends in Food Science and Technology, 112, 676-689. https://doi.org/10.1016/j.tifs.2021.04.039
- Calamelli, E., Trozzo, A., Di Blasi, E., Serra, L., Bottau, P. (2021). Hazelnut allergy. Medicina, 57(1), 1-9. https://doi.org/10.3390/medicina57010067
- Chalupa-Krebzdak, S., Long, C. J., Bohrer, B. M. (2018). Nutrient density and nutritional value of milk and plant-based milk alternatives. International Dairy Journal, 87, 84-92.
- Chaudhary, J., Patil, G. B., Sonah, H., Deshmukh, R. K., Vuong, T. D., Valliyodan, B., Nguyen, H. T. (2015). Expanding omics resources for improvement of soybean seed composition traits. Frontiers in Plant Science, 6, 1-16. https://doi.org/10.3389/FPLS.2015.01021/BIBTEX
- Chen, S. S., Lee, D., Zhang, H., Cao, X. H., DuPrez, K. (2022). Long-term IgE immunological tolerance to peanut allergens: An alternative to Noon’s daily desensitization paradigm. Cellular Immunology, 381, 104611. https://doi.org/10.1016/j.cellimm.2022.104611
- Clune, S., Crossin, E., Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766-783.
- Collier, E. S., Harris, K. L., Bendtsen, M., Norman, C., Niimi, J. (2023). Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives. Food Quality and Preference, 104, 104745.
- Comerford, K. B., Miller, G. D., Boileau, A. C., Masiello Schuette, S. N., Giddens, J. C., Brown, K. A. (2021). Global review of dairy recommendations in food-based dietary guidelines. Frontiers in Nutrition, 8, 671999.
Cooper, H., Rivero-Mendoza, D., Dahl, W. J. (2020). Plant-Based Milks: Oat. EDIS, 5, 1-3. https://edis.ifas.ufl.edu/publication/FS419
- Craig, W. J., Brothers, C. J., Mangels, R. (2021). Nutritional content and health profile of single-serve non-dairy plant-based beverages. Nutrients, 14(1), 162. http://dx.doi.org/ 10.3390/nu14010162
- Cui, N., Wang, G., Ma, Q., Zhao, T., Li, R., Liang, L. (2020). Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT-Food Science and Technology, 129, 109552. https://doi.org/10.1016/j.lwt.2020.109552
- Daveby, Y. D., Abrahamsson, M., Åman, P. (1993). Changes in chemical composition during development of three different types of peas. Journal of the Science of Food and Agriculture, 63(1), 21-28.
- Decloedt, A. I., Van Landschoot, A., Watson, H., Vanderputten, D., Vanhaecke, L. (2017). Plant-based beverages as good sources of free and glycosidic plant sterols. Nutrients, 10(1), 21.
- Deora, N., Deswal, A. (2018). Non-dairy based beverages: An insight. Journal of Nutrition, Food Research and Technology, 1(1), 1-4.
- Deswal, A., Deora, N. S., Mishra, H. N. (2014). Optimization of enzymatic production process of oat milk using response surface methodology. Food and Bioprocess Technology, 7(2), 610-618. https://doi.org/10.1007/s11947-013-1144-2
- Devi, J., Sanwal, S. K., Koley, T. K., Mishra, G. P., Karmakar, P., Singh, P. M., Singh, B. (2019). Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield. Scientia Horticulturae, 244, 141-150.
- Devnani, B., Ong, L., Kentish, S., Gras, S. (2020). Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food Chemistry, 325, 126901. https://doi.org/10.1016/j.foodchem.2020.126901
- Divya, P. M., Roopa, B. S., Manusha, C., Balannara, P. (2022). A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60, 441- 452.
- Dhakal, S., Liu, C., Zhang, Y., Roux, K. H., Sathe, S. K., Balasubramaniam, V. M. (2014). Effect of high pressure processing on the immunoreactivity of almond milk. Food Research International, 62, 215-222. https://doi.org/10.1016/ j.foodres.2014.02.021
- Drewnowski, A. (2022). Most plant-based milk alternatives in the usda branded food products database do not meet proposed nutrient standards or score well on nutrient density metrics. Nutrients, 14(22), 4767.
- Duranti, M. (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77(2), 67–82.
- Fernando, W. M. A. D. B., Martins, I. J., Goozee, K. G., Brennan, C. S., Jayasena, V., Martins, R. N. (2015). The role of dietary coconut for the prevention and treatment of Alzheimer’s disease: Potential mechanisms of action. British Journal of Nutrition, 114(1), 1-14.
- FAOSTAT. (2021). https: //www.fao.org/ faostat/en/#home. Erişim tarihi 12 Aralık 2022.
- Fitrotin, U., Utami, T., Hastuti, P., Santoso, U. (2015). Antioxidant properties of fermented sesame milk using Lactobacillus plantarum Dad 13. International Research Journal of Biological Sciences, 4(6), 56-61.
- FMI (Future Market Insights). (2023). Plant-based milk market by category, by form, by product type, by flavor type, by end-use, by sales channel, by region for 2023–2033. https://www.futuremarketinsights.com/reports/plant-based-milk-market.
- Folorunso, A. A., Omoniyi, S. A., Habeeb, A. S. (2016). Proximate composition and sensory acceptability of snacks produced from broken rice (Oryza sativa) flour. American Journal of Food and Nutrition, 6(2), 39–43. https://doi.org/10.5251/ ajfn.2016.6.2.39.43
- Food Standards Agency. (2018). Arsenic in rice. https://www.food.gov.uk/safety-hygiene/ arsenic-in-rice. Erişim tarihi; 10 Aralık 2022.
- Fructuoso, I., Romão, B., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L., Zandonadi, R.P. (2021). An overview on nutritional aspects of plant-based beverages used as substitutes for cow’s milk. Nutrients, 13, 2650. https://doi.org/10.3390/nu13082650
- Fuentes, C., Fuentes, M. (2017). Making a market for alternatives: Marketing devices and the qualification of a vegan milk substitute. Journal of Marketing Management, 33, 529-555. https://doi.org/10.1080/0267257X.2017.1328456
- Fukuda, M., Kobayashi, M., Honda, Y. (2017). Functional Components and Health Benefits of Fermented Soymilk. In: Soft Chemistry and Food Fermentation, Grumezescu, A. M., Holban A. M. (eds.), Academic Press, the UK, pp. 145–178. https://doi.org/10.1016/B978-0-12-811412-4.00006-0
- Galasso, I., Russo, R., Mapelli, S., Ponzoni, E., Brambilla, I. M., Battelli, G., Reggiani, R. (2016). Variability in seed traits in a collection of Cannabis sativa L. genotypes. Frontiers in Plant Science, 7, 688.
- Gao, Y., Cui, N., Liu, J., Ma, Q., Zhao, T., Yang, Z., Zhao, H., Zhang, B., Liang, L. (2022). Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Research International, 162, 111888. https://doi.org/10.1016/j.foodres.2022.111888
- Grundy, M. M.-L., Lapsley, K., Ellis, P. R. (2016). A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science and Technology, 51(9), 1937-1946. https://doi.org/ 10.1111/ijfs.13192
- Gul, O., Atalar, I., Saricaoglu, F. T., Yazici, F. (2018). Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. Journal of Food Processing and Preservation, 42(5), 13615. https://doi.org/10.1111/jfpp.13615
- Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., Yazici, F. (2017). Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. Innovative Food Science and Emerging Technologies, 41, 411-420. https://doi.org/10.1016/j.ifset.2017.05.002
- Haas, R., Schnepps, A., Pichler, A., Meixner, O. (2019). Cow milk versus plant-based milk substitutes: A comparison of product image and motivational structure of consumption. Sustainability, 11: 5046.
- Hakkola, S., Nylund, L., Rosa-Sibakov, N., Yang, B., Nordlund, E., Pahikkala, T., Kalliomaki, M., Aura A.M., Linderborg, K.M. 2021. Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract- A human cross over trial. Food Chemistry, 342, 128219.
- Huang, Y. P., Paviani, B., Fukagawa, N. K., Phillips, K. M., Barile, D. (2023). Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour. Food Chemistry, 409, 135267.
