VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ

Year 2023, Volume: 48 Issue: 6, 1318 - 1334, 15.12.2023

Canan Altınay , Tuba Şanlı

https://doi.org/10.15237/gida.GD23114

Abstract

Sütün besleyici birçok faydasına rağmen son yıllarda bazı tüketiciler tarafından süt alternatifi ürünlere eğilim artmıştır. Etik, çevresel nedenler, hayvan refahı ve sağlık sorunları sebebiyle hayvansal gıda tüketmeyen kitle tarafından hayvan sütüne alternatif olan bitkisel bazlı ürünler tüketilmektedir. Bitki bazlı alternatif ürünler diyet lifleri, mineraller, vitaminler ve antioksidan maddeler açısından sağlık üzerine olumlu katkı sağlamakla birlikte ticari bitki bazlı alternatif ürünler bazı besin bileşenleri açısından yetersizdir. Ayrıca söz konusu ürünler renk ve kıvam özellikleri yönünden inek sütüne benzemesine rağmen tat ve aroma özellikleri açısından yetersizdir. Bitki bazlı alternatifler katı partiküller, proteinler, yağ kürecikleri ve nişasta granüllerini içeren kolloidal sistemlerdir. Üretim basamakları temelde ön işlemler, öğütme, süzme, katkı maddeleri ilavesi, homojenizasyon ve pastörizasyon aşamalarını kapsamaktadır. Son ürünün besin bileşimi ve koloidal stabilitesi büyük ölçüde hammadde bileşenlerine, işleme koşullarına ve depolamaya bağlı olarak değişmektedir. Bu derlemede, bitki bazlı alternatif ürünlerin bileşim özellikleri ve üretim teknolojisi hakkında önceki araştırmalar incelenmiş ve bulguları özetlenmiştir.

Keywords

vegan beslenme, bitki bazlı süt alternatifleri, bitkisel proteinler, sağlık ve beslenme

SOME ALTERNATIVE DAIRY PRODUCTS IN VEGAN NUTRITION: TECHNOLOGICAL AND NUTRITIONAL ASPECT

Abstract

Although cow's milk is known to provide numerous nutritional benefits, there has been a recent upsurge in the popularity of plant-based milk alternatives. Plant-based milk alternatives are gaining popularity among those who avoid animal products for ethical, environmental, animal welfare, or health reasons. While plant-based alternatives offer a range of health advantages, such as dietary fibers, minerals, vitamins, and antioxidant substances, they may not be as nutritionally complete as cow's milk. Plant-based alternatives are complex systems that contain solid particles, proteins, fat globules, and starch granules. The production process involves pre-treatment, grinding, filtration, addition of additives, homogenization, and pasteurization, and the nutritional composition and stability of the final product are influenced by the raw materials, processing conditions, and storage. This review summarizes the findings of previous research on the nutritional composition and production processes of plant-based dairy alternatives.

