Preparing Formula of White Chocolate free lactose from Coconut, Oat and Rice Milk: Chemical and Nutritional Studies

نوع المستند : المقالة الأصلية

المؤلفون

1 Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

2 High Institute of Public Health, Alexandria University, Alexandria, Egypt

المستخلص

Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance. Rice, oat and coconut milk are a plant–based milk alternative, which are rich in nutritional value. White chocolate was prepared from cow, rice, oat and coconut milk. The result of chemical composition of cow white milk chocolate showed no significant difference in the protein contents compared to white chocolate prepared from plant based milk. Coconut chocolate contains the highest percent of fat (58.30%) and fiber (5.40%) compared to white milk chocolate which showed (54.7%) of fat and non-fiber. The oat chocolate has the highest percentage of carbohydrates (44. 0%).Minerals results showed that calcium was high in cow and rice white milk chocolate and coconut white milk chocolate was high in potassium. The pH values of plant based milk were close to cow milk. Antioxidants activity of coconut white milk chocolate was the highest (64.60%) compared to other prepared chocolate. HPLC analysis of sugar profile extracted from cow milk chocolate showed the presence of lactose sugar at a rate of 3.90%, and its absence in chocolate prepared from plant-based milk. The sensory evaluation of white chocolate revealed that the overall acceptability of coconut chocolate, was more followed with oat, rice and the cow milk chocolate. This study provides new visions for plant-based milk alternatives which have high nutrients values to meeting the needs of lactose intolerant people.

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