- Iorio, M. C., Bevilacqua, A., Corbo, M. R., Campaniello, D., Sinigaglia, M., Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry, 52, 477-483. https://doi.org/10.1016/j.ultsonch.2018.12.026
- Isanga, J., Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Science and Technology, 42(6), 1132-1138. https://doi.org/ 10.1016/j.lwt.2009.01.014
- Ishimaru, Y., Masuda, H., Bashir, K., Inoue, H., Tsukamoto, T., Takahashi, M., Nakanishi, H., Aoki, N., Hirose, T., Ohsugi R., Nishizawa, N. K. (2010). Rice metal‐nicotianamine transporter, OsYSL2, is required for the long‐distance transport of iron and manganese. The Plant Journal, 62(3), 379-390.
- Janila, P., Manohar, S. S., Patne, N., Variath, M. T., Nigam, S. N. (2016). Genotype×Environment interactions for oil content in peanut and stable high-oil-yielding sources. Crop Science, 56(5), 2506-2515. https://doi.org/10.2135/ cropsci2016.01.0005
- Jeske, S., Zannini, E., Arendt, E. K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72, 26-33. https://link.springer.com/article/10.1007/ s11130-016-0583-0
- Jiang, S. Y., Ma, A., Xie, L., Ramachandran, S. (2016). Improving protein content and quality by over-expressing artificially synthetic fusion proteins with high lysine and threonine constituent in rice plants. Scientific Reports, 6(1), 34427.
- Kapadia, G. J., Azuine, M. A., Tokuda, H., Takasaki, M., Mukainaka, T., Konoshima, T., Nishino, H. (2002). Chemopreventive effect of resveratrol, sesamol, sesame oil and sunflower oil in the Epstein–Barr virus early antigen activation assay and the mouse skin two-stage carcinogenesis. Pharmacological Research, 45(6), 499-505.
- Katz, Y., Gutierrez-Castrellon, P., González, M. G., Rivas, R., Lee, B. W., Alarcon, P. (2014). A comprehensive review of sensitization and allergy to soy-based products. Clinical Reviews in Allergy and Immunology, 46(3), 272-281. https://doi.org/10.1007/S12016-013-8404-9/FIGURES/2
- Katz, A. C. (2018). Milk nutrition and perceptions. Submitted in partial fulfillment of the requirements for the University Honors Scholar designation at Johnson and Wales University, 4-12.
- Katidi, A., Xypolitaki, K., Vlassopoulos, A., Kapsokefalou, M. (2023). Nutritional quality of plant-based meat and dairy imitation products and comparison with animal-based counterparts. Nutrients, 15(2), 401.
- Kaur, M., Singh, S. K., Narpinder, S. (2007). Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry, 104(1), 259–267.
- Kelly, M. (2016). The nutrition transition in developing Asia: Dietary change, drivers and health impacts. Eating, Drinking: Surviving: The International Year of Global Understanding-IYGU, 83-90.
- Koyoro, H., Powers, J. R. (1987). Functional properties of pea globulin fractions. Cereal Chemistry, 64(2), 97–101.
Krizanova, J., Rosenfeld, D. L., Tomiyama, A. J., Guardiola, J. (2021). Pro-environmental behavior predicts adherence to plant-based diets. Appetite, 163, 105243.
- Köksal, A. İ., Artik, N., Şimşek, A., Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509-515. https://doi.org/10.1016/j.foodchem.2005.08.013
- Li, Y., Chen, M., Deng, L., Liang, Y., Liu, Y., Liu, W., Chen, J., Liu, C. (2021). Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering, 291, 110228. https://doi.org/10.1016/J.JFOODENG.2020.110228
- Lu, Q., Zuo, L., Wu, Z., Li, X., Tong, P., Wu, Y., Fan, Q., Chen, H., Yang, A. (2022). Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model. Food Chemistry, 366, 130569. https://doi.org/10.1016/j.foodchem.2021.130569
- Ma, L., Li, B., Han, F., Yan, S., Wang, L., Sun, J. (2015). Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry, 173, 694-701. https://doi.org/10.1016/j.foodchem.2014.10.096
- Ma, W., Zhang, C., Kong, X., Li, X., Chen, Y., Hua, Y. (2021). Effect of pea milk preparation on the quality of non-dairy yoghurts. Food Bioscience, 44, 101416.
- Maghsoudlou, Y., Alami, M., Mashkour, M., Shahraki, M. H. (2016). Optimization of ultrasound-assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation, 40(5), 828-839. https://doi.org/ 10.1111/jfpp.12661
- Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.A. (2016) Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition, 56(3), 339-349.
- Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., Alfarga, A., Alshammari, G. M., Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705. https://doi.org/10.1016/j.ultsonch.2021.105705
- Martínez-Padilla, E., Li, K., Blok Frandsen, H., Skejovic Joehnke, M., Vargas-Bello-Pérez, E., Lykke Petersen, I. (2020). In vitro protein digestibility and fatty acid profile of commercial plant-based milk alternatives. Foods, 9(12), 1784.
- Martínez-Padilla, E., Faber, I., Petersen, I. L., Vargas-Bello-Pérez, E. (2023). Perceptions toward plant-based milk alternatives among young adult consumers and non-consumers in Denmark: An Exploratory Study. Foods, 12(2), 385.
- McClements, D. J., Newman, E., McClements, I. F. (2019). Plant‐based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive Reviews in Food Science and Food Safety, 18(6), 2047-2067.
- Medic, J., Atkinson, C., Hurburgh, C. R. (2014). Current knowledge in soybean composition. Journal of the American Oil Chemists’ Society, 91(3), 363-384. https://doi.org/10.1007/s11746-013-2407-9
- Mel, R., Malalgoda, M. (2022). Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization. Cereal Chemistry, 99(1), 21-36. https://doi.org/10.1002/cche.10488
- Messina, M. (2016). Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), 754. https://doi.org/10.3390/nu8120754
- Mitchell, C. R., Mitchell, P. R., Nissenbaum, R. (1988). U.S. Patent No. 4,744,992. Washington, DC: U.S. Patent and Trademark Office.
- Montemurro, M., Verni, M., Rizzello, C. G., Pontonio, E. (2023). Design of a plant-based yogurt-like product fortified with hemp flour: Formulation and characterization. Foods, 12(3), 485.
- Narataruksa, P., Pichitvittayakarn, W., Heggs, P. J., Tia, S. (2010). Fouling behavior of coconut milk at pasteurization temperatures. Applied Thermal Engineering, 30(11-12), 1387-1395.
- Nawaz, M. A., Tan, M., Øiseth, S., Buckow, R. (2020). An emerging segment of functional legume-based beverages: A review. Food Reviews International, 38(5), 1064-1102.
- Nowshin, H., Devnath, K., Begum, A. A., Mazumder, M. A. R. (2018). Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk. Journal of the Bangladesh Agricultural University, 16(1), 158-163.
- Olasunkanmi, G. S., Omolayo, F. T., Olusegun, O. T. (2017). Fatty acid profile, physico-chemical and functional properties of oil and protein isolate simultaneously extracted from sesame (Sesamum indicum) seed. Annals. Food Science and Technology, 18(1), 1-10.
- Omoni, A. O., Aluko, R. E. (2005). Soybean foods and their benefits: Potential mechanisms of action. Nutrition Reviews, 63(8), 272-283. https://doi.org/10.1111/j.1753-4887.2005.tb00141.x
- Onsaard, E., Vittayanont, M., Sringam, S., McClements, D.J. (2005). Properties and stability of oil-in-water emulsion stabilized by coconut skim milk protein. Journal of Agricultural and Food Chemistry, 53 (14), 5747–5753.
- Orio, L. P., Boschin, G., Recca, T., Morelli, C. F., Ragona, L., Francescato, P., Anna Arnoldi, A., Speranza, G. (2017). New ACE-inhibitory peptides from hemp seed (Cannabis sativa L.) proteins. Journal of Agricultural and Food Chemistry, 65(48), 10482-10488.
- Othman, S. B., Katsuno, N., Kanamaru, Y., Yabe, T. (2015). Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro. Food Chemistry, 175, 306-314.
