Sensory evaluation of selected plant-based milks and drinks

SZANIAWSKA, Julia, RYBACKA, Julia and STOŃ, Wiktoria. Sensory evaluation of selected plant-based milks and drinks. Journal of Education, Health and Sport. 2023;19(1):92-104. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2023.19.01.010

https://apcz.umk.pl/JEHS/article/view/44075

https://zenodo.org/record/8148452

The journal has had 40 points in Ministry of Education and Science of Poland parametric evaluation. Annex to the announcement of the Minister of Education and Science of December 21, 2021. No. 32343.

Has a Journal's Unique Identifier: 201159. Scientific disciplines assigned: Physical Culture Sciences (Field of Medical sciences and health sciences); Health Sciences (Field of Medical Sciences and Health Sciences).

Punkty Ministerialne z 2019 - aktualny rok 40 punktów. Załącznik do komunikatu Ministra Edukacji i Nauki z dnia 21 grudnia 2021 r. Lp. 32343. Posiada Unikatowy Identyfikator Czasopisma: 201159.

Przypisane dyscypliny naukowe: Nauki o kulturze fizycznej (Dziedzina nauk medycznych i nauk o zdrowiu); Nauki o zdrowiu (Dziedzina nauk medycznych i nauk o zdrowiu).

© The Authors 2023;

This article is published with open access at Licensee Open Journal Systems of Nicolaus Copernicus University in Torun, Poland

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The authors declare that there is no conflict of interests regarding the publication of this paper.

Received: 24.05.2023. Revised: 24.06.2023. Accepted: 18.07.2023. Published: 18.07.2023.

Sensory evaluation of selected plant-based milks and drinks

Ocena sensoryczna wybranych mlek i napojów roślinnych

Julia Szaniawska

Śląski Uniwersytet Medyczny w Katowicach

 https://orcid.org/0000-0002-7513-0171

Julia Rybacka

Śląski Uniwersytet Medyczny w Katowicach

 https://orcid.org/0000-0001-8420-442X

Wiktoria Stoń

Śląski Uniwersytet Medyczny w Katowicach

 https://orcid.org/0000-0001-6200-4152

Abstract

Introduction and purpose of work: Milk is a product that accompanies man from the first days of life. Due to the richness of minerals and vitamins, milk and dairy products should be introduced into the diet, as they have many health-promoting properties. In addition to traditional cow's milk, lactose-free milk and vegetable milk substitutes are available on the food market. The aim of the study was the sensory evaluation of selected milks and plant-based drinks available on the Polish market.

Material and methods: The research material consisted of 7 types of milk, including 2 cow's milk and 5 plant milks of one of the brands available on the Polish market. 51 students of clinical dietetics (21 first-cycle students and 30 second-cycle students) joined the study. The taste of the products was assessed using a proprietary sensory evaluation card. A 5-point scale was adopted as the evaluation value. In addition, the ability to identify the type of milk through the sense of taste was tested.

Results: Milk and vegetable drinks, according to the respondents, differed significantly due to sensory assessment. The milk samples that received the highest number of points contained the vegetable rice drink and lactose-free cow's milk (sample "B" and "F"). In contrast, the plant-based almond drink (sample "D") was rated the worst in taste. The greatest difficulty in identification occurred in the case of samples with code B and D (rice vegetable drink and almond vegetable drink).

Conclusions: The almond plant drink was chosen as the least tasty by the vast majority of the respondents. On the other hand, the coconut vegetable drink had the best taste. Second-cycle students were more likely to identify samples correctly.

Keywords: milk, non-latose milk, vegetable, sensory evaluation, lactose