Plant-based Beverages Research Articles

Chufa Drink: Developing a New Plant-Based Beverages with Different Flavours

Chufa Drink: Developing a New Plant-Based Beverages with Different Flavours

Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk

Plant-based beverages made from various plant sources have been regarded as a good replacement for animal-based milk, especially for people with health limitations and customary food practices such as vegans and vegetarians. The development of alternative beverages made from sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) was limited in Indonesia, despite the grains have been reported to contain good nutrients and health-benefiting compounds. Therefore, the aim of the research was to create plant-based beverages made from sorghum and adlay and evaluate their nutritional value, physical stability, and consumer acceptance. There were five formulas tested in this research, namely formula 1 (100% sorghum, 0% adlay), formula 2 (90% sorghum, 10% adlay), formula 3 (80% sorghum, 20% adlay), formula 4 (70% sorghum, 30% adlay), and formula 5 (60% sorghum, 40% adlay). The results showed that the addition of adlay to the formulation of a sorghum-adlay-based beverage significantly increased the carbohydrate content from 1.24% to 2.71%, tended to increase the protein content from 0.27% to 0.33%, decreased moisture content from 98.47% to 96.91%, and decreased sodium and potassium significantly. The higher concentration of adlay in the product significantly reduced the physical stability of the product and decreased its sensory acceptance. Based on sensory analysis, formula 3 was chosen as the most acceptable sorghum-adlay-based milk with a score of 4.9. The data obtained give brief information on the development of sorghum-adlay-based milk.

Plant-Based Fermented Beverages: Development and Characterization.

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.

High-Pressure Pasteurization of Oat Okara.

The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400-600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5-3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2-1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2-4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications.

Selenium in plant-based beverages: Total content, estimated bioaccessibility and contribution to daily intake

BackgroundThe search for alternative protein sources has increased the consumption and commercialization of plant-based beverages (PBBs). This study aimed to determine the total Se content, estimate the bioaccessibility of selenium (Se) in commercial PBBs derived from different raw materials, and evaluate their contribution to the reference daily intake (RDI). MethodsAn ultrasound assisted acid digestion method and ICP-MS was used to determine Se, and the INFOGEST method to estimate the bioaccessible percentages. Validation of this method was also performed, and the parameters obtained were: LOD and LOQ were 2.1 and 4.0 µg/kg, respectively. For accuracy, recovery percentages ranged from 99 % and 111 % (certified reference materials), and 95 % and 101 % (spiked experiments for bioaccessible extracts as recoveries). ResultsThe PBBs presented total Se content between 4 and 226 µg/kg. Bioaccessible percentages ranged from 63.5 % (mix of plant sources) to 95.9 % (produced with organic cashew nuts). Only one cashew nut PBBs supplied the daily demand of Se, representing 64.6 %, 75.3 % and 82.2 % of the RDI; for lactating and pregnant women, children (≥ 4 years) and adults, respectively. ConclusionsThe Se determination method through acid digestion assisted by ultrasound and ICP-MS was considered adequate for the PBBs samples. Se content varied according to the raw material used in sample preparation. High percentages (> 60 %) of bioaccessibility were observed and only one PBBs derived from organic cashew nuts supplied the recommended Se demand for different groups of individuals.

Flavonoid Apigenin Biological Activity Review: Anti-inflammatory, Antitumor, Neuroprotective and Antiviral

Flavonoids are an extensive class of organic compounds that are secondary metabolites of plants and higher fungi. From a chemical point of view, flavonoids are hydroxy derivatives of flavone, 2,3-dihydroflavone isoflavone and 4-phenylcoumarin. Since ancient times, various parts of plants have been considered as sources of biologically active substances for the treatment of various diseases and improving well-being. One of the most common flavonoids is apigenin — 4’,5,7-trihydroxyflavone. Apigenin is present mainly in the form of a significant amount of glycosylated substances in vegetables (parsley, celery, onion), fruits (oranges), herbs (chamomile, thyme, oregano, basil) and plant-based beverages (tea, beer and wine). This article discusses the current data of studies of anti-inflammatory, antitumor, neuroprotective and antiviral activity of apigenin. From the available data, it follows that apigenin is a promising structure showing a variety of types of biological activity, which allows it to be considered as an interesting candidate for creating new drugs based on it or for including this polyphenolic compound in complex treatment protocols as a biologically active additive.

Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages

The market for plant-based beverages (PBBs) is relatively new; hence, to enable its further development, it is important to use new raw materials and improve production technology. The use of natural biotechnological processes can diversify the segment of PBBs, which may offer products with better functionality than those available in the market. Therefore, the present study aimed to determine the effects of fermentation and germination on the nutritional properties of bean-based beverages (BBs) and lentil-based beverages (LBs). The applied processes significantly (p ≤ 0.05) influenced the characteristics of PBBs. Fermentation improved the antioxidant properties (e.g., by increasing the level of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity by 2–6% and 3–7% for BBs and LBs, respectively) and modified the fatty acid (FA) profile of PBBs. This process increased the share of polyunsaturated FAs in the sn2 position in triacylglycerols, which may promote its absorption in the intestine. The simultaneous use of germination and fermentation was most effective in decreasing oligosaccharide content (< 1.55 mg/kg), which may reduce digestive discomfort after consuming PBBs. We recommend that the designing of innovative legume-based beverages should include the application of fermentation and germination to obtain products with probiotic bacteria and improved nutritional properties.

Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture.

Development and evaluation of a plant-based Nutri beverage: A healthy drink for lactose-intolerant athletes

Background: Milk is an effective post-workout recovery drink for athletes but cannot be used by lactose-intolerant athletes, and seeds are a powerhouse of nutrients that are often underutilized. A plant-based beverage enriched with seeds will be an ideal post-workout supplement for athletes. Objective: The aim of the current study is to develop a nutritious alternative drink for lactose-intolerant athletes. Materials and Methods: A Nutri beverage was developed using coconut milk and a mixture of seeds. Sensory analysis of the control and three variations of the Nutri beverage (A1, A2, and A3) was performed by 30 semi-trained panel members using a 5-point hedonic scale. The best accepted beverage was analyzed for moisture, total ash, energy, total carbohydrate, protein, total fat, zinc, magnesium, iron, and calcium using standard procedures. Results: The sensory analysis of the control and Nutri beverage variations showed that Nutri beverage (A3) was the most acceptable beverage, with a higher average score for aroma and taste and a good product acceptability index of 81%. The moisture and ash content of the Nutri beverage was found to be 79.4 and 0.96 g, respectively. The nutrient analysis of the beverage showed an energy value of 116 kcal, 8.48 g carbohydrate (CHO), 3.65 g protein, 7.5 g fat, 0.95 mg zinc, 42.4 mg magnesium, 77.7 mg calcium, and 1.25 mg iron per 100 g. Conclusion: The Nutri beverage is well acceptable and richer in micronutrients and protein compared to cow’s milk alone. Hence, it can be a healthy post-workout alternative drink for lactose-intolerant athletes.

Insights and Perspectives on Plant-Based Beverages.

The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.

Microfluidic Analysis for the Determination of Protein Content in Different Types of Plant-Based Drinks.

The widespread consumption of plant-based drinks, driven by health and dietary reasons (including cow's milk allergy, lactose intolerance, milk protein intolerance, following a vegetarian or vegan diet) necessitates automated and accurate test methods. Our study demonstrates the simultaneous determination of protein components and total protein concentrations in plant-based milk alternatives using a rapid and reproducible microchip gel electrophoretic method. As expected, the electrophoretic profiles of each plant-based drink differed. Based on our analyses and statistical evaluation, it can be determined that the protein profiles of different plant-based beverages do not differ significantly between different manufacturers or different expiry dates. The measured total protein content was compared with the nominal values, i.e., the values stated on the beverage labels. As the number of consumers of functional and specialized plant-based milk alternatives continues to rise, it is important to prioritize methods that provide qualitative and quantitative information on protein composition and other nutrients.

How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition

The decline in fresh milk in the Western world has in part been substituted by an increased consumption of plant-based beverages (PBB). These are often marketed as healthy and sustainable alternatives to milk and dairy foodstuff, although studies have suggested PBB to be of lower nutrient quality. The current study considered different brands of almond-, oat-, rice-, coconut- and soya-based beverages for a comparative analysis and found that they indeed presented lower contents of total protein, lipids, amino acids, and minerals than cow and goat milk. The only exception was given by soya-based beverages which approximated the protein content (3.47% vs. 3.42 and 3.25% in cow and goat milk, respectively) and amino acid composition of animal milk, and also demonstrated high mineral content. The natural presence of phyto-compounds in PBB characterised as antinutrients and their potential to exacerbate the issue of low nutrient quality by lowering bioavailability have been discussed.