- Owusu-Ansah, Y. J., McCurdy, S. M. (1991). Pea proteins: A review of chemistry, technology of production, and utilization. Food Reviews International, 7(1), 103–134
- Patil, G., Mian, R., Vuong, T., Pantalone, V., Song, Q., Chen, P., Shannon, G. J., Carter, T. C., Nguyen, H. T. (2017). Molecular mapping and genomics of soybean seed protein: A review and perspective for the future. Theoretical and Applied Genetics, 130(10), 1975-1991. https://doi.org/10.1007/s00122-017-2955-8
- Paul, A. A., Kumar, S., Kumar, V., Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition, 60(18), 3005-3023. https://doi.org/ 10.1080/10408398.2019.1674243
- Scholz-Ahrens, K. E., Ahrens, F., Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European Journal of Nutrition, 59(1), 19–34. https://doi.org/10.1007/s00394-019-01936-3
- Qin, P., Wang, T., Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265. https://doi.org/10.1016/j.jafr.2021.100265
- Quasem, J. M., Mazahreh, A. S., Abu-Alruz, K. (2009). Development of vegetable based milk from decorticated sesame (Sesamum indicum). American Journal of Applied Sciences, 6(5), 888.
- Queirós, L. D. de, Dias, F. F. G., de Ávila, A. R. A., Macedo, J. A., Macedo, G. A., Leite Nobrega de Moura Bell, J. M. (2021). Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour. Food Research International, 147, 110474. https://doi.org/10.1016/J.FOODRES.2021.110474
- Rangkadilok, N., Pholphana, N., Mahidol, C., Wongyai, W., Saengsooksree, K., Nookabkaew, S., Satayavivad, J. (2010). Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand. Food Chemistry, 122(3), 724-730.
- Rasane, P., Jha, A., Sabikhi, L., Kumar, A., Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods-A review. Journal of Food Science and Technology, 52(2), 662-675. https://doi.org/10.1007/s13197-013-1072-1
- Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A. C., Jiménez-Munguía, M. T., Mani-López, E., López-Malo, A. (2021). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 1-32. https://doi.org/ 10.1080/87559129.2021.1952421
- Riofrio, A., Baykara, H. (2022). Techno-environmental and life cycle assessment of ‘oat-milk’ production in Ecuador: A cradle-to-retail life cycle assessment. International Journal of Food Science and Technology, 57(8), 4879-4886. https://doi.org/10.1111/ijfs.15828
- Rodriguez-Leyva, D., Pierce, G. N. (2010). The cardiac and haemostatic effects of dietary hempseed. Nutrition and Metabolism, 7(1), 1-9.
- Rojas, M. L., Kubo, M. T., Miano, A. C., Augusto, P. E. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 100939.
- Rossi, L., Ferrari, M., Ghiselli, A. (2023). The alignment of recommendations of dietary guidelines with sustainability aspects: lessons learned from Italy’s example and proposals for future development. Nutrients, 15(3), 542.
- Roy, F., Boye, J. I., Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43(2), 432–442.
- Sanchez‐Monge, R., Lopez‐Torrejón, G., Pascual, C. Y., Varela, J., Martin‐Esteban, M., Salcedo, G. (2004). Vicilin and convicilin are potential major allergens from pea. Clinical and Experimental Allergy, 34(11), 1747-1753.
- Seow, C. C., Gwee, C. N. (1997). Coconut milk: chemistry and technology. International Journal of Food Science and Technology, 32(3), 189-201.
- Sethi, S., Tyagi, S. K., Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 53, 3408-3423.
- Sharma, S., Kaur, M., Goyal, R., Gill, B. S. (2014). Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes. Journal of Food Science and Technology, 51 (3), 551-557. https://doi.org/10.1007/s13197-011-0517-7
- Sharma, L., Saini, C.S., Punia, S., Nain, V., Sandhu, K.S. (2020). Sesame (Sesamum indicum) Seed. In: Tanwar, B., Goyal, A. (eds) Oilseeds: Health Attributes and Food Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-4194-0_12
- Silva, A. R. A., Silva, M. M. N., Ribeiro, B. D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International, 131, 108972. https://doi.org/ 10.1016/j.foodres.2019.108972
- Silva, B. Q., Smetana, S. (2022). Review on milk substitutes from an environmental and nutritional point of view. Applied Food Research, 2(1), 100105. https://doi.org/10.1016/j.afres.2022.100105
- Silva, L. R., Velasco, J. I., Fakhouri, F. M. (2023). Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue. LWT-Food Science and Technology, 173, 114271.
- Singhal, S., Baker, R. D., Baker, S. S. (2017). A comparison of the nutritional value of cow’s milk and nondairy beverages. Journal of Pediatric Gastroenterology and Nutrition, 64(5), 799–805. https://doi.org/10.1097/MPG.0000000000001380
- Singh, R., De, S., Belkheir, A. (2013). Avena sativa (Oat), a potential neutraceutical and therapeutic agent: An overview. Critical Reviews in Food Science and Nutrition, 53(2), 126-144. Scopus. https://doi.org/10.1080/10408398.2010.526725
- Smith, N. W., Dave, A. C., Hill, J. P., McNabb, W. C. (2022). Nutritional assessment of plant-based beverages in comparison to bovine milk. Frontiers in Nutrition, 9, 957486.
- Sun, J., Feng, X., Lyu, C., Zhou, S., Liu, Z. (2022). Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis. Food Science and Human Wellness, 11(2), 427-435. https://doi.org/10.1016/j.fshw.2021.11.024
- Sze-Tao, K. W. C., Sathe, S. K. (2000). Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chemistry, 69(2), 153-160. https://doi.org/10.1016/S0308-8146(99)00244-7
- Şen, L., Okur, S. (2023). Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks. Food Chemistry, 402, 134288. https://doi.org/10.1016/ j.foodchem.2022.134288
- Tang, C. H., Ten, Z., Wang, X. S., Yang, X. Q. (2006). Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. Journal of Agricultural and Food Chemistry, 54(23), 8945-8950.
- Tang, Y., Li, S., Yan, J., Peng, Y., Weng, W., Yao, X., Gao, A., Cheng, J., Ruan, J., Xu, B. (2022). Bioactive components and health functions of oat. Food Reviews International, 1-20. https://doi.org/10.1080/87559129.2022.2029477
- Taş, N. G., Gökmen, V. (2015). Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. Journal of Food Composition and Analysis, 44, 115-121. https://doi.org/10.1016/j.jfca.2015.08.010
- Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M. L., Veciana-Nogués, M. T., Vidal-Carou, M. C. (2015). Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry, 167, 78-83. https://doi.org/10.1016/J.FOODCHEM.2014.06.023
- Toro-Funes, N., Bosch-Fusté, J., Veciana-Nogués, M. T., Vidal-Carou, M. C. (2014). Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. Food Chemistry, 162, 47-53. https://doi.org/10.1016/ J.FOODCHEM.2014.04.019
- Tyug, T. S., Prasad, K. N., Ismail, A. (2010). Antioxidant capacity, phenolics and isoflavones in soybean by-products. Food Chemistry, 123(3), 583-589. https://doi.org/10.1016/ J.FOODCHEM.2010.04.074
- Tzifi, F., Grammeniatis, V., Papadopoulos, M. (2014). Soy- and rice-based formula and infant allergic to cow’s milk. Endocrine, Metabolic and Immune Disorders-Drug Targets, 14(1), 38–46. https://doi.org/10.2174/1871530314666140121144604
- U.S. Department of Agriculture. FoodData Central. https://fdc.nal.usda.gov/. Erişim tarihi tarihi; 10.12.2022.
- U.S. Department of Agriculture. (2018). Beverages, rice milk, unsweetened. https://ndb.nal.usda.gov/ndb/foods/show/4472. Erişim tarihi tarihi; 10.12.2022.
