Development of foxtail millet (Setaria italica) milk : a novel beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand
| dc.contributor.author | Cao, Chengjin | |
| dc.date.accessioned | 2024-09-23T23:58:01Z | |
| dc.date.available | 2024-09-23T23:58:01Z | |
| dc.date.issued | 2024 | |
| dc.description | The following Figures were removed for copyright reasons: Figs 2.4 & 2.5 (=Sharma & Niranjan, 2018 Fig 2 & 4); 2.6 & 2.8 (=McClements, 2016 Fig 6.1 p. 246 & 6.2 p. 247); 2.7 (=McClements et al., 2019 Fig 3); 2.9 (=McClements, 2016 Fig 4.21 p. 133); 2.10 (=Whitehurst, 2004 Fig 1.8 p. 9); 2.11 (=Zhang et al., 2023 Fig 1); 2.13 & 3.5 (=McClements & Grossmann, 2022a Fig 8.1b p. 398 & Fig 7.10 p. 358). Fig 3.2 is re-used under a Creative Commons Attribution 4.0 International (CC BY-SA 4.0) license. | en |
| dc.description.abstract | Growing environmental and health concerns related to animal-based food production has led to environmental and health concerns recently, which has resulted in plant-based foods increase in popularity. Plant-based milk alternatives, made from sources like legumes and seeds, are becoming more popular. In this study, foxtail millet is explored as a gluten-free nutritious and sustainable plant-based milk alternative. Phase I of the study focused on investigating the extraction of foxtail millet extracts (FME) by analysing three key parameters: colour, pH, and total soluble solids. Dry milling with a higher millet-to-water ratio (millet percentage) produced FME with colour similar to cow's milk. The pH of dry-milled FME ranged from 6.38 to 6.67, slightly higher with wet milling. The total soluble solids (ºBrix) were found higher processed with dry milling, extracted with higher percentage of amylase rate and millet percentage. Focus group sensory evaluation was conducted and determined parameters including dry milling, 0.20% amylase, and 10% and 12% millet grain were decided for further investigation. In Phase II, FMEs underwent emulsification with varying millet grain rates, added oil, and lecithin. Physicochemical properties including whiteness, pH, total soluble solids, particle size, viscosity, and gravitational separation rate were measured to screen 12 formulations. Higher millet grain percentage increased whiteness and soluble solids, while more added oil raised whiteness and viscosity. Particle size decreased with homogenisation but was not significantly affected by other factors. Sensory evaluation favoured formulations with 12% millet grain and 0.8% oil. The optimal formulation for further study was identified as having 12% millet grain, 0.8% oil, and 5% lecithin. Phase III investigated the physicochemical properties of the selected foxtail millet milk formulation and its shelf-life during storage at 4℃ for 4 weeks. Analysis of foxtail millet milk suggested improved microbial stability and while maintaining a similar moisture content to cow skim milk but with lower ash content. It contained 0.5% protein, 1.3% unsaturated fats, 7.6% carbohydrates, and 0.4% dietary fibre which is absent in cow's milk. It offers a healthier profile than saturated fat-rich or high-sodium alternatives. In conclusion, the foxtail millet milk developed in this study demonstrated good appearance, sensory acceptance, microbial stability, and served as a good source for carbohydrates. | |
| dc.identifier.uri | https://mro.massey.ac.nz/handle/10179/71507 | |
| dc.language.iso | en | |
| dc.publisher | Massey University | |
| dc.rights | The author | en |
| dc.subject.anzsrc | 300601 Beverage chemistry and beverage sensory science | en |
| dc.title | Development of foxtail millet (Setaria italica) milk : a novel beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand | |
| dc.type | Thesis |