The use of ultrasonication in producing potato-based milk, and to determine its proximate composition

Abstract

Plant-based food is gaining the limelight, as it is unique, with high nutritional content and zero cholesterol and calories. However, there are no known plant-based milk alternatives of vegetable origin. Hence, our research aims to develop milk from potatoes associated with ultrasonication. The obtained potato milk was assessed for its proximate composition, and it was determined to be 92.66 ± 0.032% moisture, 0.66 ± 0.044% ash, 7.34 ± 0.002% total solids, 7.1 ± 0.001 pH, 96 °C boiling point, 0% lactose, 0.09 ± 0.004% titratable acidity, 1.030 ± 0.098 specific gravity, and the color L* 92.33 ± 0.023, a* −2.33 ± 0.044, b* 10.12 ± 0.089. The total essential amino acid was 44.76 g/100 g, and the total non-essential amino acid was 53.48 g/100 g. The fatty acid profile of potato milk was palmitic acid (23.22 ± 0.12), stearic acid (5.33 ± 0.33), oleic acid (6.6 ± 0.10), linoleic acid (41.2 ± 0.05) and linolenic acid (19.4 ± 0.01). The potato milk's fat, protein, and carbohydrates were 0.3 ± 0.002%, 3.92 ± 0.341%, and 54.2 ± 0.046%, the dietary fiber was1.9 ± 0.234. The sugar content was 1 ± 0.087. The Vitamin-A and Vitamin-C content was 0.03 ± 0.001 and 28 ± 0.099, respectively. Hence, due to their similar proximate composition to bovine milk and good nutritional and fatty acid value, the produced potato milk can have functional properties and be a non-dairy alternative to bovine milk.