- Vagadia, B. H., Vanga, S. K., Singh, A., Gariepy, Y., Raghavan, V. (2018). Comparison of conventional and microwave treatment on soymilk for inactivation of trypsin inhibitors and in vitro protein digestibility. Foods, 7(1), Art. 1. https://doi.org/10.3390/foods7010006
- Vallath, A., Shanmugam, A., Rawson, A. (2022). Prospects of future pulse milk variants from other healthier pulses-As an alternative to soy milk. Trends in Food Science and Technology, 124, 51-62. https://doi.org/10.1016/J.TIFS.2022.03.028
- Van den Broeck, H. C., Londono, D. M., Timmer, R., Smulders, M. J. M., Gilissen, L. J. W. J., Van der Meer, I. M. (2016). Profiling of nutritional and health-related compounds in oat varieties. Foods, 5(1), 1-11. https://doi.org/10.3390/ foods5010002
- Vanga, S. K., Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk? Journal of Food Science and Technology, 55(1), 10-20. https://doi.org/10.1007/ s13197-017-2915-y
- Vanga, S. K., Wang, J., Orsat, V., Raghavan, V. (2020). Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Research International, 137, 109523. https://doi.org/10.1016/j.foodres.2020.109523
- Verduci, E., D’Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., Martelli, A., Landi, M., Trikamjee, T., Peroni, D. G. (2019). Cow’s milk substitutes for children: Nutritional aspects of milk from different mammalian species, special formula and plant-based beverages. Nutrients, 11(8), 1739. https://doi.org/10.3390/ nu11081739
- Vittori Gouveia, L. D. A., Cardoso, C. A., de Oliveira, G. M. M., Rosa, G., Moreira, A. S. B. (2016). Effects of the intake of sesame seeds (Sesamum indicum L.) and derivatives on oxidative stress: A systematic review. Journal of Medicinal Food, 19(4), 337-345.
- Walther, B., Guggisberg, D., Badertscher, R., Egger, L., Portmann, R., Dubois, S., Haldimann, M., Kopf-Bolanz, K.A., Rhyn, P., Zoller, O., Veraguth, R., Rezzi, S. (2022). Comparison of nutritional composition between plant-based drinks and cow’s milk. Frontiers in Nutrition, 9, 2645.
- Walter, M., Marchezan, E., Avila, L. A. (2008). Arroz: composição e características nutricionais. Ciência Rural, 38(4), 1184–1192. https://doi.org/10.1590/S0103- 84782008000400049
- Wang, Q., Jiang, J., Xiong, Y. L. (2018). High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Research International, 106, 487-494.
- Wang, O., Scrimgeour, F. (2021). Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives. Food Quality and Preference, 93, 104294.
- Wang, X., Kong, X., Zhang, C., Hua, Y., Chen, Y., Li, X. (2023). Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Research International, 164, 112375.
- Wang, X., Ye, A., Dave, A., Singh, H. (2022). Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion. Food Hydrocolloids, 124, 107311. https://doi.org/10.1016/j.foodhyd.2021.107311
- Wang, X., Zhao, Z. (2022). A mini-review about direct steam heating and its application in dairy and plant protein processing. Food Chemistry, 135233.
- World Health Organization (WHO), United Nations Children’s Fund (UNICEF), International Bank for Reconstruction and Development/The World Bank. (2021). Levels and trends in child malnutrition: key findings of the 2021 edition of the joint child malnutrition estimates. Geneva: World Health Organization. ISBN: 9789240025257, https://www.who.int/publications/i/item/9789240025257.
- Xing, Y., Ma, J., Yao, Q., Chen, X., Zang, J., Zhao, G. (2022). The change in the structure and functionality of ferritin during the production of pea seed milk. Foods, 11(4), 557.
- Yada, S., Lapsley, K., Huang, G. (2011). A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Journal of Food Composition and Analysis, 24(4), 469-480. https://doi.org/10.1016/j.jfca.2011.01.007
- Yang, Q., Yang, H., Yuan, N., Zuo, S., Zhang, Y., Zhang, W. (2022a). Closed-tube saltatory rolling circle amplification with hydroxynaphthol blue for visual on-site detection of peanut as an allergenic food. Food Chemistry, 393, 133408. https://doi.org/10.1016/j.foodchem.2022.133408
- Yang, Y., Yuan, B., Yu, P., Jia, Y., Zhou, Q., Sun, J. (2022b). Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating. Food Chemistry, 394, 133487. https://doi.org/10.1016/j.foodchem.2022.133487
- Yano, H., Fu, W. (2023). Hemp: A sustainable plant with high industrial value in food processing. Foods, 12(3), 651.
- Yu, P., Zhao, Y., Jiang, Y., Yang, Y., Liu, X., Zhang, H., Zhao, J., Lee, Y., Zhang, H., Chen, W. (2021a). Capacity of soybean carbohydrate metabolism in Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus thermophilus. Food Bioscience, 44, 101381. https://doi.org/10.1016/ j.fbio.2021.101381
- Yu, X., Meenu, M., Xu, B., Yu, H. (2021b). Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chemistry, 345, 128612. https://doi.org/10.1016/ J.FOODCHEM.2020.128612
- Yu, X., Yuan, F., Fu, X., Zhu, D. (2016). Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds. Food Chemistry, 196, 776-782. https://doi.org/ 10.1016/j.foodchem.2015.09.092
- Zaaboul, F., Raza, H., Cao, C., Yuanfa, L. (2019). The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies. Food Chemistry, 280, 270-277. https://doi.org/10.1016/j.foodchem.2018.12.047
- Zahrani, A. J. A., Shori, A. B. (2023). Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. LWT- Food Science and Technology, 114531.
- Zhang, C., Hua, Y., Li, X., Kong, X., Chen, Y. (2020). Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. Food Chemistry, 333, 127469.
- Zhou, H., Wu, Z., Chang, X., Tang, Y., Yuan, J., Li, X., Yang, A., Tong, P., Chen, H. (2021). The effect of roasting on peanut allergens’ digestibility, allergenicity, and structure. Food Bioscience, 44, 101454. https://doi.org/10.1016/ j.fbio.2021.101454
PLANT-BASED MILK ANALOGUES
Yıl 2023,
Cilt: 48 Sayı: 4, 784 - 805, 15.08.2023
Fatma Korkmaz
,
Havva Polat
,
Ali Emre Andaç
,
Neşe Yılmaz Tuncel
Öz
Plant-based milk analogues have been one of the fastest growing product groups in the international food market in recent years. Plant-based milk analogues are aqueous extracts of plant materials and formulated beverages that resemble cow’s milk in terms of appearance and consistency. The properties of these beverages vary considerably according to their raw materials and especially their formulations. However, plant-based milk substitutes generally differ significantly from animal milk sources such as cow’s milk. In this study, various properties such as nutritional content, production stages and health effects of plant-based milk analogues, which are commercially available and relatively common, were reviewed.
Kaynakça
- Ahmadian-Kouchaksaraei, Z., Varidi, M., Varidi, M. J., Pourazarang, H. (2014). Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. LWT-Food Science and Technology, 57(1), 299-305.
- Ahmadian-Kouchaksaraei, Z., Varidi, M., Varidi, M. J., Pourazarang, H. (2015). Study of stability characteristics of sesame milk: Effect of pasteurization temperature, additives, and homogenisation pressure. Quality Assurance and Safety of Crops and Foods, 7(5), 677-686.
- Ahrens, S., Venkatachalam, M., Mistry, A. M., Lapsley, K., Sathe, S. K. (2005). Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutrition, 60(3), 123-128. https://doi.org/ 10.1007/s11130-005-6840-2
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., Ohshima, T. (2003). Turkish tombul hazelnut (Corylus avellana L.). 1. compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796. https://doi.org/ 10.1021/jf0212385
- Allied Market Research (2021). Peanut Milk Market Size, Share and Trends |Report Forecast 2030. https://www.alliedmarketresearch.com/ peanut-milk-market-A13627 (Erişim tarihi:06.03.2023)
- Allied Market Research (2023). https://www.alliedmarketresearch.com/pea-milk-market-A09867 (Erişim tarihi:10.03.2023)
- Allred, C. D., Allred, K. F., Ju, Y. H., Goeppinger, T. S., Doerge, D. R., Helferich, W. G. (2004). Soy processing influences growth of estrogen-dependent breast cancer tumors. Carcinogenesis, 25(9), 1649–1657.
- Aluko, R. E., Mofolasayo, O. A., Watts, B. M. (2009). Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. Journal of Agricultural and Food Chemistry, 57(20), 9793-9800.
- Alyaqoubi, S., Abdullah, A., Samudi, M., Abdullah, N., Addai, Z. R., Musa, K. H. (2015). Study of antioxidant activity and physicochemical properties of coconut milk (Pati santan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 7(4), 967-973.
- Andaç, A. E. (2022). Bezelye Esaslı İçecek Üretiminde Farklı Ön İşlemlerin Kullanım Olanaklarının Araştırılması. Yüksek Lisans Tezi. Çanakkale Onsekiz Mart Üniversitesi Lisansüstü Eğitim Enstitüsü Gıda Mühendisliği Anabilim Dalı, Çanakkale.
