Pantnagar Journal of Research

Abstract

Consumers are increasingly turning to alternatives to cow’s milk due to health concerns such as lactose intolerance, cow’s milk allergies, calorie control, high cholesterol, and a growing preference for vegan diets. This study aimed to develop a plant-based milk substitute using a blend of red rice milk, groundnut milk, and ragi milk, with mango pulp added for flavour. The formulation consisted of 50% red rice (Jyothi), 40% groundnut milk, and 10% ragi milk to approximate the composition of cow’s milk. Mango pulp was added in varying amounts (10%-30%), and sensory evaluation using a nine-point hedonic scale determined the optimal formulation. The blend containing 70% plant-based milk and 30% mango pulp received the highest score of 8.30 for overall acceptability. Nutritional analysis of the selected formulation showed it contained 69.98 kcals of energy, 6.54 g carbohydrates, 5.78 g protein, 2.3 g fat, 4.10 g starch, 94.2% moisture, pH 4.28, and TSS 10°Brix. Microbial analysis indicated no bacterial, fungal, or yeast growth during storage. This plant-based milk offers a promising alternative for those with lactose intolerance or milk allergies, as well as a flavourful, nutritious option for children with digestive issues related to dairy products