Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes.
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes.
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DOI：
10.1007/s11130-016-0583-0
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发表时间：
2017-03
期刊：
影响因子：
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通讯作者：
Arendt EK
中科院分区：
文献类型：
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作者：
Jeske S;Zannini E;Arendt EK
随着消费者出于医疗原因或作为一种生活方式的选择，在他们的饮食中取代牛奶，植物性乳制品的市场正在增长。根据不同的谷物、坚果和豆类，对17种不同的商业植物性牛奶替代品进行了筛选，包括理化和血糖特性的评估。一半的分析样本的蛋白质含量很低或根本没有(<；0.5%)。只有基于大豆的样品显示出相当高的蛋白质含量，与牛奶的价值(3.7%)相当。用体外方法预测血糖指数。一般而言，血糖指数的范围从牛乳的47到(以杏仁为基础)，以及大米为基础的样本高达100。大多数植物乳代用品极不稳定，分离率高达54.39%/h。本研究表明，植物乳代用品的营养和理化特性强烈依赖于植物来源、加工和强化。大多数产品的营养品质较低。因此，当以植物为基础的牛奶替代品被用作饮食中牛奶的替代品时，消费者的意识是重要的。本文的在线版本(doi：10.1007/s11130-0160583-0)包含补充材料，授权用户可以使用。
The market for plant-based dairy-type products is growing as consumers replace bovine milk in their diet, for medical reasons or as a lifestyle choice. A screening of 17 different commercial plant-based milk substitutes based on different cereals, nuts and legumes was performed, including the evaluation of physicochemical and glycaemic properties. Half of the analysed samples had low or no protein contents (<0.5 %). Only samples based on soya showed considerable high protein contents, matching the value of cow’s milk (3.7 %). An in-vitro method was used to predict the glycaemic index. In general, the glycaemic index values ranged from 47 for bovine milk to 64 (almond-based) and up to 100 for rice-based samples. Most of the plant-based milk substitutes were highly unstable with separation rates up to 54.39 %/h. This study demonstrated that nutritional and physicochemical properties of plant-based milk substitutes are strongly dependent on the plant source, processing and fortification. Most products showed low nutritional qualities. Therefore, consumer awareness is important when plant-based milk substitutes are used as an alternative to cow’s milk in the diet. The online version of this article (doi:10.1007/s11130-016-0583-0) contains supplementary material, which is available to authorized users.