Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk

Abstract

Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was carried thus out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative