Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.) Nutritional and sensory properties of plant-based milk …
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Abstract
This work evaluated the nutritional properties as well as sensory properties of the milk produced from roasted seeds and defatted rods, a by-product of the process of cold press oil extraction of Sacha inchi. The protein content of the raw seed decreased to 55.34%. Fat and calorie contents of the defatted nut milk were less than for roasted nut milk. However, the protein and sodium quantity in both fat and non-fat nut milk were found to be at similar levels of approximately 4% per serving size. Nevertheless, Thai FDA has restricted the quantity of defatted rods in food supplements to only 1.5 g per day. Hence, the final product and the sensory aspect of this study focused on only the plant-based roasted Sacha inchi product. The preference test for the roasted Sacha inchi milk, including original, matcha green tea, and cocoa flavor was assessed. The result showed that the cocoa flavor exhibited the highest score. Additionally, the microbial studies, such as the aerobic plate count, and the number of toxic bacteria, and aflatoxins were designated as less than the regulation limit in milk. As a result, the plant-based dairy produced from Sacha inchi was safe and good for the customer's health.
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References
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Cárdenas D.M., Gómez Rave L.J., Soto J.A. Biological activity of sacha inchi (Plukenetia volubilis Linneo) and potential uses in human health: A review. Food Technology and Biotechnology, 2021, 59(3): 253-266. https://doi.org/10.17113/ftb.59.03.21.6683
Chirinos R., Necochea O., Pedreschi R., Campos D. Sacha inchi (Plukenetia volubilis L.) shell: An alternative source of phenolic compounds and antioxidants. International Journal of Food Science & Technology, 2016, 51(4): 986-993. https://doi.org/10.1111/ijfs.13049
Chirinos R., Pedreschi R., Domínguez G., Campos D. Comparison of the physico-chemical and phytochemical characteristics of the oil of two Plukenetia species. Food Chemistry, 2015, 173(4): 1203-1206. https://doi.org/10.1016/j.foodchem.2014.10.120
Cordero-Clavijo L.M., Serna-Saldívar S.O., Lazo-Vélez M.A., González J.F.A., Panata-Saquicilí D., Briones-Garcia M. Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Journal of Food Measurement and Characterization, 2021, 15(6): 5071-5077. https://doi.org/10.1007/s11694-021-01084-5
Do J.H., Choi D.K. Aflatoxins: Detection, toxicity, and biosynthesis. Biotechnology and Bioprocess Engineering, 2007, 12(6): 585-593. https://doi.org/10.1007/BF02931073
Hanssen H.P., Schmitz-Hübsch M. Sacha Inchi (Plukenetia volubilis L.) Nut Oil and Its Therapeutic and Nutritional Uses. In: Nuts and Seeds in Health and Disease Prevention (V.R. Preedy, R.R. Watson, V.B. Patel Eds.). Academic Press, 2011, pp. 991-994, Print ISBN: 978-0-12-375688-6, e-book ISBN: 978-0-12-375688-6, https://doi.org/10.1016/B978-0-12-375688-6.10117-3
Institute of Medicine and National Research Council. Scientific Criteria to Ensure Safe Food. The National Academies Press, Washington, DC, 2003.
ISO 7932:2004 (en). Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of presumptive Bacillus cereus - colony count technique at 30°C. International Organization for Standardization (ISO), 2004. Available at: https://www.iso.org/obp/ui/#iso:std:iso:7932:ed-3:v1:en
Jeske S., Zannini E., Arendt E.K. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 2017, 72(1): 26-33. https://doi.org/10.1007/s11130-016-0583-0
Kanphet K.W. Compendium of Methods for Food Analysis. National Bureau of Agricultural Commodity and Food Standards, Bangkok, 2003, Print: 9789744220158.
