Current IssueSpecial IssueEditorial BoardOnline First ArticlesArchive
Current IssueSpecial IssueEditorial BoardOnline First ArticlesArchive

Full Research Article

Development of Sorghum-based Flavoured Milk: A Vegan Alternative to Dairy Milk

A
Abhijeet Balasaheb Kothimbire1
K
Kavita Amol Mane1,*
1School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-412 201, Maharashtra, India.

ABSTRACT

Background: Plant-based milk is a dairy alternative produced from nuts, whole grains, seeds and fruits. Plant-based milks are free from cholesterol, saturated fatty acids, antigens and lactose which makes it a good choice for people with lactose intolerance. The main aim of this research is to develop plant-based milk using sorghum grains, particularly for people who are having problems from dairy consumption, such as allergy and lactose intolerance.

Methods: The standardisation process involves soaking, extraction, filtration, pasteurisation, flavouring and packaging. The different formulations were made using different flavours like vanilla, red rose, chocolate and butterscotch to assess effect on sensory quality and physicochemical properties.

Result: The standardised sorghum to water ratio (01:02) yielded the optimum extraction efficiency (44.37%), with relatively low sedimentation (4.32%). Among the tested flavours, chocolate (4%) achieved the highest sensory score across all attributes, indicating superior acceptability. Proximate analysis showed slight variation in fat (0.11-0.15%), protein (0.52-0.56%) and carbohydrates (7.93-8.00%) of different flavours. The product exhibited appreciable mineral levels (iron: 0.84-0.95 mg/100 g; potassium: 28.12-33.16 mg/100 g). Physicochemical properties remained stable, with 7.35-7.49 pH, 0.32-0.44% acidity, 7.00-10.00 °Brix TSS, 1.20-1.33 cP viscosity and 4.22-4.50% sedimentation. The storage study of chocolate flavoured sorghum-based milk showed a higher shelf life (45 days) in glass bottles as compared to PET bottles (25 days) under the experimental conditions in present investigation. Therefore, based on the findings of the study, it can be concluded that the sorghum-based flavoured milk can be a viable and sustainable option for lactose intolerant individuals.

INTRODUCTION

In recent years, plant-based milk alternatives have gained increasing attention among consumers due to factors such as lactose intolerance and allergies, dietary choices and ethical reasons, environmental concerns and growing awareness towards sustainability (Prytulska et al., 2021; Anerao et al., 2026). A variety of plant sources like soybeans, almonds, cashews, oats and rice are used for the development of milk alternatives (Sharma, 2020; AbuKhader et al., 2022). Each plant source has its particular nutritional composition, physiochemical properties and sensory characteristics that influence the quality and acceptability of the final product. Therefore, the selection of an appropriate plant-based raw material is an important consideration in the development of nutritious and acceptable milk alternatives.
       
Plant-based milks being free from cholesterol, saturated fatty acids, antigens and lactose, possess different health benefits like anti-inflammatory, anti-oxidative, anti-hypertensive, anti-diabetic and cholesterol-lowering properties (Aydar, 2020). Sometimes plant-based milks are fortified with vitamins and minerals like calcium, vitamin D and B12 to give a nutritional profile as like traditional cow’s milk (Velangi et al., 2022).
       
Sorghum is a nutrient-dense grain with significant health benefits. It is one of the promising and sustainable contenders for plant-based milk development because of its nutritional composition, adaptability to diverse growing conditions and relatively lower water requirement. It is significantly nutritious containing approximately 72 g carbohydrates, 10-11 g protein, 6-15 g dietary fibre and 3-4 g lipids per 100 g providing 1377 kJ estimated energy (Dexuan et al., 2022; Tayler and Duodu, 2023). Its neutral flavour profile makes it highly suitable for milk extraction, yielding a creamy consistency comparable to traditional dairy milk. Sorghum’s nutritional characteristics coupled with its widespread availability and accessibility for value added processing provides validation for investigating sorghum as a potential ingredient for plant-based milk.
       
As the global shift towards plant-based alternatives continues, millets like sorghum are emerged out as a promising contender for plant-based milk production, catering to both health-conscious consumers and environmentally sustainable practices. Although several plant-based milk alternatives have been developed from different plant sources, comparatively limited attention has been given to the systematic developments and evaluation of sorghum-based milk, particularly with respect to process standardisation, quality evaluation and shelf-life assessment. In view of this the present investigation was undertaken to extract sorghum milk and assess its potential in developing vegan flavoured milk.

MATERIALS AND METHODS

The present research work is undertaken at School of Food Technology, MIT ADT University Pune, during 2024-25.
 
Raw materials
 
Raw materials such as whole sorghum grains, sugar, flavours (vanilla, butterscotch and red rose) and chocolate syrup were brought from the local market of Pune. The PET bottles and glass bottles were used for packaging and storage of developed sorghum-based milk.
 
Extraction of milk from sorghum
 
The sorghum grains were cleaned and soaked in purified water at room temperature for 8 h to soften the grains and to increase the efficiency of grinding. Excess water was drained off and soaked grains were grinded using a high-power mixer grinder (Preethi-Zodiac, India) with a regulated grain-to-water ratio (01:01 and 01:02) to prepare a homogeneous slurry. This slurry was passed through a double-layer muslin cloth to filter the milk extract and separate the plant residue followed by analyses of yield using equation 1 (Somsen, 2002), waste index using equation 2 (FLW Protocol, 2016), viscosity (Ostwald viscometer) and sedimentation (Jeske et al., 2017) by using standard methods. All the analyses were conducted in triplicate and mean values with standard deviation were reported.
 
  

 
Standardisation of sorghum-based flavoured milk
 
Different flavours were added to enhance the sensory properties of extracted milk. The flavours like vanilla (0.05%), red rose (0.03%) and butterscotch (0.04%) and chocolate syrup (4.00 %) were used along with 6.00% sugar (Table 1; Fig 1). The flavour concentrations were selected based on the differences in flavour potency to obtain a perceptible and acceptable flavour intensity through preliminary trials. Control sample without any flavour was prepared for comparison. Standardisation of sorghum-based flavoured milk was carried out based on physicochemical properties (pH, acidity, TSS, fat, protein, carbohydrate, viscosity and sedimentation) using standard AOAC (1995) methods. All the analyses were conducted in triplicate and mean values with standard deviation were reported. Sensory analysis of developed samples was carried out for colour, flavour, taste, mouthfeel and overall acceptability using 9-point hedonic scale method. The semi trained panel constituting the 10 faculty members from School of Food Technology were served with the refrigerated sorghum milk samples and they were asked to evaluate each sample on 9-point hedonic scale as per their likings. The samples coded with three-digit random number were served in random order. Panellists were served with snacks and water between successive samples. The formulation with highest acceptability was pasteurized (75°C for 15 min) using water bath followed by cooling at room temperature for 10 min. The pasteurized sorghum milk was then stored in glass and PET bottles at refrigerated temperature (4±1°C) for storage study.

Table 1: Formulation of sorghum-based flavoured milk.



Fig 1: Flavoured sorghum-based milk samples.


