Development of Plant Based Milk Using –Soy and –Cashew Nut

Tan, Sujing (2019) Development of Plant Based Milk Using –Soy and –Cashew Nut. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Plant based alternative milks has been an increased demand around the world, due to the issues like lactose intolerance and milk allergy arising from the consumption of cow‟s milk. Food industry has been introducing various milk beverages which include almond milk and soy milk that promoted as alternatives derived from plant sources. Cashew nuts (Anacardium occidentale), one of the most popular products produce by cashew, can be consumed either in its original form or blended into cashew nut milk. Cashew nut used in this study has a rich and buttery flavour, and resembles the texture and the appearance of the cow‟s milk. The objectives of this project are i) to develop plant milks by using the combination of soy and cashew nuts ii) to determine the physico-chemical properties and rheological properties of developed plant-based milk iii) to evaluate the sensory properties of the plant-based milk using soy and cashew nuts. In this study, soy milk and cashew nut milk blends which includes T1 (60% soy milk + 40% cashew nut milk) and T2 (70% soy milk + 30% cashew nut milk) were developed based on the sensory properties and the nutritional properties. Pure soy milk was used as control sample (T0) to evaluate the physico-chemical and sensory profile of new developed plant-based milk. Proximate analysis (crude fat, crude protein, crude fibre, ash content and moisture content, pH, color, rheology properties and sensory evaluation were conducted. T1 had attained significantly higher (p<0.05) in crude fat content among all samples while T0 was significantly higher (p<0.05) in moisture content, crude protein, and ash compared to both T1 and T2. All samples had no significant difference (p>0.05) in crude fibre content. Hedonic test was performed by 50 untrained panellists to evaluate the sensory quality difference among samples. T0 had the higher average mean score ratings in term of color, taste, aroma, texture and overall acceptability. The developed plant based milk (T1) was rated with the lowest overall acceptability (5.4) as compared to control. In short, this finding provides information on healthy plant-based drink for future exploitation by the food industry in order to be commercialized.