Effect of addition white potato milk and sweet potato milk as an alternative to animal milk and an effective probiotic on the quality and nutritional characteristics of cake.

Plant-based milk alternatives is similar milk due to their nutritious content, bioavailability and environmental sustainability as an inexpensive alternative in developing countries or cow’s milk is insufficient. Potato milk is a novel substitute, due to it is a better source of protein, vitamins and minerals. It consume as functional food due its antioxidants and phytochemicals content. This study aimed to assess the addition of white potato milk and sweet potato milk as an alternative to animal milk and an effective probiotic on the quality and nutritional characteristics of cake. Alternative milk was prepared of potato and sweet potato. Chemical, physical and sensory properties were determined. Results showed significant differences between potato milk, sweet potato milk and buffalo milk. Protein recorded (4.2 %, 9.8 % and 3.2 %). Fat and ash content had high (2.9 % and 1.1%) in potato milk compared to buffalo milk (2.1% and 0.8%). Also magnesium, potassium, zinc and iron were (41.7, 210.6, 1.8 and 0.8 mg) compared to buffalo milk (30.3, 165.9, 0.24 and 0.14 mg). Sweet potato milk had the highest values in sensory evaluation, taste, flavor and texture were (9.4, 9.7 and 9.5) compared to potato milk (7.4, 8.3 and 8.0), but color and overall acceptability values in potato milk were high results (9.4 and 8.2) compared to sweet potato milk (7.7 and 7.3).  Physical properties were acceptability. Conclusion: Potato milk can be as a functional food, alternative milk and an effective probiotic on the quality and nutritional characteristics of cake.