- Andre, C. M., Hausman, J. F., Guerriero, G. (2016). Cannabis sativa: The plant of the thousand and one molecules. Frontiers in Plant Science, 7, 19.
- Antunes, I. C., Bexiga, R., Pinto, C., Roseiro, L. C., Quaresma, M. A. G. (2022). Cow’s milk in human nutrition and the emergence of plant-based milk alternatives. Foods, 12(1), 99.
- Arteaga, V. G., Guardia, M. A., Muranyi, I., Eisner, P., Schweiggert-Weisz, U. (2020). Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates. Innovative Food Science and Emerging Technologies, 65, 102449.
- Aspartate, V. and Murray, D.R. (1992). Amino acid and amide metabolism in the hulls and seeds of developing fruits of garden pea, Pisum sativum L.. New Phytologist, 120, 259-264. https://doi.org/10.1111/j.1469-8137.1992.tb05662.x
- Avelar, Z., Vicente, A. A., Saraiva, J. A., Rodrigues, R. M. (2021). The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science and Technology, 113, 219-231.
- Aydar, E. F., Tutuncu, S., Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975. https://doi.org/10.1016/j.jff.2020.103975
- Bartula, K., Begley, M., Latour, N., Callanan, M. (2023). Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives. Food Microbiology, 109, 104143.
- Beacom, E., Bogue, J., Repar, L. (2021). Market-oriented development of plant-based food and beverage products: A usage segmentation approach. Journal of Food Products Marketing, 27(4), 204-222.
- Belewu, M. A., Belewu, K. Y. (2007). Comparative physico-chemical evaluation of tiger-nut, soybean and coconut milk sources. International Journal of Agriculture and Biology, 5(785), e787.
- Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Science and Technology International, 21(6), 440-453. https://doi.org/ 10.1177/1082013214543705
- Bi, S., Xu, X., Luo, D., Lao, F., Pang, X., Shen, Q., Hu, X. Wu, J. (2020). Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques. Journal of Agricultural and Food Chemistry, 68(9), 2718-2727.
- Bocker, R., Silva, E. K. (2022). Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. Future Foods, 5, 100098. https://doi.org/10.1016/j.fufo.2021.100098
- Bodoira, R., Velez, A., Andreatta, A. E., Martínez, M., Maestri, D. (2017). Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions. Food Chemistry, 237, 114-120.
- Bridges, M. (2018). Moo-ove over, cow’s milk: The rise of plant-based dairy alternatives. Practical Gastroenterology, 21, 20-27.
- Briviba, K., Gräf, V., Walz, E., Guamis, B., Butz, P. (2016). Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry, 192, 82-89. https://doi.org/10.1016/j.foodchem.2015.06.063
- Cai, J. S., Feng, J. Y., Ni, Z. J., Ma, R. H., Thakur, K., Wang, S., Hu, F., Zhang, J. G., Wei, Z. J. (2021). An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies. Trends in Food Science and Technology, 112, 676-689. https://doi.org/10.1016/j.tifs.2021.04.039
- Calamelli, E., Trozzo, A., Di Blasi, E., Serra, L., Bottau, P. (2021). Hazelnut allergy. Medicina, 57(1), 1-9. https://doi.org/10.3390/medicina57010067
- Chalupa-Krebzdak, S., Long, C. J., Bohrer, B. M. (2018). Nutrient density and nutritional value of milk and plant-based milk alternatives. International Dairy Journal, 87, 84-92.
- Chaudhary, J., Patil, G. B., Sonah, H., Deshmukh, R. K., Vuong, T. D., Valliyodan, B., Nguyen, H. T. (2015). Expanding omics resources for improvement of soybean seed composition traits. Frontiers in Plant Science, 6, 1-16. https://doi.org/10.3389/FPLS.2015.01021/BIBTEX
- Chen, S. S., Lee, D., Zhang, H., Cao, X. H., DuPrez, K. (2022). Long-term IgE immunological tolerance to peanut allergens: An alternative to Noon’s daily desensitization paradigm. Cellular Immunology, 381, 104611. https://doi.org/10.1016/j.cellimm.2022.104611
- Clune, S., Crossin, E., Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766-783.
- Collier, E. S., Harris, K. L., Bendtsen, M., Norman, C., Niimi, J. (2023). Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives. Food Quality and Preference, 104, 104745.
- Comerford, K. B., Miller, G. D., Boileau, A. C., Masiello Schuette, S. N., Giddens, J. C., Brown, K. A. (2021). Global review of dairy recommendations in food-based dietary guidelines. Frontiers in Nutrition, 8, 671999.
Cooper, H., Rivero-Mendoza, D., Dahl, W. J. (2020). Plant-Based Milks: Oat. EDIS, 5, 1-3. https://edis.ifas.ufl.edu/publication/FS419
- Craig, W. J., Brothers, C. J., Mangels, R. (2021). Nutritional content and health profile of single-serve non-dairy plant-based beverages. Nutrients, 14(1), 162. http://dx.doi.org/ 10.3390/nu14010162
- Cui, N., Wang, G., Ma, Q., Zhao, T., Li, R., Liang, L. (2020). Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT-Food Science and Technology, 129, 109552. https://doi.org/10.1016/j.lwt.2020.109552
- Daveby, Y. D., Abrahamsson, M., Åman, P. (1993). Changes in chemical composition during development of three different types of peas. Journal of the Science of Food and Agriculture, 63(1), 21-28.
- Decloedt, A. I., Van Landschoot, A., Watson, H., Vanderputten, D., Vanhaecke, L. (2017). Plant-based beverages as good sources of free and glycosidic plant sterols. Nutrients, 10(1), 21.
- Deora, N., Deswal, A. (2018). Non-dairy based beverages: An insight. Journal of Nutrition, Food Research and Technology, 1(1), 1-4.
- Deswal, A., Deora, N. S., Mishra, H. N. (2014). Optimization of enzymatic production process of oat milk using response surface methodology. Food and Bioprocess Technology, 7(2), 610-618. https://doi.org/10.1007/s11947-013-1144-2
- Devi, J., Sanwal, S. K., Koley, T. K., Mishra, G. P., Karmakar, P., Singh, P. M., Singh, B. (2019). Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield. Scientia Horticulturae, 244, 141-150.
- Devnani, B., Ong, L., Kentish, S., Gras, S. (2020). Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food Chemistry, 325, 126901. https://doi.org/10.1016/j.foodchem.2020.126901
- Divya, P. M., Roopa, B. S., Manusha, C., Balannara, P. (2022). A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology, 60, 441- 452.
- Dhakal, S., Liu, C., Zhang, Y., Roux, K. H., Sathe, S. K., Balasubramaniam, V. M. (2014). Effect of high pressure processing on the immunoreactivity of almond milk. Food Research International, 62, 215-222. https://doi.org/10.1016/ j.foodres.2014.02.021
- Drewnowski, A. (2022). Most plant-based milk alternatives in the usda branded food products database do not meet proposed nutrient standards or score well on nutrient density metrics. Nutrients, 14(22), 4767.
- Duranti, M. (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77(2), 67–82.
- Fernando, W. M. A. D. B., Martins, I. J., Goozee, K. G., Brennan, C. S., Jayasena, V., Martins, R. N. (2015). The role of dietary coconut for the prevention and treatment of Alzheimer’s disease: Potential mechanisms of action. British Journal of Nutrition, 114(1), 1-14.
- FAOSTAT. (2021). https: //www.fao.org/ faostat/en/#home. Erişim tarihi 12 Aralık 2022.
- Fitrotin, U., Utami, T., Hastuti, P., Santoso, U. (2015). Antioxidant properties of fermented sesame milk using Lactobacillus plantarum Dad 13. International Research Journal of Biological Sciences, 4(6), 56-61.
- FMI (Future Market Insights). (2023). Plant-based milk market by category, by form, by product type, by flavor type, by end-use, by sales channel, by region for 2023–2033. https://www.futuremarketinsights.com/reports/plant-based-milk-market.
- Folorunso, A. A., Omoniyi, S. A., Habeeb, A. S. (2016). Proximate composition and sensory acceptability of snacks produced from broken rice (Oryza sativa) flour. American Journal of Food and Nutrition, 6(2), 39–43. https://doi.org/10.5251/ ajfn.2016.6.2.39.43
- Food Standards Agency. (2018). Arsenic in rice. https://www.food.gov.uk/safety-hygiene/ arsenic-in-rice. Erişim tarihi; 10 Aralık 2022.