Kerley C.P. A review of plant-based diets to prevent and treat heart failure. Cardiac Failure Review, 2018, 4(1): 54-61. https://doi.org/10.15420/cfr.2018:1:1
Lim L., Banwell C., Bain C., Banks E., Seubsman S., Kelly M., Yiengprugsawan V., Sleigh A. Sugar sweetened beverages and weight gain over 4 years in a Thai national cohort – A prospective analysis. PLOS ONE, 2014, 9(5): e95309. https://doi.org/10.1371/journal.pone.0095309
Maersk M., Belza A., Stødkilde-Jørgensen H., Ringgaard S., Chabanova E., Thomsen H., Pedersen S.B., Astrup A., Richelsen B. Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: A 6-mo randomized intervention study. The American Journal of Clinical Nutrition, 2011, 95(2): 283-289. https://doi.org/10.3945/ajcn.111.022533
Martino J.V., Van Limbergen J., Cahill L.E. The role of carrageenan and carboxymethylcellulose in the development of intestinal inflammation. Frontiers in Pediatrics, 2017, 5(5): https://doi.org/10.3389/fped.2017.00096
Mattila P., Mäkinen S., Eurola M., Jalava T., Pihlava J.M., Hellström J., Pihlanto A. Nutritional value of commercial protein-rich plant products. Plant Foods for Human Nutrition, 2018, 73(2): 108-115. https://doi.org/10.1007/s11130-018-0660-7
Maurer N.E., Hatta-Sakoda B., Pascual-Chagman G., Rodriguez-Saona L.E. Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil. Food Chemistry, 2012, 134(2): 1173-1180. https://doi.org/10.1016/j.foodchem.2012.02.143
Oluwole O.O., Ofure P.O. Evaluation of microbial and nutritional values of commercially packaged soymilk sold in Akure, Nigeria. Journal of Nutritional Medicine and Diet Care, 2020, 6(1): 047 https://doi.org/10.23937/2572-3278/1510047
Pedersen A.N., Kondrup J., Børsheim E. Health effects of protein intake in healthy adults: A systematic literature review. Food & Nutrition Research, 2013, 57(3): 21245. https://doi.org/10.3402/fnr.v57i0.21245
Rawdkuen S., D’Amico S., Schoenlechner R. Physicochemical, functional, and in vitro digestibility of protein isolates from Thai and Peru sacha inchi (Plukenetia volubilis L.) oil press-cakes. Foods, 2022, 11(13): 1869. https://doi.org/10.3390/foods11131869
Rawdkuen S., Murdayanti D., Ketnawa S., Phongthai S. Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds. Food Bioscience, 2016, 15(5): 64-71. https://doi.org/10.1016/j.fbio.2016.05.004
Rodríguez G., Aguirre E., Córdova-Chang A., Muñoz-Saenz J.C., Baquerizo M., Brandolini A., Villanueva E., Hidalgo A. Modification of the nutritional quality and oxidative stability of lupin (Lupinus mutabilis sweet) and sacha inchi (Plukenetia volubilis L.) oil blends. Molecules, 2022, 27(21): 7315. https://doi.org/10.3390/molecules27217315
Ruegg P.L. Practical food safety interventions for dairy production. Journal of Dairy Science, 2003, 86(6): E1-E9. https://doi.org/10.3168/jds.S0022-0302(03)74034-X
Rukshan L., Nаvаzhylаva A., Kudin D. Quality analysis and prospects for the use of lupin seeds of Belarusian selection, Food Science and Applied Biotechnology, 2020, 3(1): 22-29. https://doi.org/10.30721/fsab2020.v3.i1.71
Sarma U.P., Bhetaria P.J., Devi P., Varma A. Aflatoxins: Implications on health. Indian Journal of Clinical Biochemistry, 2017, 32(2): 124-133. https://doi.org/10.1007/s12291-017-0649-2
Sathe S.K., Kshirsagar H.H., Sharma G.M. Solubilization, fractionation, and electrophoretic characterization of inca peanut (Plukenetia volubilis L.) proteins. Plant Foods for Human Nutrition, 2012, 67(3): 247-255. https://doi.org/10.1007/s11130-012-0301-5
Sethi S., Tyagi S.K., Anurag R.K. Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 2016, 53(9): 3408-3423. https://doi.org/10.1007/s13197-016-2328-3
Souza A.H.P., Gohara A.K., Rodrigues Â.C., Souza N.E., Visentainer J.V., Matsushita M. Sacha inchi as potential source of essential fatty acids and tocopherols: Multivariate study of nut and shell. Acta Scientiarum Technology, 2013, 35(4): 757-763. https://doi.org/10.4025/actascitechnol.v35i4.19193
Srichamnong W., Ting P., Pitchakarn P., Nuchuchua O., Temviriyanukul P. Safety assessment of Plukenetia volubilis (inca peanut) seeds, leaves, and their products. Food Science & Nutrition, 2018, 6(4): 962-969. https://doi.org/10.1002/fsn3.633
Sriwattana S., Pongsirikul I., Siriwoharn T., Chokumnoyporn N. Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptability. Chiang Mai University Journal of Natural Sciences, 2016, 5(3): 203-212.