Keywords

vegan diet, plant-based milk substitute, plant proteins, health and nutrition

References

• Alae-Carew, C., Green, R., Stewart, C., Cook, B., Dangour, A.D. Scheelbeek, P.F.D. (2022). The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of The Total Environment 807(3), 151041, doi: 10.1016/ j.scitotenv.2021.151041.
• Anonymous. (2017). Türk Gıda Kodeksi Çiğ Sütün Arzına Dair Tebliği. 27 Nisan 2017 tarih ve 30050 sayılı Resmî Gazete, Ankara. Tebliğ No: 2017/20. https://www.resmigazete.gov.tr/eskiler/2017/04/20170427-2.htm
• Anonymous. (2015). Türkiye’ye Özgü Beslenme Rehberi. Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü (ed.), Merdiven Reklam Tanıtım, Ankara, s. 96. ISBN: 978-975-491-408-5.
• Applegate, L. (2011). Beslenme ve Diyet-Temel İlkeleri. Özpınar, H. (çeviri ed.), Kendall/Hunt Publishing, Iowa, pp. 544.
• Atalar, İ. (2019). Functional kefir production from high pressure homogenized hazelnut milk. LWT 107: 256-263, doi: 10.1016/ j.lwt.2019.03.013.
• Autio, M., Sekki, S., Autio, J., Peltonen, K., Niva, M. (2023). Towards de-dairyfication of the diet?—Consumers downshifting milk, yet justifying their dairy pleasures. Front. Sustain. 4, 975679, doi: 10.3389/frsus.2023.975679.
• Aydar, E.F., Mertdinç, Z., Demircan, E., Koca Çetinkaya, S. Ozçelik, B. (2023). Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics. Innovative Food Science and Emerging Technologies 83, 103254, doi: 10.1016/j.ifset.2022.103254.
• Aydar, E.F., Tutuncu, S. Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods 70, 103975, doi: 10.1016/j.jff.2020.103975.
• Bandla, S., Choudhary, R., Watson, D.G. Haddock, J. (2012). UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores. LWT - Food Science and Technology 46(1): 71-76. doi: 10.1016/j.lwt.2011.10.024.
• Baysal, A. (2002). Beslenme. 21. Baskı, Hatiboğlu Yayınevi, Ankara, Türkiye, 560 s. ISBN:.
• Bernat, D., Cháfer, M., Rodríguez-García, J., Chiralt, A., González-Martínez, C. (2015). Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT - Food Science and Technology 62(1): 488-496, doi: 10.1016/ j.lwt.2014.10.045.
• Bocker, R. ve Silva, E.K. (2022). Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. Future Foods 5, 100098, doi: 10.1016/j.fufo.2021.100098.
• Boeck, T., Sahin, A.W., Zannini, E. Arendt, E.K. (2021). Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety 20(4): 3858-3880, doi: 10.1111/1541-4337.12778.
• Borin, J.F., Knight, J., Holmes, R.P., Joshi, S., Goldfarb, D.S. Loeb, S. (2021). Plant-Based Milk Alternatives and Risk Factors for Kidney Stones and Chronic Kidney Disease. J. Ren. Nutr. 32: 363–365, doi: 10.1053/j.jrn.2021.03.011.
• Boukid, F., Hassoun, A., Zouari, A., Tülbek, M.Ç., Mefleh, M., Aït-Kaddour, A. Castellari, M. (2023). Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 12, 1005, doi: 10.3390/ foods12051005.
• Bridges, M. (2018). Moo-ove Over, Cow’s Milk: The Rise of Plant-Based Dairy Alternatives. Pract. Gastroenterol. 42(1): 20–27.
• Casagrande, S.S., Gary-Webb, T.L. (2010). Chapter 8 - Trends in US Adult Fruit and Vegetable Consumption. In: Bioactive Foods in Promoting Health, Watson, R.R., Preedy, V.R. (ed.), Academic Press, the UK, pp. 111-130. ISBN: 978-0-12-374938-3.
• Catanzaro, R., Sciuto, M., Marotta, F. (2021). Lactose intolerance: An update on its pathogenesis, diagnosis, and treatment. Nutrition Research 89: 23-34, doi: 10.1016/ j.nutres.2021.02.003.
• Chawafambira, A., Jombo, T.Z., Mkungunugwa, T. (2022). Effect of Lacticasesibacillus rhamnosus Yoba fermentation on physicochemical properties, amino acids and antioxidant activity of Cowpea-Peanut milk. Journal of Food Quality 2022, 3192061, doi: 10.1155/2022/3192061.
• Chen, Y., Zhang, H., Liu, R., Mats, L., Zhu, H., Pauls, K.P. Deng, Z., Tsao, R. (2019). Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models. Journal of Functional Foods 53, 125-135, doi: 10.1016/j.jff.2018.12.013.
• Choudhary, S., Singh, M., Sharma, D., Attri, S., Sharma, K., Goel, G. (2019). Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk. Probiotics & Antimicro. Prot. 11: 813–819, doi: 10.1007/s12602-018-9432-9.