 
Assessment of storage stability
 
Total plate count, yeast and mould count, pH, acidity, TSS, sedimentation and viscosity were analysed during storage study. Total plate count (TPC) was determined by using nutrient agar (Arifan et al., 2019) and yeast and mould content were determined by using potato dextrose agar medium (Kodaka et al., 2006). The physicochemical properties pH (pH meter-Equiptronix, India), acidity (titration), TSS (Refractometer), viscosity (Brookfield viscometer) and sedimentation were estimated by standard methods.
 
Statistical analysis
 
All the experiments were conducted in triplicate and expressed in the form of mean ± standard deviation. The differences between the variables were statistically evaluated using one-way ANOVA at a significance level of p<0.05.

RESULTS AND DISCUSSION

Effect of sorghum: water ratio on extraction quality sorghum-based milk
 
The sorghum to water ratio significantly influenced (p<0.05) the consistency and quality of developed milk. As shown in Table 2, the statistical analysis confirmed the significantly higher yield (44.37%) and significantly lower waste (55.62%) in 01:02 sorghum to water ratio as compared to the 01:01 ratio along with 1.18 cP viscosity and 4.32% sedimentation. These results indicated the suitability of 01:02 ratio for sorghum-based milk production. The increased water proportion might have improved the dispersion of sorghum millet particles resulting in more extractable component into liquid phase. The higher water content in 01:02 ratio might have facilitated greater extraction and dilution of solid components. Hence, dilution with water might have reduced the viscosity which in turn decreased the tendency of suspended particles to aggregate and settle resulting in lower sedimentation percentage (Patil et al., 2026) in the formulation. On the other hand, with 01:01 ratio more concentrated extract was produced resulting in comparatively more viscosity because of higher amounts of total solids. The appropriate viscosity contributes to reduced particle settling and improved stability in beverage formulation.

Table 2: Effect of sorghum: water ratio on extraction quality sorghum-based milk.


 
Physicochemical composition of sorghum-based flavoured milk
 
The data on pH depicted in Table 3 projected significant difference among all developed sorghum-based milk samples. In case of control (without flavour) and red rose flavoured milk, the pH was recorded as 7.49. For vanilla and butterscotch flavours, pH value was found as 7.45 and 7.44, respectively. Relatively lower pH was obtained for chocolate flavoured milk (7.35). The acidity was recorded as 0.44% in sorghum-based plain milk (without flavour). It was 0.35% in red rose, 0.33% in vanilla, 0.32% in butterscotch and 0.34% in chocolate flavoured milk samples (Table 3). These findings align with the results reported by Kundu et al., (2018) and Tulashie et al., (2022). The Total soluble solid (TSS) content of developed sorghum-based milk varied between 7.00 to 10.00 °Brix. For control, vanilla and butterscotch flavours it was 7.00 Brix. It was slightly higher for red rose flavoured milk (8.00 °Brix). The highest TSS (10.00 °Brix) observed in chocolate flavoured sorghum-based milk may be due to the higher concentration of total sugar present in chocolate syrup. The similar reports on TSS were reported by Kundu et al., (2018) and Manasa et al., (2025). With slight variations, sorghum-based milk projected 0.11 to 0.15% fat, 0.52 to 0.56% protein, 7.93 to 8.00% carbohydrates across all flavours (Table 3). The developed beverage should not be considered as a major source of dietary protein based on low protein content (0.52 to 0.56%) in it. These minor changes in nutritional contents are the direct implications of flavour changes (Patil et al., 2026). Similar findings are also reported by Hasan (2012).

Table 3: Physicochemical properties of sorghum-based flavoured milk.


       
The viscosity of sorghum-based flavoured milk was observed to be in range of 1.20 to 1.33 cP (Table 3). The highest viscosity was observed in the chocolate flavoured milk (1.33 cP), followed by vanilla (1.22 cP). It may be because of more total solids content in chocolate syrup as compared to other flavours. The results on sedimentation (Table 3) revealed the lowest sedimentation (4.22%) in control sample which was prepared without flavour followed by red rose (4.25%), vanilla (4.27%) and butterscotch (4.30%) flavours. Relatively higher sedimentation (4.50%) was seen in chocolate flavoured sorghum-based milk. This variation in sedimentation may be due to the consistency (viscosity) of chocolate syrup which was used as a flavouring ingredient in the formulation.  The similar trends in viscosity and sedimentation were reported by Fadly et al., (2021) and Deshpande (2005), respectively.

Mineral composition of sorghum-based flavoured milk
 
The mineral content depicted in Table 4, presented 0.84 - 0.95 mg/100 g iron and 28.12-33.16 mg/100 g potassium in the sorghum-based flavoured milk under present investigation. All the flavours represented significant differences (p<0.05) in mineral composition. These findings are in accordance with the results reported by Manassero (2020) and NCho (2022). Further nutritional evaluation and fortification would be required to establish the suitability of this sorghum-based milk as a nutritional substitute for dairy milk.

​

Table 4: Mineral composition of sorghum-based flavoured milk.


 
Sensory quality of sorghum-based flavoured milk
 
The different flavour formulations of sorghum-based milk were evaluated at their respective optimized concentrations and their effect on sensory profile (Fig 2) projected acceptability to all the flavours based on >7 sensory score for all sensory attributes. The average score for colour varied in the range between 7.30 and 8.40 across all the five treatments (Fig 2). Red rose flavour received the highest colour score (8.40) followed by chocolate flavour (8.25) which indicated that the panellists have highly appreciated the appearance of these samples. Regarding flavour, the chocolate flavour received the highest score (8.45), which indicated that this flavour was most preferred by panel members at its optimized concentration. After chocolate, vanilla flavoured milk scored higher (7.95) for flavour. The chocolate flavoured sorghum-based milk was very well accepted by all panellists in terms of taste (8.75). It was favoured by panellists in terms of the mouthfeel (8.70) followed by butterscotch flavour (7.80). Among all flavours chocolate flavoured milk stood out with the highest overall acceptability score (8.85), which indicates that it was liked very much by the sensory panel at its optimized concentration. The vanilla and butterscotch flavoured sorghum-based milk samples followed with the overall score of 7.70, which shows that these samples are liked moderately.

Fig 2: Sensory score of sorghum-based flavoured milk.


 
Storage stability of sorghum-based milk
 
Total plate count
 
During the initial period no microbial growth was seen in sorghum-based chocolate flavoured milk packed in both PET and glass bottles (Fig 3) under refrigerated condition (4±1°C). However, after 10th day of storage in PET bottles, microbial load (total plate count) was observed as 10.00 CFU/ml. The growth of microbial load followed the increasing pattern throughout the storage and by the 25th day it reached to 39.00 CFU/ml. For sorghum-based milk packed in glass bottles the microbial growth was seen after 25th day (TPC- 2.00 CFU/ml) which was increased to 35.00 CFU/ml after 45th day.

Fig 3: Changes in total plate count of sorghum-based chocolate flavoured milk during storage.


       
The total plate count was remained below 50 CFU/ml (FSSAI microbiological requirements for non-carbonated water-based beverages) for 25 days in PET bottles and 45 days in glass bottles under refrigerated condition (4±1°C) (Kaaviya et al., 2024; FSSAI, 2017).
 
