Composite Alternative Milk I: Evaluation of Chemical, Mineral and Vitamin Contents of the Composite Alternative Milk

Yousef, Nahed S.; Abd-Elkader, Manal H.; El-Bialy, Eman F.

doi:10.21608/jfds.2024.260471.1146

Composite Alternative Milk I: Evaluation of Chemical, Mineral and Vitamin Contents of the Composite Alternative Milk

Document Type : Original Article

Authors

¹ Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Egypt.

² Bread and Pastries Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

³ Food Science and Technology Dep., Faculty of Home Economics, Al-Azhar University, Egypt

10.21608/jfds.2024.260471.1146

Abstract

The aim of this research is to reach the composite of alternative milks which were previously studied by the same authors in order to produce a palatable taste with the highest nutritional value. Coconut milk (A), potato flour milk (B), white corn milk (E), Tiger nut milk (F), sorghum milk (G), dry bean milk (H) sesame milk (I), and cantaloupe seeds milk (J) were used to make five composite alternative milks (AFG, AHJ, ABI, JBI and FBE) and evaluated by estimating the chemical, mineral and vitamin contents. Results indicated that, there were significant differences between all composite milk samples in chemical composition. Protein ranged between 3.72 % in FBE and 13.68% in JBI. ABI had the highest fat content followed by AHJ. Ash ranged between 2.12% in AHJ and 1.02% in JBI. Moisture content was the lowest in ABI. Sample AHJ had the highest amount of calcium, magnesium and sodium. The milk of AFG had higher content of potassium, copper and manganese. Composite milk which contain cantaloupe seeds, potato flour and sesame milk had a good source of vitamin D and vitamin B group.

Keywords