- Fructuoso, I., Romão, B., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L., Zandonadi, R.P. (2021). An overview on nutritional aspects of plant-based beverages used as substitutes for cow’s milk. Nutrients, 13, 2650. https://doi.org/10.3390/nu13082650
- Fuentes, C., Fuentes, M. (2017). Making a market for alternatives: Marketing devices and the qualification of a vegan milk substitute. Journal of Marketing Management, 33, 529-555. https://doi.org/10.1080/0267257X.2017.1328456
- Fukuda, M., Kobayashi, M., Honda, Y. (2017). Functional Components and Health Benefits of Fermented Soymilk. In: Soft Chemistry and Food Fermentation, Grumezescu, A. M., Holban A. M. (eds.), Academic Press, the UK, pp. 145–178. https://doi.org/10.1016/B978-0-12-811412-4.00006-0
- Galasso, I., Russo, R., Mapelli, S., Ponzoni, E., Brambilla, I. M., Battelli, G., Reggiani, R. (2016). Variability in seed traits in a collection of Cannabis sativa L. genotypes. Frontiers in Plant Science, 7, 688.
- Gao, Y., Cui, N., Liu, J., Ma, Q., Zhao, T., Yang, Z., Zhao, H., Zhang, B., Liang, L. (2022). Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Research International, 162, 111888. https://doi.org/10.1016/j.foodres.2022.111888
- Grundy, M. M.-L., Lapsley, K., Ellis, P. R. (2016). A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science and Technology, 51(9), 1937-1946. https://doi.org/ 10.1111/ijfs.13192
- Gul, O., Atalar, I., Saricaoglu, F. T., Yazici, F. (2018). Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. Journal of Food Processing and Preservation, 42(5), 13615. https://doi.org/10.1111/jfpp.13615
- Gul, O., Saricaoglu, F. T., Mortas, M., Atalar, I., Yazici, F. (2017). Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk. Innovative Food Science and Emerging Technologies, 41, 411-420. https://doi.org/10.1016/j.ifset.2017.05.002
- Haas, R., Schnepps, A., Pichler, A., Meixner, O. (2019). Cow milk versus plant-based milk substitutes: A comparison of product image and motivational structure of consumption. Sustainability, 11: 5046.
- Hakkola, S., Nylund, L., Rosa-Sibakov, N., Yang, B., Nordlund, E., Pahikkala, T., Kalliomaki, M., Aura A.M., Linderborg, K.M. 2021. Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract- A human cross over trial. Food Chemistry, 342, 128219.
- Huang, Y. P., Paviani, B., Fukagawa, N. K., Phillips, K. M., Barile, D. (2023). Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour. Food Chemistry, 409, 135267.
- Iorio, M. C., Bevilacqua, A., Corbo, M. R., Campaniello, D., Sinigaglia, M., Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry, 52, 477-483. https://doi.org/10.1016/j.ultsonch.2018.12.026
- Isanga, J., Zhang, G. (2009). Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT-Food Science and Technology, 42(6), 1132-1138. https://doi.org/ 10.1016/j.lwt.2009.01.014
- Ishimaru, Y., Masuda, H., Bashir, K., Inoue, H., Tsukamoto, T., Takahashi, M., Nakanishi, H., Aoki, N., Hirose, T., Ohsugi R., Nishizawa, N. K. (2010). Rice metal‐nicotianamine transporter, OsYSL2, is required for the long‐distance transport of iron and manganese. The Plant Journal, 62(3), 379-390.
- Janila, P., Manohar, S. S., Patne, N., Variath, M. T., Nigam, S. N. (2016). Genotype×Environment interactions for oil content in peanut and stable high-oil-yielding sources. Crop Science, 56(5), 2506-2515. https://doi.org/10.2135/ cropsci2016.01.0005
- Jeske, S., Zannini, E., Arendt, E. K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72, 26-33. https://link.springer.com/article/10.1007/ s11130-016-0583-0
- Jiang, S. Y., Ma, A., Xie, L., Ramachandran, S. (2016). Improving protein content and quality by over-expressing artificially synthetic fusion proteins with high lysine and threonine constituent in rice plants. Scientific Reports, 6(1), 34427.
- Kapadia, G. J., Azuine, M. A., Tokuda, H., Takasaki, M., Mukainaka, T., Konoshima, T., Nishino, H. (2002). Chemopreventive effect of resveratrol, sesamol, sesame oil and sunflower oil in the Epstein–Barr virus early antigen activation assay and the mouse skin two-stage carcinogenesis. Pharmacological Research, 45(6), 499-505.
- Katz, Y., Gutierrez-Castrellon, P., González, M. G., Rivas, R., Lee, B. W., Alarcon, P. (2014). A comprehensive review of sensitization and allergy to soy-based products. Clinical Reviews in Allergy and Immunology, 46(3), 272-281. https://doi.org/10.1007/S12016-013-8404-9/FIGURES/2
- Katz, A. C. (2018). Milk nutrition and perceptions. Submitted in partial fulfillment of the requirements for the University Honors Scholar designation at Johnson and Wales University, 4-12.
- Katidi, A., Xypolitaki, K., Vlassopoulos, A., Kapsokefalou, M. (2023). Nutritional quality of plant-based meat and dairy imitation products and comparison with animal-based counterparts. Nutrients, 15(2), 401.
- Kaur, M., Singh, S. K., Narpinder, S. (2007). Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry, 104(1), 259–267.
- Kelly, M. (2016). The nutrition transition in developing Asia: Dietary change, drivers and health impacts. Eating, Drinking: Surviving: The International Year of Global Understanding-IYGU, 83-90.
- Koyoro, H., Powers, J. R. (1987). Functional properties of pea globulin fractions. Cereal Chemistry, 64(2), 97–101.
Krizanova, J., Rosenfeld, D. L., Tomiyama, A. J., Guardiola, J. (2021). Pro-environmental behavior predicts adherence to plant-based diets. Appetite, 163, 105243.
- Köksal, A. İ., Artik, N., Şimşek, A., Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509-515. https://doi.org/10.1016/j.foodchem.2005.08.013
- Li, Y., Chen, M., Deng, L., Liang, Y., Liu, Y., Liu, W., Chen, J., Liu, C. (2021). Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering, 291, 110228. https://doi.org/10.1016/J.JFOODENG.2020.110228
- Lu, Q., Zuo, L., Wu, Z., Li, X., Tong, P., Wu, Y., Fan, Q., Chen, H., Yang, A. (2022). Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model. Food Chemistry, 366, 130569. https://doi.org/10.1016/j.foodchem.2021.130569
- Ma, L., Li, B., Han, F., Yan, S., Wang, L., Sun, J. (2015). Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry, 173, 694-701. https://doi.org/10.1016/j.foodchem.2014.10.096
- Ma, W., Zhang, C., Kong, X., Li, X., Chen, Y., Hua, Y. (2021). Effect of pea milk preparation on the quality of non-dairy yoghurts. Food Bioscience, 44, 101416.
- Maghsoudlou, Y., Alami, M., Mashkour, M., Shahraki, M. H. (2016). Optimization of ultrasound-assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation, 40(5), 828-839. https://doi.org/ 10.1111/jfpp.12661
- Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.A. (2016) Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition, 56(3), 339-349.
- Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., Alfarga, A., Alshammari, G. M., Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705. https://doi.org/10.1016/j.ultsonch.2021.105705
- Martínez-Padilla, E., Li, K., Blok Frandsen, H., Skejovic Joehnke, M., Vargas-Bello-Pérez, E., Lykke Petersen, I. (2020). In vitro protein digestibility and fatty acid profile of commercial plant-based milk alternatives. Foods, 9(12), 1784.
- Martínez-Padilla, E., Faber, I., Petersen, I. L., Vargas-Bello-Pérez, E. (2023). Perceptions toward plant-based milk alternatives among young adult consumers and non-consumers in Denmark: An Exploratory Study. Foods, 12(2), 385.
- McClements, D. J., Newman, E., McClements, I. F. (2019). Plant‐based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive Reviews in Food Science and Food Safety, 18(6), 2047-2067.