Yeast and mould
 
Chocolate flavoured sorghum-based milk packed in PET bottles had not shown yeast and mould growth for nearly 25 days under refrigerated condition (4±1°C) (Fig. 4). The growth of yeast and mould was seen on 25th day of storage (2.00 CFU/ml). In glass bottles the growth of yeast and mould was seen on 45th day (2.00 CFU/ml). The yeast and mould count remained within permissible limit laid down by the FSSAI (≤2 CFU/ml) for 25 days in PET bottles and 45 days in glass bottles under refrigeration (4±1°C) (Kaaviya et al., 2024; FSSAI, 2017). The higher rate of yeast and mould growth in PET bottles as compared to glass bottles may be due to its semi-permeable nature to gases like oxygen and carbon dioxide, which might have created favourable environment for aerobic microorganisms such as yeast and moulds to grow (Toussaint et al., 2014). These findings are in accordance with the results reported by Padma et al., (2019).

Fig 4: Changes in yeast and mould count of sorghum-based chocolate flavoured milk during storage.


       
The barrier properties of glass provide restriction to oxygen, moisture and other environmental factors that might have reduced the oxygen and moisture ingress during storage resulting in reduced deterioration of quality attributes. Moreover, glass has a high degree of inertness and is less susceptible to interactions with food components as compared to PET. All these properties make the glass as a superior packaging material for the developed beverages as compared to PET.
 
Acidity
 
The freshly prepared sorghum-based chocolate flavoured milk exhibited an 0.34% acidity in initial days. As storage progressed a gradual change in acidity was observed in both type of packaging (Fig 5). In PET bottles, acidity was increased to 0.51% on 30th day of storage. In glass bottles, the increasing trend of acidity was relatively slower and it was increased to 0.45% on 30th day and 0.53% on 45th day of storage. This increase in acidity during storage could be attributed to increase in microbial activity, enzymatic reaction and breakdown of carbohydrates (Bensi, 2024). The similar results were reported by Khodke (2014).

Fig 5: Changes in acidity of sorghum-based milk during storage.


 
pH
 
Initially chocolate flavoured sorghum-based milk recorded 7.35 pH, which indicates neutral and fresh product in both PET and glass bottles. As storage progressed, a steady decline in pH was observed in both PET and glass bottles (Fig 6), indicating increase in acidity. In PET bottles, the pH decreased gradually from 7.35 to 6.50 on 30th day. Similar but relatively lower decreasing trend was seen in pH of sorghum-based milk packed in glass bottles. The pH dropped from 7.35 to 7.05 on 30th day and 5.97 on 45th day in glass bottles. The higher pH in glass bottles than PET bottles during storage underlined the relatively higher stability of sorghum-based milk in glass bottles. This decrease in pH during storage can be correlated with increase in acidity during storage (Balaswamy et al., 2011). The similar results were reported by Roland (2024).

Fig 6: Changes in pH of sorghum-based milk during storage.


 
Total soluble solids
 
The total soluble solids (TSS) in sorghum-based chocolate flavoured milk over 45 days of storage showed slight variations across the PET and glass bottles (Fig 7). For entire period of storage TSS remained within the range of 10-11 °Brix. The slight increase in TSS during storage could be attributed to the breakdown of complex carbohydrates into simple sugars due to microbial activity (Yousaf, 2010). These observations are in line with the findings of Sakhale (2012).

Fig 7: Changes in TSS of sorghum-based milk during storage.


 
Viscosity
 
The viscosity of freshly formulated sorghum-based chocolate flavoured milk was recorded as 1.33 cP (Fig 8). In both PET and glass bottles, viscosity remained nearly constant (1.33-1.35 cP) throughout the storage. This minimal change in viscosity suggests that the product maintained its consistency over the time. The similar results were also reported by Meng et al., (2023).

Fig 8: Changes in viscosity of sorghum-based milk during storage.


 
Sedimentation
 
The sedimentation was recorded as 4.50% in freshly prepared sorghum-based milk that remained unchanged till 5th day of storage despite of type of packaging material (Fig 9). In PET bottles sedimentation was increased to 4.62% after 30 days. In glass bottles, the similar trend was seen with increase in sedimentation from 4.50% to 4.64% on 45h day of storage. The increase in sedimentation may be due to particle aggregation and physiochemical changes. The similar results are also reported by Xu (2014).

Fig 9: Changes in sedimentation of sorghum-based milk during storage.

CONCLUSION

In recent years, the demand for plant-based milk alternatives has elevated because of the factors like lactose intolerance and allergy to dairy products, ethical reasons and consumer awareness towards health. In the process of developing sorghum-based flavoured milk, 01:02 sorghum to water ratio was emerged out as the finest extraction ratio based on high yield (44.37%), relatively low sedimentation (4.32%) and reduced waste index (55.62%). The flavour enhancement of sorghum-based milk with different flavouring ingredients (red rose- 0.03%, vanilla- 0.05%, butterscotch- 0.04%, chocolate- 4%) projected highest acceptability of chocolate flavour based on sensory scores for colour (8.25), flavour (8.45), taste (8.75), mouthfeel (8.70) and overall acceptability (8.85). The storage study conducted by monitoring microbial parameters (TPC and yeast and mould) and physicochemical properties (pH, acidity, TSS, viscosity and sedimentation) confirmed the shelf-life of chocolate flavoured sorghum-based milk as 25 days in PET bottles and 45 days in glass bottles at refrigerated temperature (4±1°C), suggesting that the glass bottle provided better storage stability to sorghum-based chocolate flavoured milk under the experimental conditions in present investigation.

ACKNOWLEDGEMENT

NA.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
 
Informed consent
NA.

CONFLICT OF INTEREST

The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
 

REFERENCES


  1. AbuKhader, M., Salti, Al S. and Lawatia, Al A. (2022). Investigating the health impacts of plant-based milk ingredients: Additives and oxalate. Asian Journal of Dairy and Food Research. 41(4): 390-394. doi: 10.18805/ajdfr.DRF-281.

  2. Anerao, K.K., Sadawarte, K.S., Deshpande, W.H., Desai, B.G., Gangakhedkar, S.P., Kavitha, C., Giri A.S. (2026). Plant based milk (Millet Milk) as a vegan alternative to bovine milk: A comprehensive review. Asian Journal of Dairy and Food Research. 45(1): 1-11. doi: 10.18805/ajdfrDR-2407.

  3. AOAC, (1995). Official Methods of Analysis. 14th Edition, Association of Official Analytical Chemists, Washington DC.

  4. Arifan, F., Winarni, S., Wahyuningsih, W., Pudjihastuti, I.,  Broto, RTD. (2019). Total Plate Count (TPC) Analysis of Processed Ginger on Tlogowungu Village. 10.2991/icoma-18.2019. 80.

  5. Aydar, E. F., Tutuncu, S. and Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies and health effects. Journal of Functional Foods. 70: 103975.

  6. Balaswamy, K., Prabhakara Rao, P.G., Nagender, A. and Akula, S. (2011). Preparation of sour grape (Vitis Vinifera) beverages and evaluation of their storage stability. Journal of Food Process Technology. 2(3): 105-4.