• Craig, W.J., Mangels, A.R., Brothers, C.J. (2022). Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives. Nutrients 14, 1247, doi:10.3390/ nu14061247.
• Cui, L., Qiuju, J., Zhao, J., Hou, D., Zhou, S. (2023). A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications. Food Funct. 14, 5858, doi: 10.1039/d3fo00893b.
• Değerli, C., El, S.N. (2019). Optimum beslenmede sağlıklı atıştırmalıkların yeri. GIDA, 44 (6): 988-999, doi: 10.15237/gida.GD19071.
• Devnani, B., Ong, L., Kentish, S., Gras, S. (2020). Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food Chemistry 325, 126901, doi: 10.1016/j.foodchem.2020.126901.
• Dewiasty, E., Setiati, S., Agustina, R., Roosheroe, A.G., Abdullah, M., Istanti, R., de Groot, L. (2021). Prevalence of lactose intolerance and nutrients intake in an older population regarded as lactase non-persistent. Clinical Nutrition ESPEN 43, 317-321, doi: 10.1016/ j.clnesp.2021.03.033.
• Dharini, M., Jaspin, S., Mahendran, R. (2023). Cold plasma bubbling: Impact on safety, physicochemical properties, and nutritional quality of sesame milk. Food and Bioproducts Processing 139: 109-120, doi: 10.1016/ j.fbp.2023.03.005.
• Erk, G., Seven, A., Akpınar, A. (2019). Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri. GIDA 44(3): 453-462, doi: 10.15237/gida.GD18083.
• Escobar-Sáez, D., Montero-Jiménez, L., García-Herrera, P., Sánchez-Mata, M.C. (2022). Plant-based drinks for vegetarian or vegan toddlers: Nutritional evaluation of commercial products, and review of health benefits and potential concerns. Food Research International 160, 111646, doi: 10.1016/j.foodres.2022.111646.
• FDC. (2023). FoodData Central. www.fdc.nal.usda.gov/ (Accessed: 14.05.2023).
• Firth, J., Gangwisch, J.E., Borisini, A., Wootton, R.E., Mayer, E.A. (2020). Food and mood: how do diet and nutrition affect mental wellbeing? BMJ, 371, doi: 10.1136/bmj.m2382.
• FRSC (Food Regulation Standing Committee) (2019). Misleading Descriptions For Food Options Paper [Press release]. www.health.gov.au/sites/default/files/documents/2020/04/foi-request-1456-food-labelling-misleading-descriptions-for-food-options-paper.pdf (Accessed: 15 July 2023).
• FSSAI (Food Safety and Standards Authority of India). (2021). State Food Safety Departments are directed to investigate the alleged use of dairy terms on the labels of plant based beverages and food products [Press release]. www.fssai.gov.in/upload/press_release/2021/09/6134e1e56895bPress_Release_Diary_Term_04_09_2021.pdf (Accessed: 15 July 2023).
• Gallego-Narbón, A., Zapatera, B., Barrios, L., Vaquero, M.P. (2019). Vitamin B12 and folate status in Spanish lacto-ovo vegetarians and vegans. Journal of Nutritional Science 8(7): 1-8, doi: 10.1017/jns.2019.2.
• Gamba, R.R., Yamamoto, S., Abdel-Hamid, M., Sasaki, T., Michihata, T., Koyanagi, T., Enomoto, T. (2020). Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk. International Journal of Microbiology, 7019286, doi: 10.1155/ 2020/7019286.
• Gantt, K. (2020). Almonds and Confusion in the Dairy Industry: If Almonds and Water Equal Milk, Do Almonds Equal Dairy. North East Journal of Legal Studies 40: 62-81.
• Gobbi, L., Salvatore C., Mattia R., Roberto R. (2019). Biogenic Amines Determination in “Plant Milks”. Beverages 5(2), doi: 10.3390/ beverages5020040.
• Gökçen, M., Aksoy, Y.C., Ateş Özcan B. (2019). Vegan beslenme tarzına sağlık açısından genel bakış. Sağlık ve Yaşam Bilimleri Dergisi 1(2): 50-54, doi: 10.33308/2687248X.201912152.
• Grossmann, L., Kinchla, A.J., Nolden, A., McClements, D.J. (2021). Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Compr. Rev. Food Sci. Food Saf. 20: 2206-2233, doi: 10.1111/1541-4337.12718.
• Harper, A.R., Dobson, R.C.J., Morris, V.K., Moggré, G. (2022). Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microbial Biotechnology 15(5): 1404-1421, doi: 10.1111/1751-7915.14008.
