Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part D
Nutritional and sensory impact of replacing milk with soy and pea protein in coconut sweetmeat: A vegan alternative
Author(s): Shruti More and Nandkumar Nair
Abstract: The booming demand for plant-based food alternatives has driven innovations in the development of dairy-free confections. This study aimed to develop a plant-based coconut sweetmeat as a vegan alternative to traditional dairy-based sweets by replacing milk solids with soy protein isolate (SPI) and Pea Protein Isolate (PPI). Several formulations were tested to optimize texture, taste, and overall acceptability while maintaining nutritional integrity. Sensory attributes were assessed by 60 untrained panelists using a 9-point hedonic scale, and the data was statistically analyzed using ANOVA. The evaluation revealed no significant differences in most sensory parameters between the two formulations, except for sweetness, where the SPI-based sweetmeat exhibited a superior score (p<0.05). Nutritional analysis demonstrated that plant-based variants exhibited higher protein content (8.48% for PPI and 7.09% for SPI) compared to the traditional variant (3.15%), while fat content was highest in the SPI-based formulation (20.35%), potentially due to protein-lipid interactions. The carbohydrate content was lower in plant-based variants due to increased protein incorporation. These findings suggest that SPI and PPI can be effectively incorporated into plant-based coconut sweetmeat, providing a viable vegan alternative with improved protein content while maintaining consumer acceptability. Further research may explore optimization strategies to enhance sensory attributes, particularly for PPI-based formulations, and evaluate the product’s market potential.
DOI: 10.22271/foodsci.2025.v6.i1d.215
Pages: 277-284 | Views: 150 | Downloads: 72
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How to cite this article:
Shruti More, Nandkumar Nair. Nutritional and sensory impact of replacing milk with soy and pea protein in coconut sweetmeat: A vegan alternative. J Curr Res Food Sci 2025;6(1):277-284. DOI: 10.22271/foodsci.2025.v6.i1d.215