- Medic, J., Atkinson, C., Hurburgh, C. R. (2014). Current knowledge in soybean composition. Journal of the American Oil Chemists’ Society, 91(3), 363-384. https://doi.org/10.1007/s11746-013-2407-9
- Mel, R., Malalgoda, M. (2022). Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization. Cereal Chemistry, 99(1), 21-36. https://doi.org/10.1002/cche.10488
- Messina, M. (2016). Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), 754. https://doi.org/10.3390/nu8120754
- Mitchell, C. R., Mitchell, P. R., Nissenbaum, R. (1988). U.S. Patent No. 4,744,992. Washington, DC: U.S. Patent and Trademark Office.
- Montemurro, M., Verni, M., Rizzello, C. G., Pontonio, E. (2023). Design of a plant-based yogurt-like product fortified with hemp flour: Formulation and characterization. Foods, 12(3), 485.
- Narataruksa, P., Pichitvittayakarn, W., Heggs, P. J., Tia, S. (2010). Fouling behavior of coconut milk at pasteurization temperatures. Applied Thermal Engineering, 30(11-12), 1387-1395.
- Nawaz, M. A., Tan, M., Øiseth, S., Buckow, R. (2020). An emerging segment of functional legume-based beverages: A review. Food Reviews International, 38(5), 1064-1102.
- Nowshin, H., Devnath, K., Begum, A. A., Mazumder, M. A. R. (2018). Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk. Journal of the Bangladesh Agricultural University, 16(1), 158-163.
- Olasunkanmi, G. S., Omolayo, F. T., Olusegun, O. T. (2017). Fatty acid profile, physico-chemical and functional properties of oil and protein isolate simultaneously extracted from sesame (Sesamum indicum) seed. Annals. Food Science and Technology, 18(1), 1-10.
- Omoni, A. O., Aluko, R. E. (2005). Soybean foods and their benefits: Potential mechanisms of action. Nutrition Reviews, 63(8), 272-283. https://doi.org/10.1111/j.1753-4887.2005.tb00141.x
- Onsaard, E., Vittayanont, M., Sringam, S., McClements, D.J. (2005). Properties and stability of oil-in-water emulsion stabilized by coconut skim milk protein. Journal of Agricultural and Food Chemistry, 53 (14), 5747–5753.
- Orio, L. P., Boschin, G., Recca, T., Morelli, C. F., Ragona, L., Francescato, P., Anna Arnoldi, A., Speranza, G. (2017). New ACE-inhibitory peptides from hemp seed (Cannabis sativa L.) proteins. Journal of Agricultural and Food Chemistry, 65(48), 10482-10488.
- Othman, S. B., Katsuno, N., Kanamaru, Y., Yabe, T. (2015). Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro. Food Chemistry, 175, 306-314.
- Owusu-Ansah, Y. J., McCurdy, S. M. (1991). Pea proteins: A review of chemistry, technology of production, and utilization. Food Reviews International, 7(1), 103–134
- Patil, G., Mian, R., Vuong, T., Pantalone, V., Song, Q., Chen, P., Shannon, G. J., Carter, T. C., Nguyen, H. T. (2017). Molecular mapping and genomics of soybean seed protein: A review and perspective for the future. Theoretical and Applied Genetics, 130(10), 1975-1991. https://doi.org/10.1007/s00122-017-2955-8
- Paul, A. A., Kumar, S., Kumar, V., Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition, 60(18), 3005-3023. https://doi.org/ 10.1080/10408398.2019.1674243
- Scholz-Ahrens, K. E., Ahrens, F., Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European Journal of Nutrition, 59(1), 19–34. https://doi.org/10.1007/s00394-019-01936-3
- Qin, P., Wang, T., Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265. https://doi.org/10.1016/j.jafr.2021.100265
- Quasem, J. M., Mazahreh, A. S., Abu-Alruz, K. (2009). Development of vegetable based milk from decorticated sesame (Sesamum indicum). American Journal of Applied Sciences, 6(5), 888.
- Queirós, L. D. de, Dias, F. F. G., de Ávila, A. R. A., Macedo, J. A., Macedo, G. A., Leite Nobrega de Moura Bell, J. M. (2021). Effects of enzyme-assisted extraction on the profile and bioaccessibility of isoflavones from soybean flour. Food Research International, 147, 110474. https://doi.org/10.1016/J.FOODRES.2021.110474
- Rangkadilok, N., Pholphana, N., Mahidol, C., Wongyai, W., Saengsooksree, K., Nookabkaew, S., Satayavivad, J. (2010). Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand. Food Chemistry, 122(3), 724-730.
- Rasane, P., Jha, A., Sabikhi, L., Kumar, A., Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods-A review. Journal of Food Science and Technology, 52(2), 662-675. https://doi.org/10.1007/s13197-013-1072-1
- Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A. C., Jiménez-Munguía, M. T., Mani-López, E., López-Malo, A. (2021). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 1-32. https://doi.org/ 10.1080/87559129.2021.1952421
- Riofrio, A., Baykara, H. (2022). Techno-environmental and life cycle assessment of ‘oat-milk’ production in Ecuador: A cradle-to-retail life cycle assessment. International Journal of Food Science and Technology, 57(8), 4879-4886. https://doi.org/10.1111/ijfs.15828
- Rodriguez-Leyva, D., Pierce, G. N. (2010). The cardiac and haemostatic effects of dietary hempseed. Nutrition and Metabolism, 7(1), 1-9.
- Rojas, M. L., Kubo, M. T., Miano, A. C., Augusto, P. E. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 100939.
- Rossi, L., Ferrari, M., Ghiselli, A. (2023). The alignment of recommendations of dietary guidelines with sustainability aspects: lessons learned from Italy’s example and proposals for future development. Nutrients, 15(3), 542.
- Roy, F., Boye, J. I., Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43(2), 432–442.
- Sanchez‐Monge, R., Lopez‐Torrejón, G., Pascual, C. Y., Varela, J., Martin‐Esteban, M., Salcedo, G. (2004). Vicilin and convicilin are potential major allergens from pea. Clinical and Experimental Allergy, 34(11), 1747-1753.
- Seow, C. C., Gwee, C. N. (1997). Coconut milk: chemistry and technology. International Journal of Food Science and Technology, 32(3), 189-201.
- Sethi, S., Tyagi, S. K., Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 53, 3408-3423.
- Sharma, S., Kaur, M., Goyal, R., Gill, B. S. (2014). Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes. Journal of Food Science and Technology, 51 (3), 551-557. https://doi.org/10.1007/s13197-011-0517-7
- Sharma, L., Saini, C.S., Punia, S., Nain, V., Sandhu, K.S. (2020). Sesame (Sesamum indicum) Seed. In: Tanwar, B., Goyal, A. (eds) Oilseeds: Health Attributes and Food Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-4194-0_12
- Silva, A. R. A., Silva, M. M. N., Ribeiro, B. D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International, 131, 108972. https://doi.org/ 10.1016/j.foodres.2019.108972
- Silva, B. Q., Smetana, S. (2022). Review on milk substitutes from an environmental and nutritional point of view. Applied Food Research, 2(1), 100105. https://doi.org/10.1016/j.afres.2022.100105
- Silva, L. R., Velasco, J. I., Fakhouri, F. M. (2023). Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue. LWT-Food Science and Technology, 173, 114271.
- Singhal, S., Baker, R. D., Baker, S. S. (2017). A comparison of the nutritional value of cow’s milk and nondairy beverages. Journal of Pediatric Gastroenterology and Nutrition, 64(5), 799–805. https://doi.org/10.1097/MPG.0000000000001380
- Singh, R., De, S., Belkheir, A. (2013). Avena sativa (Oat), a potential neutraceutical and therapeutic agent: An overview. Critical Reviews in Food Science and Nutrition, 53(2), 126-144. Scopus. https://doi.org/10.1080/10408398.2010.526725
- Smith, N. W., Dave, A. C., Hill, J. P., McNabb, W. C. (2022). Nutritional assessment of plant-based beverages in comparison to bovine milk. Frontiers in Nutrition, 9, 957486.
- Sun, J., Feng, X., Lyu, C., Zhou, S., Liu, Z. (2022). Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis. Food Science and Human Wellness, 11(2), 427-435. https://doi.org/10.1016/j.fshw.2021.11.024
- Sze-Tao, K. W. C., Sathe, S. K. (2000). Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chemistry, 69(2), 153-160. https://doi.org/10.1016/S0308-8146(99)00244-7
- Şen, L., Okur, S. (2023). Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks. Food Chemistry, 402, 134288. https://doi.org/10.1016/ j.foodchem.2022.134288
- Tang, C. H., Ten, Z., Wang, X. S., Yang, X. Q. (2006). Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. Journal of Agricultural and Food Chemistry, 54(23), 8945-8950.