  7. Bensi, P.S. (2024). Effect of packaging and storage of RTS beverage from Garcinia cambogia. Journal of Agriculture, Food and Environment (JAFE)| ISSN (Online Version): 2708- 5694. 5(1): 7-12.

  8. Deshpande, R.P., Chinnan, M.S. and McWatters, K.H. (2005). Nutritional, physical and sensory characteristics of various chocolate flavored peanut–soy beverage formulations. Journal of Sensory Studies. 20(2): 130-146.

  9. Dexuan, D., Noor, H., Lin Heying, W.L. and Noor, F. (2022). Amylopectin aggregation as function of starch phosphate content sorghum (Sorghum bicolor L.). Journal of Food and Nutrition Research. 10(10): 664-673. doi: 10.12691/jfnr-10-10-4.

  10. Fadly, D., Sutarno, W.U., Muttalib, Y.S., Muhajir, M. and Mujahidah, F.F. (2021, July). Plant-based milk developed from soy (Glycine max) milk and foxtail millet (Setaria italica). In IOP Conference Series: Earth and Environmental Science. 807(2): p. 022063. 

  11. FLW Protocol, (2016). Food loss and waste accounting and reporting standard. FLW Protocol. Washington DC. Available on https://flwprotocol.org/flw-standard/ 

  12. FSSAI, (2017). Directors under section 616 (5) of the Food Safety and Standards Act, 2006 Regarding Operationalization of Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 relating to standards for Non-carbonated water-based beverages (Non-Alcoholic). (Ref. No. Stds/SP (Water and Beverages) Notify (1)/ FSSAI-2016 (Part II), FSSAI, FDA Bhawan, Kotla Road, New Delhi.

  13. Hasan, N.A. (2012). Almond milk production and study of quality characteristics. Journal of Academia. 2(1): 1-8.

  14. Jeske, S., Zannini, E. and Arendt, E.K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition. 72: 26-33.

  15. Kaaviya K.S., Yuvaraj R., Keerthika S., Hema K., Brimapureeswaran R. and Antony Usha (2024). Development of ready to drink banana pseudostem beverage incorporated with pineapple and grape extract. Asian Journal of Dairy and Food Research. doi: 10.18805/ajdfr.DR-2063. 

  16. Khodke, S.U., Shinde, K.S. and Yenge, G.B. (2014). A study on storage of sterilized soymilk. International Journal of Farm Sciences. 4(4): 169-179.

  17. Kodaka, H., Mizuochi, S., Teramura, H., Nirazuka, T., Oda, S., Tanaka, H., Betts, R. (2006). Comparison of the compact dry YM with the FDA BAM method for enumeration of yeasts and molds in fruit-based products: Performance-tested method SM 100401. Journal of AOAC International. 89(1): 127-138.

  18. Kundu, P., Dhankhar, J. and Sharma, A. (2018). Development of non-dairy milk alternative using soymilk and almond milk. Current Research in Nutrition and Food Science Journal.  6(1): 203-210.

  19. Manasa, C.H., Aparna, K., Hymavathi, T.V., Kiran Kavitha, V. and Sreedhar, M. (2025). Formulation and evaluation of bajra millet (PBH-1625) beverage and probiotic beverage. Asian Journal of Dairy and Food Research. 44(4): 601-607. doi: 10.18805/ajdfrDR-1836.

  20. Manassero, C.A., Añón, M.C. and Speroni, F. (2020). Development of a high protein beverage based on amaranth. Plant Foods for Human Nutrition. 75: 599-607.

  21. Meng, C., Chen, Y., Wang, X., Chen, H. and Deng, Q. (2023). Effect of different temperatures on the storage stability of flaxseed milk. Foods. 12(19): 3571.

  22. NCho, C., Soro, D., Yeo, M.A. and Koffi, E.K. (2022). Influence of heat treatment on the nutrient profile of cashew kernel milk (Anacardium occidentale L.). J. Food Nutr Res. 10(1): 58-64.

  23. Padma, E.M., Rao, P.J., Edukondalu, L., Aparna, K. and Babu, G.R. (2019). Development of calcium fortified rice milk and its storage studies. Journal of Pharmacognosy and Phytochemistry. 8(6): 745-748.

  24. Patil, A., Mane, K., Navale, A. Kurumkar, A. Dixit, A. and Bamane A. (2026). Formulation and characterization of a low glycaemic functional beverage using malted grains, jamun seed and date seed with antidiabetic potential. J. Food Measure. (2026). https://doi.org/10.1007/s11694-026- 04785-x.

  25. Prytulska, N., Motuzka, I., Koshelnyk, A., Motuzka, O., Yashchenko, L., Jarossová, M., Krnacova, P., Wyka, J., Malczyk, E. and Habánová, M. (2021). Consumer preferences on the market of plant-based milk analogues. Potravinarstvo Slovak Journal of Food Sciences. 15: 131-142. doi: 10.5219/1485.

  26. Roland, I.S., Le, T.T., Chen, T., Aguilera-Toro, M., Nielsen, S.D.H., Larsen, L.B. and Poulsen, N.A. (2024). Storage stability of plant-based drinks related to proteolysis and generation of free amino acids. Foods. 13(3): 367.

  27. Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. Kesar. Journal of Food J Processing and Technology. 3: 3. doi: 10.4172/2157-7110.1000148.

  28. Sharma, A.K., Lourembam, B. and Bisht, B. (2020). New approach to plant-based milk alternatives-A review. Ind. J. Pure App. Biosci. 8(3): 130-133.

  29. Somsen, D. and Capelle, A. (2002). Introduction to production yield analysis-a new tool for improvement of raw material yield. Trends in Food Science and Technology. 13(4): 136-145.

  30. Taylor, J.R. and Duodu, K. G. (2023). Resistant type starch in sorghum foods-factors involved and health implications. Starch. 75(9-10).  https://doi.org/10.1002/star.202100296.

  31. Toussaint, M., Vidal, J.C. and Salmon, J.M. (2014). Comparative evolution of oxygen, carbon dioxide, nitrogen and sulfites during storage of a rosé wine bottled in PET and glass. Journal of Agricultural and Food Chemistry. 62(13): 2946-2955.

  32. Tulashie, S.K., Amenakpor, J., Atisey, S., Odai, R. and Akpari, E.E.A. (2022). Production of coconut milk: A sustainable alternative plant-based milk. Case Studies in Chemical and Environmental Engineering. 6: 100206.

  33. Velangi, M. and Savla, M. (2022). Role of plant based milk alternatives as a functional beverage: A review. Int. J. Health Sci. Res. 12: 273-281.

  34. Xu, Y.Q., Chen, G.S., Du, Q.Z., Que, F., Yuan, H.B. and Yin, J.F. (2014). Sediments in concentrated green tea during low- temperature storage. Food chemistry. 149: 137-143.

  35. Yousaf, M.S., Yusof, S., Abdul Manap, M.Y.B. and Abd Aziz, S.U.R.A.I.N.I. (2010). Storage stability of clarified banana juice fortified with inulin and oligofructose. Journal of Food Processing and Preservation. 34: 599-610.
Published In
Asian Journal of Dairy and Food Research
Article Metrics
Metrics Icon
25
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    Full Research Article

    Development of Sorghum-based Flavoured Milk: A Vegan Alternative to Dairy Milk

    A
    Abhijeet Balasaheb Kothimbire1
    K
    Kavita Amol Mane1,*
    1School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-412 201, Maharashtra, India.

