A comparison of the quality of ultra-high-temperature milk and its plant-based analogs
ABSTRACT: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were ana...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224010518 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846150236108488704 |
|---|---|
| author | T. Daszkiewicz M. Florek D. Murawska A. Jabłońska |
| author_facet | T. Daszkiewicz M. Florek D. Murawska A. Jabłońska |
| author_sort | T. Daszkiewicz |
| collection | DOAJ |
| description | ABSTRACT: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than the almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), the soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of nondairy beverages, the values of b* and C* were highest in the soy drink, and the value of a* was highest in the almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy, and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in the coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and desirable fatty acid/hypercholesterolemic fatty acid ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of essential fatty acids were highest in the soy drink, and the n-6/n-3 PUFA ratio was highest in the almond drink. |
| format | Article |
| id | doaj-art-40988a14292546d38516a53f867fc73b |
| institution | Kabale University |
| issn | 0022-0302 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-40988a14292546d38516a53f867fc73b2024-11-29T06:22:15ZengElsevierJournal of Dairy Science0022-03022024-12-01107121029910309A comparison of the quality of ultra-high-temperature milk and its plant-based analogsT. Daszkiewicz0M. Florek1D. Murawska2A. Jabłońska3Faculty of Animal Bioengineering, Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland; Corresponding authorFaculty of Animal Sciences and Bioeconomy, Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, 20-950 Lublin, PolandFaculty of Animal Bioengineering, Department of Commodity Science and Animal Improvement, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandFaculty of Animal Bioengineering, Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, PolandABSTRACT: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coconut beverages). Ten products of each type were analyzed in each group. UHT milk was characterized by higher values of color lightness (L*) and titratable acidity than all plant-based milk alternatives, higher yellowness (b*) than rice drink, higher density than the almond drink, and higher pH than rice and coconut drinks. In comparison with UHT milk, all plant-based beverages were characterized by higher redness (a*), the soy drink was characterized by higher values of b* and chroma (C*), and almond and soy drinks had higher pH values. In the group of nondairy beverages, the values of b* and C* were highest in the soy drink, and the value of a* was highest in the almond drink. Almond drink had the highest pH value, and soy and coconut drinks had the highest titratable acidity. Rice drink had higher density than oat, soy, and almond drinks. The indicators characterizing the nutritional value of fat were considerably lower in the coconut drink and dairy milk than in the remaining products. The values of UFA/SFA, MUFA/SFA, and desirable fatty acid/hypercholesterolemic fatty acid ratios and the indicator of nutritional value were highest in rice drink. The PUFA/SFA ratio and the total content of essential fatty acids were highest in the soy drink, and the n-6/n-3 PUFA ratio was highest in the almond drink.http://www.sciencedirect.com/science/article/pii/S0022030224010518ultra-high-temperature milkplant-based beveragesquality |
| spellingShingle | T. Daszkiewicz M. Florek D. Murawska A. Jabłońska A comparison of the quality of ultra-high-temperature milk and its plant-based analogs Journal of Dairy Science ultra-high-temperature milk plant-based beverages quality |
| title | A comparison of the quality of ultra-high-temperature milk and its plant-based analogs |
| title_full | A comparison of the quality of ultra-high-temperature milk and its plant-based analogs |
| title_fullStr | A comparison of the quality of ultra-high-temperature milk and its plant-based analogs |
| title_full_unstemmed | A comparison of the quality of ultra-high-temperature milk and its plant-based analogs |
| title_short | A comparison of the quality of ultra-high-temperature milk and its plant-based analogs |
| title_sort | comparison of the quality of ultra high temperature milk and its plant based analogs |
| topic | ultra-high-temperature milk plant-based beverages quality |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224010518 |
| work_keys_str_mv | AT tdaszkiewicz acomparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT mflorek acomparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT dmurawska acomparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT ajabłonska acomparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT tdaszkiewicz comparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT mflorek comparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT dmurawska comparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs AT ajabłonska comparisonofthequalityofultrahightemperaturemilkanditsplantbasedanalogs |