Thorning T.K., Raben A., Thorning T., Soedamah-Muthu S.S., Givens I., Astrup A. Milk and dairy products: Good or bad for human health? An assessment of the totality of scientific evidence. Food & Nutrition Research, 2016, 60(11): 32527. https://doi.org/10.3402/fnr.v60.32527
Wang S., Zhu F., Kakuda Y. Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry, 2018, 265(11): 316-328. https://doi.org/10.1016/j.foodchem.2018.05.055
AOAC Official Method 991.14-1994. Coliform and Escherichia coli counts in foods. Association of Official Analytical Chemists (AOAC) International, 2002.
Aydar E.F., Tutuncu S., Ozcelik B. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 2020, 70(7): 103975. https://doi.org/10.1016/j.jff.2020.103975
Cárdenas D.M., Gómez Rave L.J., Soto J.A. Biological activity of sacha inchi (Plukenetia volubilis Linneo) and potential uses in human health: A review. Food Technology and Biotechnology, 2021, 59(3): 253-266. https://doi.org/10.17113/ftb.59.03.21.6683
Chirinos R., Necochea O., Pedreschi R., Campos D. Sacha inchi (Plukenetia volubilis L.) shell: An alternative source of phenolic compounds and antioxidants. International Journal of Food Science & Technology, 2016, 51(4): 986-993. https://doi.org/10.1111/ijfs.13049
Chirinos R., Pedreschi R., Domínguez G., Campos D. Comparison of the physico-chemical and phytochemical characteristics of the oil of two Plukenetia species. Food Chemistry, 2015, 173(4): 1203-1206. https://doi.org/10.1016/j.foodchem.2014.10.120
Cordero-Clavijo L.M., Serna-Saldívar S.O., Lazo-Vélez M.A., González J.F.A., Panata-Saquicilí D., Briones-Garcia M. Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Journal of Food Measurement and Characterization, 2021, 15(6): 5071-5077. https://doi.org/10.1007/s11694-021-01084-5
Do J.H., Choi D.K. Aflatoxins: Detection, toxicity, and biosynthesis. Biotechnology and Bioprocess Engineering, 2007, 12(6): 585-593. https://doi.org/10.1007/BF02931073
Hanssen H.P., Schmitz-Hübsch M. Sacha Inchi (Plukenetia volubilis L.) Nut Oil and Its Therapeutic and Nutritional Uses. In: Nuts and Seeds in Health and Disease Prevention (V.R. Preedy, R.R. Watson, V.B. Patel Eds.). Academic Press, 2011, pp. 991-994, Print ISBN: 978-0-12-375688-6, e-book ISBN: 978-0-12-375688-6, https://doi.org/10.1016/B978-0-12-375688-6.10117-3
Institute of Medicine and National Research Council. Scientific Criteria to Ensure Safe Food. The National Academies Press, Washington, DC, 2003.
ISO 7932:2004 (en). Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of presumptive Bacillus cereus - colony count technique at 30°C. International Organization for Standardization (ISO), 2004. Available at: https://www.iso.org/obp/ui/#iso:std:iso:7932:ed-3:v1:en
Jeske S., Zannini E., Arendt E.K. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 2017, 72(1): 26-33. https://doi.org/10.1007/s11130-016-0583-0
Kanphet K.W. Compendium of Methods for Food Analysis. National Bureau of Agricultural Commodity and Food Standards, Bangkok, 2003, Print: 9789744220158.
Kerley C.P. A review of plant-based diets to prevent and treat heart failure. Cardiac Failure Review, 2018, 4(1): 54-61. https://doi.org/10.15420/cfr.2018:1:1
Lim L., Banwell C., Bain C., Banks E., Seubsman S., Kelly M., Yiengprugsawan V., Sleigh A. Sugar sweetened beverages and weight gain over 4 years in a Thai national cohort – A prospective analysis. PLOS ONE, 2014, 9(5): e95309. https://doi.org/10.1371/journal.pone.0095309
Maersk M., Belza A., Stødkilde-Jørgensen H., Ringgaard S., Chabanova E., Thomsen H., Pedersen S.B., Astrup A., Richelsen B. Sucrose-sweetened beverages increase fat storage in the liver, muscle, and visceral fat depot: A 6-mo randomized intervention study. The American Journal of Clinical Nutrition, 2011, 95(2): 283-289. https://doi.org/10.3945/ajcn.111.022533
Martino J.V., Van Limbergen J., Cahill L.E. The role of carrageenan and carboxymethylcellulose in the development of intestinal inflammation. Frontiers in Pediatrics, 2017, 5(5): https://doi.org/10.3389/fped.2017.00096
