Plant-based milk Developed from Soy (Glycine max) Milk and Foxtail Millet (Setaria italica)

Abstract

The presence of lactose and casein content can exacerbate clinical symptoms in people with autism and lactose intolerance. Apart from casein, a low gluten diet can be given to people with autism and celiac disease. Thus, not everyone able to digest and consume dairy milk well. This study aimed to develop plant-based milk products based on soybean milk with the addition of foxtail millet. There were four beverage formulations, F0 (100% soy milk, 0% millet), F1 (90% soy milk, 10% millet), F2 (80% soy milk, 20% millet), and F3 (70% soy milk, 30% millet). A total of 25 semi-trained panelists were involved in this study. Plant-based milk of soy milk with the addition of 10% millet tended to have better hedonic and hedonic quality values than pure soy milk products and soy milk with 20% and 30% millet. The 100% soy milk product (F0) had a viscosity value of 1.07 ± 0.03 and increased along with more millet added, about 1.27 ± 0.02 - 1.58 ± 0.01 cp. Based on the statistical test, the addition of foxtail millet significantly affected the protein, fat, and ash content at α = 0.05. However, it did not significantly affect the carbohydrate, water, and energy content (p> 0.05). In addition, the calcium content might be improved in line with the addition of millet to soy milk. Plant-based milk formulated with soy milk and millet can be an alternative to dairy milk which contains better nutrients than whole soy milk.