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Vol. 13, Issue 8 (2024)

Processing of oat milk and soy milk for the incorporation and formulation of vegan mango shake

Author(s):
Areena Yasin and Alka Gupta
Abstract:
The present investigation was aimed to development of value-added vegan mango shake with utilization of different proportions of Soy milk, Oat milk and Mango pulp. The different formulation were carried out using Soy milk, Oat milk and Mango pulp in preparation of value-added vegan mango shake. Prepared value-added vegan mango shake then evaluated for sensory properties with respect to colour and appearance, consistency, taste and flavour, and overall acceptability using 9-point hedonic scale. The results revealed that value added vegan mango shake prepared with utilization of Soy milk, Oat milk and Mango pulp (T2)secured highest score (i.e. 8.5) was superior as compared to rest of samples and rich source of nutrient including fiber, protein, vitamins. The cost of the raw ingredients for preparing value added vegan mango shake per 100g were Rs.6.77 for T0, Rs.10.87 for T1, Rs. 11.73 for T2 and Rs.13.02 for T3. Thus, it can be concluded that soy milk and oat milk form a nutritious combination for creating value-added product and have various health benefits, such as high fiber and low glycemic index, is ideal for diabetics and gluten-free diets, cholesterol free, lactose free.
Pages: 216-220  |  122 Views  63 Downloads


The Pharma Innovation Journal
How to cite this article:
Areena Yasin, Alka Gupta. Processing of oat milk and soy milk for the incorporation and formulation of vegan mango shake. Pharma Innovation 2024;13(8):216-220.

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