    ABSTRACT

    Background: Plant-based milk is a dairy alternative produced from nuts, whole grains, seeds and fruits. Plant-based milks are free from cholesterol, saturated fatty acids, antigens and lactose which makes it a good choice for people with lactose intolerance. The main aim of this research is to develop plant-based milk using sorghum grains, particularly for people who are having problems from dairy consumption, such as allergy and lactose intolerance.

    Methods: The standardisation process involves soaking, extraction, filtration, pasteurisation, flavouring and packaging. The different formulations were made using different flavours like vanilla, red rose, chocolate and butterscotch to assess effect on sensory quality and physicochemical properties.

    Result: The standardised sorghum to water ratio (01:02) yielded the optimum extraction efficiency (44.37%), with relatively low sedimentation (4.32%). Among the tested flavours, chocolate (4%) achieved the highest sensory score across all attributes, indicating superior acceptability. Proximate analysis showed slight variation in fat (0.11-0.15%), protein (0.52-0.56%) and carbohydrates (7.93-8.00%) of different flavours. The product exhibited appreciable mineral levels (iron: 0.84-0.95 mg/100 g; potassium: 28.12-33.16 mg/100 g). Physicochemical properties remained stable, with 7.35-7.49 pH, 0.32-0.44% acidity, 7.00-10.00 °Brix TSS, 1.20-1.33 cP viscosity and 4.22-4.50% sedimentation. The storage study of chocolate flavoured sorghum-based milk showed a higher shelf life (45 days) in glass bottles as compared to PET bottles (25 days) under the experimental conditions in present investigation. Therefore, based on the findings of the study, it can be concluded that the sorghum-based flavoured milk can be a viable and sustainable option for lactose intolerant individuals.

    INTRODUCTION

    In recent years, plant-based milk alternatives have gained increasing attention among consumers due to factors such as lactose intolerance and allergies, dietary choices and ethical reasons, environmental concerns and growing awareness towards sustainability (Prytulska et al., 2021; Anerao et al., 2026). A variety of plant sources like soybeans, almonds, cashews, oats and rice are used for the development of milk alternatives (Sharma, 2020; AbuKhader et al., 2022). Each plant source has its particular nutritional composition, physiochemical properties and sensory characteristics that influence the quality and acceptability of the final product. Therefore, the selection of an appropriate plant-based raw material is an important consideration in the development of nutritious and acceptable milk alternatives.
           
    Plant-based milks being free from cholesterol, saturated fatty acids, antigens and lactose, possess different health benefits like anti-inflammatory, anti-oxidative, anti-hypertensive, anti-diabetic and cholesterol-lowering properties (Aydar, 2020). Sometimes plant-based milks are fortified with vitamins and minerals like calcium, vitamin D and B12 to give a nutritional profile as like traditional cow’s milk (Velangi et al., 2022).
           
    Sorghum is a nutrient-dense grain with significant health benefits. It is one of the promising and sustainable contenders for plant-based milk development because of its nutritional composition, adaptability to diverse growing conditions and relatively lower water requirement. It is significantly nutritious containing approximately 72 g carbohydrates, 10-11 g protein, 6-15 g dietary fibre and 3-4 g lipids per 100 g providing 1377 kJ estimated energy (Dexuan et al., 2022; Tayler and Duodu, 2023). Its neutral flavour profile makes it highly suitable for milk extraction, yielding a creamy consistency comparable to traditional dairy milk. Sorghum’s nutritional characteristics coupled with its widespread availability and accessibility for value added processing provides validation for investigating sorghum as a potential ingredient for plant-based milk.
           
    As the global shift towards plant-based alternatives continues, millets like sorghum are emerged out as a promising contender for plant-based milk production, catering to both health-conscious consumers and environmentally sustainable practices. Although several plant-based milk alternatives have been developed from different plant sources, comparatively limited attention has been given to the systematic developments and evaluation of sorghum-based milk, particularly with respect to process standardisation, quality evaluation and shelf-life assessment. In view of this the present investigation was undertaken to extract sorghum milk and assess its potential in developing vegan flavoured milk.

    MATERIALS AND METHODS

    The present research work is undertaken at School of Food Technology, MIT ADT University Pune, during 2024-25.
     
    Raw materials
     
    Raw materials such as whole sorghum grains, sugar, flavours (vanilla, butterscotch and red rose) and chocolate syrup were brought from the local market of Pune. The PET bottles and glass bottles were used for packaging and storage of developed sorghum-based milk.
     
    Extraction of milk from sorghum
     
    The sorghum grains were cleaned and soaked in purified water at room temperature for 8 h to soften the grains and to increase the efficiency of grinding. Excess water was drained off and soaked grains were grinded using a high-power mixer grinder (Preethi-Zodiac, India) with a regulated grain-to-water ratio (01:01 and 01:02) to prepare a homogeneous slurry. This slurry was passed through a double-layer muslin cloth to filter the milk extract and separate the plant residue followed by analyses of yield using equation 1 (Somsen, 2002), waste index using equation 2 (FLW Protocol, 2016), viscosity (Ostwald viscometer) and sedimentation (Jeske et al., 2017) by using standard methods. All the analyses were conducted in triplicate and mean values with standard deviation were reported.
     
      

     
    Standardisation of sorghum-based flavoured milk
     
    Different flavours were added to enhance the sensory properties of extracted milk. The flavours like vanilla (0.05%), red rose (0.03%) and butterscotch (0.04%) and chocolate syrup (4.00 %) were used along with 6.00% sugar (Table 1; Fig 1). The flavour concentrations were selected based on the differences in flavour potency to obtain a perceptible and acceptable flavour intensity through preliminary trials. Control sample without any flavour was prepared for comparison. Standardisation of sorghum-based flavoured milk was carried out based on physicochemical properties (pH, acidity, TSS, fat, protein, carbohydrate, viscosity and sedimentation) using standard AOAC (1995) methods. All the analyses were conducted in triplicate and mean values with standard deviation were reported. Sensory analysis of developed samples was carried out for colour, flavour, taste, mouthfeel and overall acceptability using 9-point hedonic scale method. The semi trained panel constituting the 10 faculty members from School of Food Technology were served with the refrigerated sorghum milk samples and they were asked to evaluate each sample on 9-point hedonic scale as per their likings. The samples coded with three-digit random number were served in random order. Panellists were served with snacks and water between successive samples. The formulation with highest acceptability was pasteurized (75°C for 15 min) using water bath followed by cooling at room temperature for 10 min. The pasteurized sorghum milk was then stored in glass and PET bottles at refrigerated temperature (4±1°C) for storage study.

    Table 1: Formulation of sorghum-based flavoured milk.



    Fig 1: Flavoured sorghum-based milk samples.


     
    Assessment of storage stability
     
    Total plate count, yeast and mould count, pH, acidity, TSS, sedimentation and viscosity were analysed during storage study. Total plate count (TPC) was determined by using nutrient agar (Arifan et al., 2019) and yeast and mould content were determined by using potato dextrose agar medium (Kodaka et al., 2006). The physicochemical properties pH (pH meter-Equiptronix, India), acidity (titration), TSS (Refractometer), viscosity (Brookfield viscometer) and sedimentation were estimated by standard methods.
     
