Formulation and Characterization of Functional Milk Blends from Oat and Chickpea

Lai, Ket Yee (2022) Formulation and Characterization of Functional Milk Blends from Oat and Chickpea. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Plant-based milk as an alternative to animal milk, is a fast-growing food market segment across the globe, with the demand increasing every year. Most of the plant-based milk are obtained from a single plant material, which may low in protein content, and sensorial acceptability. The objective of this study was to investigate the effect of different proportions of oat milk, chickpea milk, and flaxseed milk on the quality properties of plant-based milk blends and to obtain the optimized levels of plant-based milk containing oat, chickpea, and flaxseed using simplex-centroid mixture design (SCMD). Plant-based milk blends were prepared according to the SCMD, and then subjected to physico-chemical analyses and sensory evaluation. The optimal ratio was determined as 82%, 18% and 0% of oat, chickpea, flaxseed milks, respectively using the desirability function method. An optimized prototype (oat-chickpea milk) and three single-ingredient plant-based milk (control) were evaluated for physico-chemical analyses and proximate composition. The results showed that optimized oat-chickpea milk had significant differences (p < 0.05) in terms of pH (6.31 ± 0.02), titratable acidity (0.0255 ± 0.00), total soluble solid (9.1 ± 0.15 oBrix), L* value (61.5 ± 0.62), a* (-0.9 ± 0.06), b* (6.7 ± 0.29), and viscosity (518.3 ± 10.1 mPa·s) as compared with control samples, but no significant difference (p > 0.05) in water activity between the three controls, and optimized sample. The optimized sample at 82% oat and 18% chickpea had a moisture content of 80.795 ± 0.127%, crude protein of 8.210 ± 0.025%, crude fiber of 5.657 ± 0.518%, crude ash of 1.144 ± 0.030%, carbohydrate content of 1.006 ± 0.042% which is significantly different (p <0.05) as compared with control. The crude fat content of the three control samples and optimized sample were not significantly different (p >0.05). Overall, an optimized oat-chickpea milk is a potential functional beverage to be developed for people of different ages