Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part A
Development and evaluation of a plant-based flavored milk alternative from Euryale ferox seeds
Author(s): Anees Khan and Anil Bukya
Abstract: The present study focused on the development and comprehensive evaluation of a plant-based flavored milk alternative derived from Euryale ferox (foxnut) seeds. Three formulations (T1, T2, and T3) with varying seed concentrations were prepared and assessed for sensory attributes, nutritional composition, mineral content, antioxidant activity, and microbial safety. Among the variants, T1 (10 g seeds/100 ml) was identified as the most acceptable in terms of sensory attributes. Proximate analysis revealed that T1 provided a low-calorie profile (36.5 kcal/100 ml) with modest protein (0.8 g/100 ml) and carbohydrate (7.2 g/100 ml) content. Mineral analysis indicated the presence of calcium (42 mg/100 ml), potassium (50 mg/100 ml), magnesium (13.5 mg/100 ml), and iron (0.4 mg/100 ml). The product exhibited promising antioxidant properties, with significant levels of gallic acid, chlorogenic acid, and epicatechin, contributing to its functional food potential. Microbiological evaluation confirmed the product's safety and stability under refrigeration. The findings suggest that Euryale ferox seed milk can serve as a nutritionally viable, microbiologically safe, and sensory-acceptable alternative to conventional dairy milk, particularly for health-conscious and lactose-intolerant consumers.
DOI: 10.22271/foodsci.2025.v6.i2a.243
Pages: 35-39 | Views: 115 | Downloads: 57
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How to cite this article:
Anees Khan, Anil Bukya. Development and evaluation of a plant-based flavored milk alternative from Euryale ferox seeds. J Curr Res Food Sci 2025;6(2):35-39. DOI: 10.22271/foodsci.2025.v6.i2a.243