    Statistical analysis
     
    All the experiments were conducted in triplicate and expressed in the form of mean ± standard deviation. The differences between the variables were statistically evaluated using one-way ANOVA at a significance level of p<0.05.

    RESULTS AND DISCUSSION

    Effect of sorghum: water ratio on extraction quality sorghum-based milk
     
    The sorghum to water ratio significantly influenced (p<0.05) the consistency and quality of developed milk. As shown in Table 2, the statistical analysis confirmed the significantly higher yield (44.37%) and significantly lower waste (55.62%) in 01:02 sorghum to water ratio as compared to the 01:01 ratio along with 1.18 cP viscosity and 4.32% sedimentation. These results indicated the suitability of 01:02 ratio for sorghum-based milk production. The increased water proportion might have improved the dispersion of sorghum millet particles resulting in more extractable component into liquid phase. The higher water content in 01:02 ratio might have facilitated greater extraction and dilution of solid components. Hence, dilution with water might have reduced the viscosity which in turn decreased the tendency of suspended particles to aggregate and settle resulting in lower sedimentation percentage (Patil et al., 2026) in the formulation. On the other hand, with 01:01 ratio more concentrated extract was produced resulting in comparatively more viscosity because of higher amounts of total solids. The appropriate viscosity contributes to reduced particle settling and improved stability in beverage formulation.

    Table 2: Effect of sorghum: water ratio on extraction quality sorghum-based milk.


     
    Physicochemical composition of sorghum-based flavoured milk
     
    The data on pH depicted in Table 3 projected significant difference among all developed sorghum-based milk samples. In case of control (without flavour) and red rose flavoured milk, the pH was recorded as 7.49. For vanilla and butterscotch flavours, pH value was found as 7.45 and 7.44, respectively. Relatively lower pH was obtained for chocolate flavoured milk (7.35). The acidity was recorded as 0.44% in sorghum-based plain milk (without flavour). It was 0.35% in red rose, 0.33% in vanilla, 0.32% in butterscotch and 0.34% in chocolate flavoured milk samples (Table 3). These findings align with the results reported by Kundu et al., (2018) and Tulashie et al., (2022). The Total soluble solid (TSS) content of developed sorghum-based milk varied between 7.00 to 10.00 °Brix. For control, vanilla and butterscotch flavours it was 7.00 Brix. It was slightly higher for red rose flavoured milk (8.00 °Brix). The highest TSS (10.00 °Brix) observed in chocolate flavoured sorghum-based milk may be due to the higher concentration of total sugar present in chocolate syrup. The similar reports on TSS were reported by Kundu et al., (2018) and Manasa et al., (2025). With slight variations, sorghum-based milk projected 0.11 to 0.15% fat, 0.52 to 0.56% protein, 7.93 to 8.00% carbohydrates across all flavours (Table 3). The developed beverage should not be considered as a major source of dietary protein based on low protein content (0.52 to 0.56%) in it. These minor changes in nutritional contents are the direct implications of flavour changes (Patil et al., 2026). Similar findings are also reported by Hasan (2012).

    Table 3: Physicochemical properties of sorghum-based flavoured milk.


           
    The viscosity of sorghum-based flavoured milk was observed to be in range of 1.20 to 1.33 cP (Table 3). The highest viscosity was observed in the chocolate flavoured milk (1.33 cP), followed by vanilla (1.22 cP). It may be because of more total solids content in chocolate syrup as compared to other flavours. The results on sedimentation (Table 3) revealed the lowest sedimentation (4.22%) in control sample which was prepared without flavour followed by red rose (4.25%), vanilla (4.27%) and butterscotch (4.30%) flavours. Relatively higher sedimentation (4.50%) was seen in chocolate flavoured sorghum-based milk. This variation in sedimentation may be due to the consistency (viscosity) of chocolate syrup which was used as a flavouring ingredient in the formulation.  The similar trends in viscosity and sedimentation were reported by Fadly et al., (2021) and Deshpande (2005), respectively.

    Mineral composition of sorghum-based flavoured milk
     
    The mineral content depicted in Table 4, presented 0.84 - 0.95 mg/100 g iron and 28.12-33.16 mg/100 g potassium in the sorghum-based flavoured milk under present investigation. All the flavours represented significant differences (p<0.05) in mineral composition. These findings are in accordance with the results reported by Manassero (2020) and NCho (2022). Further nutritional evaluation and fortification would be required to establish the suitability of this sorghum-based milk as a nutritional substitute for dairy milk.

    ​

    Table 4: Mineral composition of sorghum-based flavoured milk.


     
    Sensory quality of sorghum-based flavoured milk
     
    The different flavour formulations of sorghum-based milk were evaluated at their respective optimized concentrations and their effect on sensory profile (Fig 2) projected acceptability to all the flavours based on >7 sensory score for all sensory attributes. The average score for colour varied in the range between 7.30 and 8.40 across all the five treatments (Fig 2). Red rose flavour received the highest colour score (8.40) followed by chocolate flavour (8.25) which indicated that the panellists have highly appreciated the appearance of these samples. Regarding flavour, the chocolate flavour received the highest score (8.45), which indicated that this flavour was most preferred by panel members at its optimized concentration. After chocolate, vanilla flavoured milk scored higher (7.95) for flavour. The chocolate flavoured sorghum-based milk was very well accepted by all panellists in terms of taste (8.75). It was favoured by panellists in terms of the mouthfeel (8.70) followed by butterscotch flavour (7.80). Among all flavours chocolate flavoured milk stood out with the highest overall acceptability score (8.85), which indicates that it was liked very much by the sensory panel at its optimized concentration. The vanilla and butterscotch flavoured sorghum-based milk samples followed with the overall score of 7.70, which shows that these samples are liked moderately.

    Fig 2: Sensory score of sorghum-based flavoured milk.


     
    Storage stability of sorghum-based milk
     
    Total plate count
     
    During the initial period no microbial growth was seen in sorghum-based chocolate flavoured milk packed in both PET and glass bottles (Fig 3) under refrigerated condition (4±1°C). However, after 10th day of storage in PET bottles, microbial load (total plate count) was observed as 10.00 CFU/ml. The growth of microbial load followed the increasing pattern throughout the storage and by the 25th day it reached to 39.00 CFU/ml. For sorghum-based milk packed in glass bottles the microbial growth was seen after 25th day (TPC- 2.00 CFU/ml) which was increased to 35.00 CFU/ml after 45th day.

    Fig 3: Changes in total plate count of sorghum-based chocolate flavoured milk during storage.


           
    The total plate count was remained below 50 CFU/ml (FSSAI microbiological requirements for non-carbonated water-based beverages) for 25 days in PET bottles and 45 days in glass bottles under refrigerated condition (4±1°C) (Kaaviya et al., 2024; FSSAI, 2017).
     