INNOVATIVE TECHNOLOGY OF PLANT-BASED DRINK "CHOCOLATE" BASED ON AMARANTH FLOUR

The paper presents the factors that contribute to the development of the plant-based milk production industry in Ukraine, shows the prospects for the development of this segment of the market during the next decade in the country, outlines the segment of Ukrainians who are potential consumers of the target product - "plant-based milk". Based on the analysis of literary data, the relevance and expediency of processing amaranth flour as a raw material with high nutritional and biological value, which is produced today in Ukraine by enterprises of the oil and fat industry, into plant-based beverages, is substantiated. The technology of processing amaranth flour into a plant-based drink "Chocolate" using natural raw ingredients based on amaranth flour, developed during research at LLC "Khmilnytskyi dry skimmed milk plant "Molochny Visit", is presented. The process of production of the target product is detailed in the form of a vector scheme; all are described stages of the technological process of the production of ultra-pasteurized herbal drink "Chocolate" with a detailed justification of technological parameters. The industrial approbation of the developed technology of the herbal drink "Chocolate" using natural raw ingredients based on amaranth flour was carried out at LLC "Khmilnytskyi dry skimmed milk plant "Molochny Visit". The indicators of the quality of the produced drink were determined - organoleptic, physicochemical and microbiological. The evaluation of the organoleptic indicators of the herbal drink "Chocolate" produced in production conditions according to the developed recipe and innovative technology proved that they correspond to those of the herbal drinks presented today on the consumer market of Ukraine: the taste of the drink is rich, sweet, with a taste of cocoa and a light nutty aftertaste; the consistency of the drink is homogeneous, with a slight sediment at the bottom of the container; the color is pronounced brown, uniform throughout the entire mass of the drink. The microbiological indicators of the herbal drink "Chocolate" meet the requirements of industrial sterility, which guarantees its safety for the consumer. It is recommended to take the physico-chemical indicators of the produced drink "Chocolate" as a basis when developing regulatory documentation for the product.

Study of the biological value of an oat drink

One of the most important factors that has a significant impact on the health of the population of the Republic of Kazakhstan is a violation of the diet, due to insufficient consumption of high-grade proteins, vitamins, macro- and microelements and their irrational ratio. Today, the food market increasingly reflects consumer demand for health. A clear example of this trend can be called vegetable milk, vegetable milk is prepared mainly from nuts and cereals. In Europe, sales of plant - based milk and other dairy-free products grow by more than 20% per year. The use of local vegetable raw materials of Kazakhstan in the technology of production of grain drinks is an actual and promising direction in the food industry. In Kazakhstan, cereals are produced in large quantities, but there is no production of plant-based beverages, although the production of plant-based milk is already widespread throughout the world. The article presents the results of a study of the biological value of an oat drink enriched with Omega-3 PUFAs. The study conducted a comparative analysis between fortified and non-fortified oat drinks.

Application of a multi-toxin detect method to analyze mycotoxins occurrence in plant-based beverages

In recent years, plant-based beverages have gained popularity on the market due to environmental and ethical concerns, as well as milk intolerances and allergies. However, raw materials employed in the manufacture of these products are susceptible to mycotoxin contamination. For this reason, a new method based on a QuEChERS extraction procedure followed by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) detection was developed for the analysis of 29 mycotoxins in oat, rice, soy, and almond beverages. The method was validated in terms of linearity, detection and quantification limits, matrix effect, recoveries, accuracy and precision. Satisfactory performance characteristics were achieved, with recoveries above 70% for most mycotoxins. Several commercial samples were analyzed, aflatoxins were frequently detected in rice and almond beverages, while T-2 and HT-2 toxins were identified in oat-based products. In addition, emerging mycotoxins such as enniatins and beauvericin were detected in the four types of beverages.

Physicochemical analysis of thermally treated commercial plant-based beverages coffee added

Physicochemical analysis of thermally treated commercial plant-based beverages coffee added

Perception, knowledge, and insights on the Brazilian consumers about nut beverages

ABSTRACT “Plant-based beverages,” “plant-based milk” and “milk alternatives” are terms commonly used to refer to drinks made from plants, such as legumes, cereals, pseudocereals, and nuts. This study aimed to evaluate the perception and consumption of nut-based beverages by Brazilian consumers. An online questionnaire was prepared with socioeconomic and consumption questions and disseminated in digital media following established ethical standards. The almond beverage was the drink most consumed by the respondents and the Brazil nut beverage was the one that most aroused the most interest among the respondents. Nut beverages were elected as the healthiest, most sustainable, and nutritionally best beverages in comparison with soy beverages and cow’s milk. Fruits such as strawberries and bananas were cited as alternatives for flavoring these beverages. Consumers considered the possibility of fully and partially replacing cow’s milk and soy drinks with nut beverages. Interest in these along with plant-based milk was not restricted to the vegan segment, and these products were indicated as having strong potential for inclusion in the diets of omnivorous consumers. More studies on buying, purchase intention, acceptance, knowledge, and neophobia among Brazilian consumers are necessary for the development of these beverages, especially with more representative samples of society.

