High‐pressure homogenisation improves food quality of plant‐based milk alternatives

Summary There is a growing market for plant‐based milk products, but the consumer acceptance remains low when compared with cow milk. The aim of this study was to compare the physiochemical and organoleptic properties of plant‐based milk made from adzuki bean, adlay and oat, and to investigate the effects of using household and high‐pressure homogeniser on the physiochemical and sensory properties of plant‐based milk. The colour, pH, Brix value, suspension stability, total solid content, total soluble protein content, particle size distribution, steady‐shear rheological properties, microstructure and sensory attributes of the samples were determined. The lightness and Brix values of the plant‐based milk samples were increased 2.9%–9.6%, and 1%–5% after HPH, respectively, indicating the increase in total soluble protein content and the release of starch granules. The particle size of the samples reduced over 50%, and the viscosity apparently increased after HPH. Sensory evaluation showed that there was no significant difference in the acceptability of samples prepared by household and HPH, but the samples containing adzuki bean and oat had higher acceptance. In conclusion, HPH could significantly improve food quality of plant‐based milk products, more in‐depth research can be conducted to develop more acceptable plant‐based milk products with HPH technology.