    Yeast and mould
     
    Chocolate flavoured sorghum-based milk packed in PET bottles had not shown yeast and mould growth for nearly 25 days under refrigerated condition (4±1°C) (Fig. 4). The growth of yeast and mould was seen on 25th day of storage (2.00 CFU/ml). In glass bottles the growth of yeast and mould was seen on 45th day (2.00 CFU/ml). The yeast and mould count remained within permissible limit laid down by the FSSAI (≤2 CFU/ml) for 25 days in PET bottles and 45 days in glass bottles under refrigeration (4±1°C) (Kaaviya et al., 2024; FSSAI, 2017). The higher rate of yeast and mould growth in PET bottles as compared to glass bottles may be due to its semi-permeable nature to gases like oxygen and carbon dioxide, which might have created favourable environment for aerobic microorganisms such as yeast and moulds to grow (Toussaint et al., 2014). These findings are in accordance with the results reported by Padma et al., (2019).

    Fig 4: Changes in yeast and mould count of sorghum-based chocolate flavoured milk during storage.


           
    The barrier properties of glass provide restriction to oxygen, moisture and other environmental factors that might have reduced the oxygen and moisture ingress during storage resulting in reduced deterioration of quality attributes. Moreover, glass has a high degree of inertness and is less susceptible to interactions with food components as compared to PET. All these properties make the glass as a superior packaging material for the developed beverages as compared to PET.
     
    Acidity
     
    The freshly prepared sorghum-based chocolate flavoured milk exhibited an 0.34% acidity in initial days. As storage progressed a gradual change in acidity was observed in both type of packaging (Fig 5). In PET bottles, acidity was increased to 0.51% on 30th day of storage. In glass bottles, the increasing trend of acidity was relatively slower and it was increased to 0.45% on 30th day and 0.53% on 45th day of storage. This increase in acidity during storage could be attributed to increase in microbial activity, enzymatic reaction and breakdown of carbohydrates (Bensi, 2024). The similar results were reported by Khodke (2014).

    Fig 5: Changes in acidity of sorghum-based milk during storage.


     
    pH
     
    Initially chocolate flavoured sorghum-based milk recorded 7.35 pH, which indicates neutral and fresh product in both PET and glass bottles. As storage progressed, a steady decline in pH was observed in both PET and glass bottles (Fig 6), indicating increase in acidity. In PET bottles, the pH decreased gradually from 7.35 to 6.50 on 30th day. Similar but relatively lower decreasing trend was seen in pH of sorghum-based milk packed in glass bottles. The pH dropped from 7.35 to 7.05 on 30th day and 5.97 on 45th day in glass bottles. The higher pH in glass bottles than PET bottles during storage underlined the relatively higher stability of sorghum-based milk in glass bottles. This decrease in pH during storage can be correlated with increase in acidity during storage (Balaswamy et al., 2011). The similar results were reported by Roland (2024).

    Fig 6: Changes in pH of sorghum-based milk during storage.


     
    Total soluble solids
     
    The total soluble solids (TSS) in sorghum-based chocolate flavoured milk over 45 days of storage showed slight variations across the PET and glass bottles (Fig 7). For entire period of storage TSS remained within the range of 10-11 °Brix. The slight increase in TSS during storage could be attributed to the breakdown of complex carbohydrates into simple sugars due to microbial activity (Yousaf, 2010). These observations are in line with the findings of Sakhale (2012).

    Fig 7: Changes in TSS of sorghum-based milk during storage.


     
    Viscosity
     
    The viscosity of freshly formulated sorghum-based chocolate flavoured milk was recorded as 1.33 cP (Fig 8). In both PET and glass bottles, viscosity remained nearly constant (1.33-1.35 cP) throughout the storage. This minimal change in viscosity suggests that the product maintained its consistency over the time. The similar results were also reported by Meng et al., (2023).

    Fig 8: Changes in viscosity of sorghum-based milk during storage.


     
    Sedimentation
     
    The sedimentation was recorded as 4.50% in freshly prepared sorghum-based milk that remained unchanged till 5th day of storage despite of type of packaging material (Fig 9). In PET bottles sedimentation was increased to 4.62% after 30 days. In glass bottles, the similar trend was seen with increase in sedimentation from 4.50% to 4.64% on 45h day of storage. The increase in sedimentation may be due to particle aggregation and physiochemical changes. The similar results are also reported by Xu (2014).

    Fig 9: Changes in sedimentation of sorghum-based milk during storage.

    CONCLUSION

    In recent years, the demand for plant-based milk alternatives has elevated because of the factors like lactose intolerance and allergy to dairy products, ethical reasons and consumer awareness towards health. In the process of developing sorghum-based flavoured milk, 01:02 sorghum to water ratio was emerged out as the finest extraction ratio based on high yield (44.37%), relatively low sedimentation (4.32%) and reduced waste index (55.62%). The flavour enhancement of sorghum-based milk with different flavouring ingredients (red rose- 0.03%, vanilla- 0.05%, butterscotch- 0.04%, chocolate- 4%) projected highest acceptability of chocolate flavour based on sensory scores for colour (8.25), flavour (8.45), taste (8.75), mouthfeel (8.70) and overall acceptability (8.85). The storage study conducted by monitoring microbial parameters (TPC and yeast and mould) and physicochemical properties (pH, acidity, TSS, viscosity and sedimentation) confirmed the shelf-life of chocolate flavoured sorghum-based milk as 25 days in PET bottles and 45 days in glass bottles at refrigerated temperature (4±1°C), suggesting that the glass bottle provided better storage stability to sorghum-based chocolate flavoured milk under the experimental conditions in present investigation.

    ACKNOWLEDGEMENT

    NA.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.
     
    Informed consent
    NA.

    CONFLICT OF INTEREST

    The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.
     

    REFERENCES


    1. AbuKhader, M., Salti, Al S. and Lawatia, Al A. (2022). Investigating the health impacts of plant-based milk ingredients: Additives and oxalate. Asian Journal of Dairy and Food Research. 41(4): 390-394. doi: 10.18805/ajdfr.DRF-281.

    2. Anerao, K.K., Sadawarte, K.S., Deshpande, W.H., Desai, B.G., Gangakhedkar, S.P., Kavitha, C., Giri A.S. (2026). Plant based milk (Millet Milk) as a vegan alternative to bovine milk: A comprehensive review. Asian Journal of Dairy and Food Research. 45(1): 1-11. doi: 10.18805/ajdfrDR-2407.

    3. AOAC, (1995). Official Methods of Analysis. 14th Edition, Association of Official Analytical Chemists, Washington DC.

    4. Arifan, F., Winarni, S., Wahyuningsih, W., Pudjihastuti, I.,  Broto, RTD. (2019). Total Plate Count (TPC) Analysis of Processed Ginger on Tlogowungu Village. 10.2991/icoma-18.2019. 80.

    5. Aydar, E. F., Tutuncu, S. and Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies and health effects. Journal of Functional Foods. 70: 103975.

    6. Balaswamy, K., Prabhakara Rao, P.G., Nagender, A. and Akula, S. (2011). Preparation of sour grape (Vitis Vinifera) beverages and evaluation of their storage stability. Journal of Food Process Technology. 2(3): 105-4.

    7. Bensi, P.S. (2024). Effect of packaging and storage of RTS beverage from Garcinia cambogia. Journal of Agriculture, Food and Environment (JAFE)| ISSN (Online Version): 2708- 5694. 5(1): 7-12.