- Tang, Y., Li, S., Yan, J., Peng, Y., Weng, W., Yao, X., Gao, A., Cheng, J., Ruan, J., Xu, B. (2022). Bioactive components and health functions of oat. Food Reviews International, 1-20. https://doi.org/10.1080/87559129.2022.2029477
- Taş, N. G., Gökmen, V. (2015). Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. Journal of Food Composition and Analysis, 44, 115-121. https://doi.org/10.1016/j.jfca.2015.08.010
- Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M. L., Veciana-Nogués, M. T., Vidal-Carou, M. C. (2015). Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry, 167, 78-83. https://doi.org/10.1016/J.FOODCHEM.2014.06.023
- Toro-Funes, N., Bosch-Fusté, J., Veciana-Nogués, M. T., Vidal-Carou, M. C. (2014). Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. Food Chemistry, 162, 47-53. https://doi.org/10.1016/ J.FOODCHEM.2014.04.019
- Tyug, T. S., Prasad, K. N., Ismail, A. (2010). Antioxidant capacity, phenolics and isoflavones in soybean by-products. Food Chemistry, 123(3), 583-589. https://doi.org/10.1016/ J.FOODCHEM.2010.04.074
- Tzifi, F., Grammeniatis, V., Papadopoulos, M. (2014). Soy- and rice-based formula and infant allergic to cow’s milk. Endocrine, Metabolic and Immune Disorders-Drug Targets, 14(1), 38–46. https://doi.org/10.2174/1871530314666140121144604
- U.S. Department of Agriculture. FoodData Central. https://fdc.nal.usda.gov/. Erişim tarihi tarihi; 10.12.2022.
- U.S. Department of Agriculture. (2018). Beverages, rice milk, unsweetened. https://ndb.nal.usda.gov/ndb/foods/show/4472. Erişim tarihi tarihi; 10.12.2022.
- Vagadia, B. H., Vanga, S. K., Singh, A., Gariepy, Y., Raghavan, V. (2018). Comparison of conventional and microwave treatment on soymilk for inactivation of trypsin inhibitors and in vitro protein digestibility. Foods, 7(1), Art. 1. https://doi.org/10.3390/foods7010006
- Vallath, A., Shanmugam, A., Rawson, A. (2022). Prospects of future pulse milk variants from other healthier pulses-As an alternative to soy milk. Trends in Food Science and Technology, 124, 51-62. https://doi.org/10.1016/J.TIFS.2022.03.028
- Van den Broeck, H. C., Londono, D. M., Timmer, R., Smulders, M. J. M., Gilissen, L. J. W. J., Van der Meer, I. M. (2016). Profiling of nutritional and health-related compounds in oat varieties. Foods, 5(1), 1-11. https://doi.org/10.3390/ foods5010002
- Vanga, S. K., Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk? Journal of Food Science and Technology, 55(1), 10-20. https://doi.org/10.1007/ s13197-017-2915-y
- Vanga, S. K., Wang, J., Orsat, V., Raghavan, V. (2020). Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Research International, 137, 109523. https://doi.org/10.1016/j.foodres.2020.109523
- Verduci, E., D’Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., Martelli, A., Landi, M., Trikamjee, T., Peroni, D. G. (2019). Cow’s milk substitutes for children: Nutritional aspects of milk from different mammalian species, special formula and plant-based beverages. Nutrients, 11(8), 1739. https://doi.org/10.3390/ nu11081739
- Vittori Gouveia, L. D. A., Cardoso, C. A., de Oliveira, G. M. M., Rosa, G., Moreira, A. S. B. (2016). Effects of the intake of sesame seeds (Sesamum indicum L.) and derivatives on oxidative stress: A systematic review. Journal of Medicinal Food, 19(4), 337-345.
- Walther, B., Guggisberg, D., Badertscher, R., Egger, L., Portmann, R., Dubois, S., Haldimann, M., Kopf-Bolanz, K.A., Rhyn, P., Zoller, O., Veraguth, R., Rezzi, S. (2022). Comparison of nutritional composition between plant-based drinks and cow’s milk. Frontiers in Nutrition, 9, 2645.
- Walter, M., Marchezan, E., Avila, L. A. (2008). Arroz: composição e características nutricionais. Ciência Rural, 38(4), 1184–1192. https://doi.org/10.1590/S0103- 84782008000400049
- Wang, Q., Jiang, J., Xiong, Y. L. (2018). High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Research International, 106, 487-494.
- Wang, O., Scrimgeour, F. (2021). Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives. Food Quality and Preference, 93, 104294.
- Wang, X., Kong, X., Zhang, C., Hua, Y., Chen, Y., Li, X. (2023). Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Research International, 164, 112375.
- Wang, X., Ye, A., Dave, A., Singh, H. (2022). Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion. Food Hydrocolloids, 124, 107311. https://doi.org/10.1016/j.foodhyd.2021.107311
- Wang, X., Zhao, Z. (2022). A mini-review about direct steam heating and its application in dairy and plant protein processing. Food Chemistry, 135233.
- World Health Organization (WHO), United Nations Children’s Fund (UNICEF), International Bank for Reconstruction and Development/The World Bank. (2021). Levels and trends in child malnutrition: key findings of the 2021 edition of the joint child malnutrition estimates. Geneva: World Health Organization. ISBN: 9789240025257, https://www.who.int/publications/i/item/9789240025257.
- Xing, Y., Ma, J., Yao, Q., Chen, X., Zang, J., Zhao, G. (2022). The change in the structure and functionality of ferritin during the production of pea seed milk. Foods, 11(4), 557.
- Yada, S., Lapsley, K., Huang, G. (2011). A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Journal of Food Composition and Analysis, 24(4), 469-480. https://doi.org/10.1016/j.jfca.2011.01.007
- Yang, Q., Yang, H., Yuan, N., Zuo, S., Zhang, Y., Zhang, W. (2022a). Closed-tube saltatory rolling circle amplification with hydroxynaphthol blue for visual on-site detection of peanut as an allergenic food. Food Chemistry, 393, 133408. https://doi.org/10.1016/j.foodchem.2022.133408
- Yang, Y., Yuan, B., Yu, P., Jia, Y., Zhou, Q., Sun, J. (2022b). Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating. Food Chemistry, 394, 133487. https://doi.org/10.1016/j.foodchem.2022.133487
- Yano, H., Fu, W. (2023). Hemp: A sustainable plant with high industrial value in food processing. Foods, 12(3), 651.
- Yu, P., Zhao, Y., Jiang, Y., Yang, Y., Liu, X., Zhang, H., Zhao, J., Lee, Y., Zhang, H., Chen, W. (2021a). Capacity of soybean carbohydrate metabolism in Leuconostoc mesenteroides, Lactococcus lactis and Streptococcus thermophilus. Food Bioscience, 44, 101381. https://doi.org/10.1016/ j.fbio.2021.101381
- Yu, X., Meenu, M., Xu, B., Yu, H. (2021b). Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chemistry, 345, 128612. https://doi.org/10.1016/ J.FOODCHEM.2020.128612
- Yu, X., Yuan, F., Fu, X., Zhu, D. (2016). Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds. Food Chemistry, 196, 776-782. https://doi.org/ 10.1016/j.foodchem.2015.09.092
- Zaaboul, F., Raza, H., Cao, C., Yuanfa, L. (2019). The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies. Food Chemistry, 280, 270-277. https://doi.org/10.1016/j.foodchem.2018.12.047
- Zahrani, A. J. A., Shori, A. B. (2023). Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. LWT- Food Science and Technology, 114531.
- Zhang, C., Hua, Y., Li, X., Kong, X., Chen, Y. (2020). Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference. Food Chemistry, 333, 127469.
- Zhou, H., Wu, Z., Chang, X., Tang, Y., Yuan, J., Li, X., Yang, A., Tong, P., Chen, H. (2021). The effect of roasting on peanut allergens’ digestibility, allergenicity, and structure. Food Bioscience, 44, 101454. https://doi.org/10.1016/ j.fbio.2021.101454