The Experts below are selected from a list of 267 Experts worldwide ranked by ideXlab platform
Elke K. Arendt - One of the best experts on this subject based on the ideXlab platform.
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Formation, stability, and sensory characteristics of a lentil-based Milk substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
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evaluation of physicochemical and glycaemic properties of commercial plant based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke K. ArendtAbstract: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.
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physicochemical and acid gelation properties of commercial uht treated plant based Milk Substitutes and lactose free bovine Milk
Food Chemistry, 2015Co-Authors: Outi E Makinen, T Uniackelowe, James A Omahony, Elke K. ArendtAbstract:Abstract Physicochemical and acid gelation properties of UHT-treated commercial soy, oat, quinoa, rice and lactose-free bovine Milks were studied. The separation profiles were determined using a LUMiSizer dispersion analyser. Soy, rice and quinoa Milks formed both cream and sediment layers, while oat Milk sedimented but did not cream. Bovine Milk was very stable to separation while all plant Milks separated at varying rates; rice and oat Milks being the most unstable products. Particle sizes in plant-based Milk Substitutes, expressed as volume mean diameters ( d 4.3 ), ranged from 0.55 μm (soy) to 2.08 μm (quinoa) while the average size in bovine Milk was 0.52 μm. Particles of plant-based Milk Substitutes were significantly more polydisperse compared to those of bovine Milk. Upon acidification with glucono-δ-lactone (GDL), bovine, soy and quinoa Milks formed structured gels with maximum storage moduli of 262, 187 and 105 Pa, respectively while oat and rice Milks did not gel. In addition to soy products currently on the market, quinoa may have potential in dairy-type food applications.
Elke Karin Arendt - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke Karin ArendtAbstract: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 (
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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
Critical Reviews in Food Science and Nutrition, 2016Co-Authors: Outi Elina Mäkinen, Viivi Wanhalinna, Emanuele Zannini, Elke Karin ArendtAbstract:Abstract A growing number of consumers opt for plant based Milk Substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance with a worldwide prevalence of 75% and cow's Milk allergy. Also in countries where mammal Milk is scarce and expensive, plant Milk Substitutes serve as a more affordable option. However many of these products have sensory characteristics objectionable to the mainstream Western palate. Technologically, plant Milk Substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's Milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid and formulating the final product. Homogenisation and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy type products. The nutritional properties depend on the plant source, processing and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant Milk Substitutes are used to replace cow's Milk in the diet e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant based Substitutes can offer a sustainable alternative to dairy products.
Stephanie Jeske - One of the best experts on this subject based on the ideXlab platform.
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Formation, stability, and sensory characteristics of a lentil-based Milk substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
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evaluation of physicochemical and glycaemic properties of commercial plant based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke K. ArendtAbstract: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.
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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke Karin ArendtAbstract: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 (
Emanuele Zannini - One of the best experts on this subject based on the ideXlab platform.
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Formation, stability, and sensory characteristics of a lentil-based Milk substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
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evaluation of physicochemical and glycaemic properties of commercial plant based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke K. ArendtAbstract: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.
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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Plant Foods for Human Nutrition, 2017Co-Authors: Stephanie Jeske, Emanuele Zannini, Elke Karin ArendtAbstract: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 (
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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
Critical Reviews in Food Science and Nutrition, 2016Co-Authors: Outi Elina Mäkinen, Viivi Wanhalinna, Emanuele Zannini, Elke Karin ArendtAbstract:Abstract A growing number of consumers opt for plant based Milk Substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance with a worldwide prevalence of 75% and cow's Milk allergy. Also in countries where mammal Milk is scarce and expensive, plant Milk Substitutes serve as a more affordable option. However many of these products have sensory characteristics objectionable to the mainstream Western palate. Technologically, plant Milk Substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's Milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid and formulating the final product. Homogenisation and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy type products. The nutritional properties depend on the plant source, processing and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant Milk Substitutes are used to replace cow's Milk in the diet e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant based Substitutes can offer a sustainable alternative to dairy products.
Thulja Trikamjee - One of the best experts on this subject based on the ideXlab platform.
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cow s Milk Substitutes for children nutritional aspects of Milk from different mammalian species special formula and plant based beverages
Nutrients, 2019Co-Authors: Elvira Verduci, Sofia Delios, Lucia Cerrato, Pasquale Comberiati, Mauro Calvani, Samuele Palazzo, Alberto Martelli, Massimo Landi, Thulja TrikamjeeAbstract:Cow’s Milk and dairy are commonly consumed foods in the human diet and contribute to maintaining a healthy nutritional state, providing unique sources of energy, calcium, protein, and vitamins, especially during early childhood. Milk formula is usually made from cow’s Milk and represents the first food introduced into an infant’s diet when breastfeeding is either not possible or insufficient to cover nutritional needs. Very recently, increased awareness of cow’s Milk protein allergy and intolerance, and higher preference to vegan dietary habits have influenced parents towards frequently choosing cows’ Milk Substitutes for children, comprising other mammalian Milk types and plant-based Milk beverages. However, many of these Milk alternatives do not necessarily address the nutritional requirements of infants and children. There is a strong need to promote awareness about qualitative and quantitative nutritional compositions of different Milk formulas, in order to guide parents and medical providers selecting the best option for children. In this article, we sought to review the different compositions in terms of macronutrients and micronutrients of Milk from different mammalian species, including special Milk formulas indicated for cow’s Milk allergy, and of plant-based Milk alternatives.