• Hasan, M., Maheshwari, C., Dhaka, A., Meena, N.L., Taria, S., Kumar, M., Garg, N.K. (2022). Plantbased beverages-A healthy alternate to bovine milk. Academia Letters, 5622, doi: 10.20935/AL5622.
• Hess, J.M. (2022). Modeling Dairy-Free Vegetarian and Vegan USDA Food Patterns for Nonpregnant, Nonlactating Adults. The Journal of Nutrition 152: 2097-2108, doi: 10.1093/ jn/nxac100.
• Huang, W., Dong, A., Pham, H.T., Zhou, C., Huo, Z., Wätjen, A.P., Prakash, S., Bang-Berthelsen, C.H., Turner, M.S. (2023). Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives. Food Microbiology 112, 104243, doi: 10.1016/j.fm.2023.104243.
• Huang, Y., Thompson, T., Wang, Y., Yu, Q., Zhu, L., Xu, X., Wen, Z.T., Townsend, J.A. (2019). Analysis of cariogenic potential of alternative milk beverages by in vitro Streptococcus mutans biofilm model and ex vivo caries model. Archives of Oral Biology 105: 52–58, doi: 10.1016/ j.archoralbio.2019.05.033.
• IDF (International Dairy Federation) (2020). The Codex General Standard for the Use of Dairy Terms - Its nature, intent, and implications [Position paper]. www.fil-idf.org/wp-content/uploads/2020/11/IDF-Position-Paper-The-Codex-general-standard-for-the-use-of-dairy-terms-FINAL.pdf (Accessed: 15.July 2023).
• Iorio, M.C., Bevilacqua, A., Corbo, M.R., Campaniello, D., Sinigaglia, M., Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry 52: 477-483, doi: 10.1016/ j.ultsonch.2018.12.026.
• Jeske, S., Zannini, E., Arendt, E.K. (2017). Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods Hum. Nutr. 72: 26-33, doi: 10.1007/s11130-016-0583-0.
• Kaur, P., Kaur, K., Basha, S.J., Kennedy, J.F. (2022). Current trends in the preparation, characterization and applications of oat starch — A review. International Journal of Biological Macromolecules 212: 172-181, doi: 10.1016/ j.ijbiomac.2022.05.117.
• Kris-Etherton, P.M., Petersen, K.S., Hibbeln, J.R., Hurley, D., Kolick, V., Peoples, S., Rodriguez, N., Woodward-Lopez, G. (2021). Nutrition and behavioral health disorders: depression and anxiety. Nutr. Rev. 79(3): 247-260, doi: 10.1093/nutrit/nuaa025.
• Lodha, D., Das, S., Hati, S. (2021). Antioxidantactivity, total phenolic content and biotransformation of isoflavones during soy lactic-fermentations. J. Food Process Preserv. 45, 15583, doi: 10.1111/jfpp.15583.
• Makinen, O.E., Wanhalinna, V., Zannini, E., Arendt, E.K. (2016). Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Critical Reviews in Food Science and Nutrition 56: 339–349, doi: 10.1080/10408398.2012.761950.
• Manzoor, M.F., Zeng, X.A., Ahmad, N., Ahmed, Z., Rehman, A., Aadil, R.M., Roobab, U. Siddique, R., Rahaman, A. (2020). Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage. J. Food Process Preserv. 44, 14541, doi: 10.1111/jfpp.14541.
• McClements, D.J., Newman, E., McClements, I.F. (2019). Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Comprehensive Reviews in Food Science and Food Safety 18: 2047-2067, doi: 10.1111/1541-4337.12505.
• McHugh, T. (2018). How plant-based milks are processed. Food Technology 72: 63–64.
• Metin, M. (2008). Süt teknolojisi sütün bileşimi ve işlemesi. 7. Baskı. Ege Üniversitesi Basımevi, Bornova, İzmir, Türkiye, 802 s. ISBN: 975-483-279-X.
• Mozaffarian, D., Rosenberg, I., Uauy, R. (2018). History of modern nutrition science-implications for current research, dietary guidelines, and food policy. BMJ 361, 2392, doi: 10.1136/bmj.k2392.
• Munekata, P.E.S., Domínguez, R., Budaraju, S., Roselló-Soto, E., Barba, F.J., Mallikarjunan, K., Roohinejad, S., Lorenzo, J.M. (2020). Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods 9(3), 288, doi: 10.3390/foods9030288.
• Musa-Veloso, K. ve Juana, J. (2020). Regulation and Labeling of Plant-Based Beverages and Simulated Meat, Poultry, and Egg Products in Canada and the United States. Cereal Foods World 65(4), doi: 10.1094/CFW-65-4-0044.
• Nawaz, M.A., Tan, M., Øiseth, S., Buckow, R. (2022). An Emerging Segment of Functional Legume-Based Beverages: A Review. Food Reviews International 38(5): 1064-1102, doi: 10.1080/87559129.2020.1762641.
