Development of Plant-Based Milk by Combining Sesame Seeds, Pumpkin Seeds, Mango-Flavored Sesame, and Dates Flavored Sesame : Plant-Based Milk by Combining Sesame and Pumpkin Seeds

Saba Nadeem Dar; Aqsa Khalid; Tazmeen Aslam; Sheeza Ahsan; Maryam Sadaqat; Chaman Batool

doi:10.54393/fbt.v5i1.162

Authors

Saba Nadeem Dar Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Aqsa Khalid Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Tazmeen Aslam Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Sheeza Ahsan Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Maryam Sadaqat Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Chaman Batool Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan

DOI:

https://doi.org/10.54393/fbt.v5i1.162

Keywords:

Plant-Based Milk, Sesame Seeds, Pumpkin Seeds, Sensory Evaluation

Abstract

Despite the increased demand for plant-based milk alternatives, there is a lack of sustainable and nutritious options that combine the nutritional benefits of sesame and pumpkin seeds. Objectives: To develop plant-based milk by combining sesame seeds and pumpkin seeds, assess the sensory and nutritional properties by using a hedonic scale and proximate analysis and do a cost analysis of this plant-based milk. Methods: A cross-sectional study took place at the lab of UVAS Lahore, Pakistan. Three samples were developed per 100ml (sesame and pumpkin seeds milk, mango flavored sesame and pumpkin seeds milk and dates flavored sesame and pumpkin seeds milk). Sensory evaluation was done using a hedonic scale. Proximate analysis was also performed to calculate dry matter, crude protein, fat and ash content of the three samples. Results: Date flavor was the most liked sample (40%) rating in appearance, 50% in odor, 50% in taste and 60% in texture. Proximate analysis of the first sample (sesame and pumpkin seeds milk) showed that it contained about 19.17% dry matter, 7.04% crude protein, 2.20% fat and 0.90% ash content. Proximate analysis of the second sample (mango flavor) showed about 13.00% dry matter, 3.60% crude protein, 4.00% fat and 0.46% ash content. Proximate analysis of the third sample (dates flavor) achieved 15.67% dry matter, 3.74% crude protein, 5.00% fat and 0.38% ash content. Conclusions: It was concluded that it is easier to make this plant-based dish using ingredients which are easily available from the local store.

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