    8. Deshpande, R.P., Chinnan, M.S. and McWatters, K.H. (2005). Nutritional, physical and sensory characteristics of various chocolate flavored peanut–soy beverage formulations. Journal of Sensory Studies. 20(2): 130-146.

    9. Dexuan, D., Noor, H., Lin Heying, W.L. and Noor, F. (2022). Amylopectin aggregation as function of starch phosphate content sorghum (Sorghum bicolor L.). Journal of Food and Nutrition Research. 10(10): 664-673. doi: 10.12691/jfnr-10-10-4.

    10. Fadly, D., Sutarno, W.U., Muttalib, Y.S., Muhajir, M. and Mujahidah, F.F. (2021, July). Plant-based milk developed from soy (Glycine max) milk and foxtail millet (Setaria italica). In IOP Conference Series: Earth and Environmental Science. 807(2): p. 022063. 

    11. FLW Protocol, (2016). Food loss and waste accounting and reporting standard. FLW Protocol. Washington DC. Available on https://flwprotocol.org/flw-standard/ 

    12. FSSAI, (2017). Directors under section 616 (5) of the Food Safety and Standards Act, 2006 Regarding Operationalization of Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 relating to standards for Non-carbonated water-based beverages (Non-Alcoholic). (Ref. No. Stds/SP (Water and Beverages) Notify (1)/ FSSAI-2016 (Part II), FSSAI, FDA Bhawan, Kotla Road, New Delhi.

    13. Hasan, N.A. (2012). Almond milk production and study of quality characteristics. Journal of Academia. 2(1): 1-8.

    14. Jeske, S., Zannini, E. and Arendt, E.K. (2017). Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition. 72: 26-33.

    15. Kaaviya K.S., Yuvaraj R., Keerthika S., Hema K., Brimapureeswaran R. and Antony Usha (2024). Development of ready to drink banana pseudostem beverage incorporated with pineapple and grape extract. Asian Journal of Dairy and Food Research. doi: 10.18805/ajdfr.DR-2063. 

    16. Khodke, S.U., Shinde, K.S. and Yenge, G.B. (2014). A study on storage of sterilized soymilk. International Journal of Farm Sciences. 4(4): 169-179.

    17. Kodaka, H., Mizuochi, S., Teramura, H., Nirazuka, T., Oda, S., Tanaka, H., Betts, R. (2006). Comparison of the compact dry YM with the FDA BAM method for enumeration of yeasts and molds in fruit-based products: Performance-tested method SM 100401. Journal of AOAC International. 89(1): 127-138.

    18. Kundu, P., Dhankhar, J. and Sharma, A. (2018). Development of non-dairy milk alternative using soymilk and almond milk. Current Research in Nutrition and Food Science Journal.  6(1): 203-210.

    19. Manasa, C.H., Aparna, K., Hymavathi, T.V., Kiran Kavitha, V. and Sreedhar, M. (2025). Formulation and evaluation of bajra millet (PBH-1625) beverage and probiotic beverage. Asian Journal of Dairy and Food Research. 44(4): 601-607. doi: 10.18805/ajdfrDR-1836.

    20. Manassero, C.A., Añón, M.C. and Speroni, F. (2020). Development of a high protein beverage based on amaranth. Plant Foods for Human Nutrition. 75: 599-607.

    21. Meng, C., Chen, Y., Wang, X., Chen, H. and Deng, Q. (2023). Effect of different temperatures on the storage stability of flaxseed milk. Foods. 12(19): 3571.

    22. NCho, C., Soro, D., Yeo, M.A. and Koffi, E.K. (2022). Influence of heat treatment on the nutrient profile of cashew kernel milk (Anacardium occidentale L.). J. Food Nutr Res. 10(1): 58-64.

    23. Padma, E.M., Rao, P.J., Edukondalu, L., Aparna, K. and Babu, G.R. (2019). Development of calcium fortified rice milk and its storage studies. Journal of Pharmacognosy and Phytochemistry. 8(6): 745-748.

    24. Patil, A., Mane, K., Navale, A. Kurumkar, A. Dixit, A. and Bamane A. (2026). Formulation and characterization of a low glycaemic functional beverage using malted grains, jamun seed and date seed with antidiabetic potential. J. Food Measure. (2026). https://doi.org/10.1007/s11694-026- 04785-x.

    25. Prytulska, N., Motuzka, I., Koshelnyk, A., Motuzka, O., Yashchenko, L., Jarossová, M., Krnacova, P., Wyka, J., Malczyk, E. and Habánová, M. (2021). Consumer preferences on the market of plant-based milk analogues. Potravinarstvo Slovak Journal of Food Sciences. 15: 131-142. doi: 10.5219/1485.

    26. Roland, I.S., Le, T.T., Chen, T., Aguilera-Toro, M., Nielsen, S.D.H., Larsen, L.B. and Poulsen, N.A. (2024). Storage stability of plant-based drinks related to proteolysis and generation of free amino acids. Foods. 13(3): 367.

    27. Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. (2012). Studies on the development and storage of whey based RTS beverage from mango cv. Kesar. Journal of Food J Processing and Technology. 3: 3. doi: 10.4172/2157-7110.1000148.

    28. Sharma, A.K., Lourembam, B. and Bisht, B. (2020). New approach to plant-based milk alternatives-A review. Ind. J. Pure App. Biosci. 8(3): 130-133.

    29. Somsen, D. and Capelle, A. (2002). Introduction to production yield analysis-a new tool for improvement of raw material yield. Trends in Food Science and Technology. 13(4): 136-145.

    30. Taylor, J.R. and Duodu, K. G. (2023). Resistant type starch in sorghum foods-factors involved and health implications. Starch. 75(9-10).  https://doi.org/10.1002/star.202100296.

    31. Toussaint, M., Vidal, J.C. and Salmon, J.M. (2014). Comparative evolution of oxygen, carbon dioxide, nitrogen and sulfites during storage of a rosé wine bottled in PET and glass. Journal of Agricultural and Food Chemistry. 62(13): 2946-2955.

    32. Tulashie, S.K., Amenakpor, J., Atisey, S., Odai, R. and Akpari, E.E.A. (2022). Production of coconut milk: A sustainable alternative plant-based milk. Case Studies in Chemical and Environmental Engineering. 6: 100206.

    33. Velangi, M. and Savla, M. (2022). Role of plant based milk alternatives as a functional beverage: A review. Int. J. Health Sci. Res. 12: 273-281.

    34. Xu, Y.Q., Chen, G.S., Du, Q.Z., Que, F., Yuan, H.B. and Yin, J.F. (2014). Sediments in concentrated green tea during low- temperature storage. Food chemistry. 149: 137-143.

    35. Yousaf, M.S., Yusof, S., Abdul Manap, M.Y.B. and Abd Aziz, S.U.R.A.I.N.I. (2010). Storage stability of clarified banana juice fortified with inulin and oligofructose. Journal of Food Processing and Preservation. 34: 599-610.
    In this Article
      Contact us
      Follow us
      Published In
      Asian Journal of Dairy and Food Research

      Editorial Board

      View all (0)