Current Trends in Dairy Analogues: Functional Food

Functional Dairy Analogues

  • Gayathri Devi M K Student
Keywords: Dairy analogues, functional food, lactose intolerance, milk allergy, imitation milk, cheese analogs

Abstract

In recent decades, functional food and novel products has risen dramatically in the food sector associated with massive increase in shifting towards healthy diets. Milk is a complete food that provides nutrient dense diet among other food products. However, some drawbacks are deficiency of some minerals and also with some health issues such as milk allergy and lactose intolerance, have exacerbated certain population groups to seek dairy alternatives that are much more superior to conventional dairy products. At present, dairy analogues are available commercially and different types of dairy analogs are discussed in this review such as imitation milk, non-dairy fat, cheese analogs and non dairy dessert. These products are considered as a functional food, which provides health promoting substance beyond their natural nutrients. Dairy analogues are prepared from soybean, oat, coconut, multigrain etc., which are subjected to some pre treatments to ensure their functional compounds. Plant-based dairy alternatives would endow a convenient option to dairy products when they are postulated into broadly appealing and highly nutritious products.

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Published
2021-08-31
How to Cite
1.
Gayathri Devi M K. Current Trends in Dairy Analogues: Functional Food: Functional Dairy Analogues. FASJ [Internet]. 2021Aug.31 [cited 2021Sep.26];2(04):97. Available from: https://fasj.org/index.php/fasj/article/view/85
Section
Review Articles