• Nowshin, H., Kumkum, D., Begum, A.A., Mazumder, A.R. (2018). Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk. Journal of the Bangladesh Agricultural University 16(1): 158-162, doi: 10.3329/jbau.v16i1.36497.
• Oduro, A.F., Saalia, F.K., Adjei, M.Y. B. (2021). Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations. Food Quality and Preference 93, 104271, doi: 10.1016/j.foodqual.2021.104271.
• Onyesom, I., Enaholo, A.T., Mordi, J. (2005). Effect of Processing Techniques on The Contents of Flatulence Factors and Emulsion Properties of Cowpea (Vigna unguiculata). J. Appl. Sci. Environ. Mgt. 9(2): 65-72, doi: 10.4314/ jasem.v9i2.17293.
• Patisaul, H.B. ve Jefferson, A. (2010). The pros and cons of phytoestrogens. Frontiers in Neuroendocrinology 31(4): 400-419, doi: 10.1016/ j.yfrne.2010.03.003.
• Paul, A.A., Kumar, S., Kumar, V., Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical Reviews in Food Science and Nutrition 60(18): 3005-3023, doi: 10.1080/ 10408398.2019.1674243.
• Pineli, L.d.L.d.O., Botelho, R.B.A., Zandonadi, R.P., Solorzano, J.L., de Oliveira, G.T., Reis, C.E.G., Teixeira, D.d.S. (2015). Low Glycemic Index and Increased Protein Content in a Novel Quinoa Milk. LWT-Food Sci. Technol. 63(2): 1261–1267, doi: 10.1016/j.lwt.2015.03.094.
• Pointke, M., Albrecht, E.H., Geburt, K., Gerken, M., Traulsen, I., Pawelzik, E. (2022) A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value. Sustainability 14, 7996, doi: 10.3390/su14137996.
• Popova, A. ve Mihaylova, D. (2019). Antinutrients in Plant-based Foods: A Review. The Open Biotechnology Journal 13: 68-76, doi: 10.2174/1874070701913010068.
• Prasad, R. ve Shivay, Y.S. (2020). Cow milk protein allergy and lactose intolerance. Current Science 118(9): 1375-1378, doi: 10.18520/cs/ v118/i9/1375-1378.
• Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A.C., Jiménez-Munguía, M.T., Mani-López, E., López-Malo, A. (2023) Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International 39(4): 2320-2351, doi: 10.1080/87559129.2021.1952421.
• Romero, A.C., Sartori, A.G.O., Caetano-Silva, M.E., de Alencar, S.M., Calori, M.A., Augusto, P.E.D. (2023). Ozone processing of peanut “milk”: Degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens. Journal of Cleaner Production 405, 136950, doi: 10.1016/j.jclepro.2023.136950.
• Röös, E., Garnett, T., Watz, V., Sjörs, C. (2018). The role of dairy and plant based dairy alternatives in sustainable diets. Swedish University of Agricultural Sciences, the research platform Future Food, Uppsala, Sweden, 146 p. ISBN: 978-91-576-9604-5.
• Sakkas, H., Bozidis, P., Touzios, C., Kolios, D., Athanasiou, G., Athanasopoulou, E., Gerou, I., Gartzonika, C. (2020). Nutritional status and the ınfluence of the vegan diet on the gut microbiota and human health. Medicina 56(2):88, doi: 10.3390/medicina56020088.
• Scholz-Ahrens, K.E., Ahrens, F., Barth, C.A. (2020). Nutritional and health attributes of milk and milk imitations. European Journal of Nutrition 59: 19–34, doi: 10.1007/s00394-019-01936-3.
• Sethi, S., Tyagi, S.K., Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. J. Food Sci. Technol. 53(9): 3408-3423, doi: 10.1007/s13197-016-2328-3.
• Sharma, A.K., Lourembam, B., Bisht, B. (2020). New Approach to Plant-Based Milk Alternatives-A Review. Ind. J. Pure App. Biosci. 8(3): 130-133, doi: 10.18782/2582-2845.8108.
• Shen, P., Walker, G.D., Yuan, Y., Reynolds, C., Stanton, D.P., Fernando, J.R., Reynolds, E.C. (2019). Effects of soy and bovine milk beverages on enamel mineral content in a randomized, double-blind in situ clinical study. Journal of Dentistry 88, 103160, doi: 10.1016/ j.jdent.2019.06.007.
• Shkembi, B. ve Huppertz, T. (2023). Impact of dairy products and plant-based alternatives on dental health: food matrix effects. Nutrients, 15(6):1469, doi: 10.3390/nu15061469.
• Shori, A.B., Aljohani, G.S., Al-zahrani, A.J., Al-sulbi, O.S., Baba, A.S. (2022). Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp., LWT 153, 112482, doi: 10.1016/j.lwt.2021.112482.