Mattila P., Mäkinen S., Eurola M., Jalava T., Pihlava J.M., Hellström J., Pihlanto A. Nutritional value of commercial protein-rich plant products. Plant Foods for Human Nutrition, 2018, 73(2): 108-115. https://doi.org/10.1007/s11130-018-0660-7
Maurer N.E., Hatta-Sakoda B., Pascual-Chagman G., Rodriguez-Saona L.E. Characterization and authentication of a novel vegetable source of omega-3 fatty acids, sacha inchi (Plukenetia volubilis L.) oil. Food Chemistry, 2012, 134(2): 1173-1180. https://doi.org/10.1016/j.foodchem.2012.02.143
Oluwole O.O., Ofure P.O. Evaluation of microbial and nutritional values of commercially packaged soymilk sold in Akure, Nigeria. Journal of Nutritional Medicine and Diet Care, 2020, 6(1): 047 https://doi.org/10.23937/2572-3278/1510047
Pedersen A.N., Kondrup J., Børsheim E. Health effects of protein intake in healthy adults: A systematic literature review. Food & Nutrition Research, 2013, 57(3): 21245. https://doi.org/10.3402/fnr.v57i0.21245
Rawdkuen S., D’Amico S., Schoenlechner R. Physicochemical, functional, and in vitro digestibility of protein isolates from Thai and Peru sacha inchi (Plukenetia volubilis L.) oil press-cakes. Foods, 2022, 11(13): 1869. https://doi.org/10.3390/foods11131869
Rawdkuen S., Murdayanti D., Ketnawa S., Phongthai S. Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds. Food Bioscience, 2016, 15(5): 64-71. https://doi.org/10.1016/j.fbio.2016.05.004
Rodríguez G., Aguirre E., Córdova-Chang A., Muñoz-Saenz J.C., Baquerizo M., Brandolini A., Villanueva E., Hidalgo A. Modification of the nutritional quality and oxidative stability of lupin (Lupinus mutabilis sweet) and sacha inchi (Plukenetia volubilis L.) oil blends. Molecules, 2022, 27(21): 7315. https://doi.org/10.3390/molecules27217315
Ruegg P.L. Practical food safety interventions for dairy production. Journal of Dairy Science, 2003, 86(6): E1-E9. https://doi.org/10.3168/jds.S0022-0302(03)74034-X
Rukshan L., Nаvаzhylаva A., Kudin D. Quality analysis and prospects for the use of lupin seeds of Belarusian selection, Food Science and Applied Biotechnology, 2020, 3(1): 22-29. https://doi.org/10.30721/fsab2020.v3.i1.71
Sarma U.P., Bhetaria P.J., Devi P., Varma A. Aflatoxins: Implications on health. Indian Journal of Clinical Biochemistry, 2017, 32(2): 124-133. https://doi.org/10.1007/s12291-017-0649-2
Sathe S.K., Kshirsagar H.H., Sharma G.M. Solubilization, fractionation, and electrophoretic characterization of inca peanut (Plukenetia volubilis L.) proteins. Plant Foods for Human Nutrition, 2012, 67(3): 247-255. https://doi.org/10.1007/s11130-012-0301-5
Sethi S., Tyagi S.K., Anurag R.K. Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 2016, 53(9): 3408-3423. https://doi.org/10.1007/s13197-016-2328-3
Souza A.H.P., Gohara A.K., Rodrigues Â.C., Souza N.E., Visentainer J.V., Matsushita M. Sacha inchi as potential source of essential fatty acids and tocopherols: Multivariate study of nut and shell. Acta Scientiarum Technology, 2013, 35(4): 757-763. https://doi.org/10.4025/actascitechnol.v35i4.19193
Srichamnong W., Ting P., Pitchakarn P., Nuchuchua O., Temviriyanukul P. Safety assessment of Plukenetia volubilis (inca peanut) seeds, leaves, and their products. Food Science & Nutrition, 2018, 6(4): 962-969. https://doi.org/10.1002/fsn3.633
Sriwattana S., Pongsirikul I., Siriwoharn T., Chokumnoyporn N. Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptability. Chiang Mai University Journal of Natural Sciences, 2016, 5(3): 203-212.
Thorning T.K., Raben A., Thorning T., Soedamah-Muthu S.S., Givens I., Astrup A. Milk and dairy products: Good or bad for human health? An assessment of the totality of scientific evidence. Food & Nutrition Research, 2016, 60(11): 32527. https://doi.org/10.3402/fnr.v60.32527
Wang S., Zhu F., Kakuda Y. Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chemistry, 2018, 265(11): 316-328. https://doi.org/10.1016/j.foodchem.2018.05.055
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How to Cite
CHANSUVARN, Woravith; PANICH, Sirirat.
Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.).
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 14-23, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/303>. Date accessed: 16 sep. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.303.