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 °C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH.

Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts.

There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107CFU.ml-1) and L. plantarum (106CFU.ml-1) after 4weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75mg GAE/100mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.

Моделирование ДНК-технологии видовой идентификации сырьевого состава напитков на растительной основе

Растительные напитки – альтернатива молочным продуктам животного происхождения, постепенно набирающая популярность в мире. Прослеживаемость его производства и собственно идентификация готового продукта – залог качества и безопасности сельскохозяйственного сырья и пищевой продукции. Цель исследования состояла в моделировании ДНК-технологии видовой идентификации сырьевого состава напитков на растительной основе отечественных производителей. Модельными объектами исследования послужили сырье для производства напитков, а также пищевая продукция российских торговых марок, содержащая компоненты растительного происхождения: овёс, гречиху, рис, сою, миндаль, фундук, кокос, какао, манго, апельсин, банан, маракуйю, ваниль, клубнику, яблоко, корицу и рапс. Поиск, выравнивание и рестрикционное картирование амплифицируемых с праймерами #1 и #2 нуклеотидных последовательностей локуса хлоропластной ДНК 17 видов культурных растений осуществлены с применением онлайн-программ BLAST, ClustalW и NEBcutter V2.0. Начальный этап исследования сопровождался поиском в биоинформационном ресурсе GenBank NCBI нуклеотидных последовательностей локуса хлоропластной ДНК: Avena sativa, Fagopyrum esculentum, Oryza sativa, Glycine max, Prunus dulcis, Corylus avellana, Cocos nucifera, Theobroma cacao, Mangifera indica, Citrus sinensis, Musa acuminata, Passiflora edulis, Vanilla planifolia, Fragaria moschata, Malus domestica, Cinnamomum verum и Brassica napus – 17 вышеперечисленных видов сельскохозяйственных культур, применяемых в производстве растительного молока двух отечественных торговых марок. Последующее выравнивание отобранных нуклеотидных последовательностей выявило видоспецифичность исследуемых культурных растений с высоким потенциалом их идентификации методом прямого секвенирования ПЦР-продукта. А дальнейшее их картирование по идентификационно-значимым сайтам рестрикции 7 подобранных эндонуклеаз позволило рассчитать генерируемые ПЦР-ПДРФ-профили анализируемых сельскохозяйственных культур и выполнить их in silio моделирование. Полученные биоинформационные данные легли в основу смоделированной ДНК-технологии видовой идентификации серьевого состава растительных напитков, с потенциалом его практического применения в системе менеджмента качества сельскохозяйственного сырья и пищевой продукции. Plant-based milk is an alternative to dairy products of animal origin, gradually gaining popularity in the world. The traceability of its production and the actual identification of the finished product is a guarantee of the quality and safety of agricultural raw materials and food products. The purpose of the study was to model the DNA technology for the species identification of the raw composition of plant-based beverages of domestic producers. The model objects of the study were raw materials for the production of plant milk, as well as food products of the Russian trademarks, containing components of plant origin: oats, buckwheat, rice, soybeans, almonds, hazelnuts, coconut, cocoa, mango, orange, banana, passion fruit, vanilla, strawberry, apple, cinnamon and canola. Search, alignment, and restriction mapping of the nucleotide sequences of the chloroplast DNA locus amplified with primers #1 and #2 of 17 cultivated plant species were carried out using the online programs BLAST, ClustalW, and NEBcutter V2.0. The initial stage of the study was accompanied by a search in the GenBank NCBI bioinformatic resource for the nucleotide sequences of the chloroplast DNA locus Avena sativa, Fagopyrum esculentum, Oryza sativa, Glycine max, Prunus dulcis, Corylus avellana, Cocos nucifera, Theobroma cacao, Mangifera indica, Citrus sinensis, Musa acuminata, Passiflora edulis, Vanilla planifolia, Fragaria moschata, Malus domestica, Cinnamomum verum and Brassica napus are 17 of the above species of crops used in the production of vegetable milk of two domestic brands. The subsequent alignment of the selected nucleotide sequences revealed the species specificity of the studied cultivated plants with a high potential for their identification by direct sequencing of the PCR product. And their further mapping according to the identification-significant restriction sites of 7 selected endonucleases made it possible to calculate the generated PCR-RFLP profiles of the analyzed crops and perform their in silio modeling. The obtained bioinformatic data formed the basis of the modeled DNA technology for species identification of the serial composition of plant milk, with the potential for its practical application in the quality management system of agricultural raw materials and food products.