milk substitutes

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• Published Subscription 25 Jan 2023

  Nondairy desserts: Potential ingredients for the development of innovative formulations

  By Tainá Pinheiro de Oliveira, Beatriz Santos de Almeida, Clícia Maria de Jesus Benevides, Laise Cedraz Pinto

  Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article →