<<Φυτικά γάλατα>> : <<γάλα αμυγδάλου>> και <<γάλα καρύδας>>
Date Issued
May 12, 2024
Type
Πτυχιακή Εργασία
Abstract
Many consumers are interested in reducing their consumption of animal products, such as cow's milk, for health, environmental and ethical reasons. Therefore, the food industry has developed a number of alternatives related to "milks" of plant origin. Their consumption has spread throughout the world due to the numerous positive effects on the health of the human body. People with cow's milk allergy, lactose intolerance and hypocholesterolemia prefer these substitutes. Despite the added sugar and lack of protein content, the phenolic compounds, unsaturated fatty acids, antioxidant activity and bioactive compounds such as (phytosterols and isoflavones) they contain make plant-based milk substitutes an excellent choice. The nutritional profile and processing stages of plant-based beverage production become essential. There is a challenge in the development of "milk" of plant origin in terms of nutritional content, processing technique and composition as enrichment is required for its production with acceptable nutritional value and high acceptance by consumers.
Subjects