• Silva, A.R.A., Silva, M.M.N., Ribeiro, B.D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International 131, 108972, doi: 10.1016/j.foodres.2019.108972.
• Sirirat, D. ve Jelena, P. (2010). Bacterial inhibition and antioxidant activity of Kefir produced from Thai Jasmine rice milk. Biotechnology 9(3): 332-337, doi: 10.3923/biotech.2010.332.337.
• Stare, F.J. ve McWilliams, M. (1973). Living Nutrition. John Wiley & Sons Publishing, New York, the USA, 467 p. Strieder, M.M., Silva, E.K., Mekala, S., Meireles, M.A.A., Saldaña, M.D.A. (2022). Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity. Innovative Food Science & Emerging Technologies 82, 103212, doi: 10.1016/j.ifset.2022.103212.
• Sumner, O. ve Burbridge, L. (2020). Plant-based milks: the dental perspective. British Dental Journal, doi: 10.1038/s41415-020-2058-9.
• Sutedja, A.M., Ito, A., Yanase, E., Batubara, I., Fardiaz, D., Lioe, H.N. (2022). Influence of jack bean (Canavalia ensiformis (L) DC) milk processing on bioactive compounds and its antioxidant activity. Food Science and Technology 42, 11521, doi: 10.1590/fst.11521.
• Tamer A., Nalbant A. (2021). Beslenme ve Bağışıklık Sistemi. Sakarya Tıp Dergisi 11(2): 458-466, doi: 10.31832/smj.896467.
• Tangyu, M., Fritz, M., Tan, J.P., Ye, L., Bolten, C.J., Bogicevic, B., Wittmann C. (2023). Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception. Microb Cell Fact. 22, 133, doi: 10.1186/s12934-023-02147-6.
• Tangyu, M., Muller, J., Bolten, C.J., Wittmann C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Appl. Microbiol Biotechnol. 103: 9263-9275, doi: 10.1007/s00253-019-10175-9.
• Tong, S.C., Siow, L.F., Tang, T.K., Lee, Y.Y. (2022). Plant-based milk: unravel the changes of the antioxidant index during processing and storage – A review. Critical Reviews in Food Science and Nutrition 15: 1-19, doi: 10.1080/10408398.2022.2143477.
• Vallath, A., Shanmugam, A., Rawson, A. (2022).Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk. Trends in Food Science & Technology 124: 51-62, doi: 10.1016/j.tifs.2022.03.028.
• Vanga, S.K., Wang, J., Raghavan, V. (2020). Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins. LWT, 131, 109708, doi:10.1016/j.lwt.2020.109708.
• Varghese, T. ve Pare, A. (2019). Effect of microwave assisted extraction on yield and protein characteristics of soymilk. Journal of Food Engineering 262: 92-99, doi: 10.1016/ j.jfoodeng.2019.05.020.
• Verni, M., Demarinis, C., Rizzello, C.G., Baruzzi, F. (2020). Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods 9(7), 893, doi: 10.3390/foods9070893.
• Vogelsang-O'Dwyer, M., Sahin, A.W., Zannini, E., Arendt, E.K. (2022). Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: Effect of protein source and homogenization pressure. J. Sci. Food Agric. 102: 5086-5097, doi: 10.1002/jsfa.11230.
• Vorster, H.H. (2009). Introduction to Human Nutrition: A Global Perspective on Food and Nutrition. In: Introduction to Human Nutrition, Gibney, M.J., Lanham-New, S.A., Cassidy, A., Vorster, H.H. (ed.), 2nd Edition, Wiley-Blackwell, the UK, pp. 1-11. ISBN: 978-1-4051-6807-6.
• Yadav, D.N., Bansal, S., Jaisval, A.K., Singh, R. (2017). Plant Based Dairy Analogues: An Emerging Food. Agricultural Research & Technology 10(2), 555781, doi: 10.19080/ ARTOAJ.2017.10.555781.
• Yılmaz Tuncel, N., Korkmaz, F., Polat, H., Tuncel, N.B. (2022). Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology. J Food Sci Technol 59: 3448–3457, doi: 10.1007/s13197-021-05332-w.
• Yücecan, S. (2012). Optimal Beslenme. Klasmat Matbaacılık, Yayın No: 726, Ankara, Türkiye. ISBN: 978-975-590-242-5.
• Zhang, X., Liu, S., Xie, B., Sun, Z. (2022). An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation. Journal of Food Quality 1665524, doi: 10.1155/2022/1665524.
• Zhou, H., Zheng, B., Zhang, Z., Zhang, R., He, L., McClements, D.J. (2021). Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study. Journal of Agricultural and Food Chemistry 69(14): 4223-4233, doi: 10.1021/acs.jafc.1c01525.