Milk products, regardless of their origins, undergo heat treatment to ensure the elimination of harmful bacteria and maintain safety standards. This crucial step is applicable to various plant-based milk alternatives like soy milk, almond milk, oat milk, and even conventional dairy milk. Exploring the impact of these heat treatment processes on emerging plant-based milk formulations is essential for enhancing the overall drinking experience. In a recent study published in ACS Omega, scientists have delved into the effects of pasteurization and sterilization on the sensory attributes of a coconut and rice-based beverage.
The researchers aimed to unravel how these thermal treatments influence the appearance and texture of the coconut and rice drink, thereby shedding light on potential improvements that can be made. The study elucidated that pasteurization involves heating the liquid to a specific temperature for a set period, while sterilization is a more intense process that subjects the product to even higher temperatures for a longer duration.
By subjecting the coconut and rice drink to different thermal treatments, the researchers were able to observe distinct alterations in its physical characteristics. Pasteurization caused an increase in turbidity, leading to a cloudier appearance. Conversely, sterilization resulted in a significant reduction in turbidity, rendering the drink clearer and more visually appealing.
Furthermore, the study examined the impact of thermal treatments on the texture and consistency of the coconut and rice beverage. It was revealed that pasteurization led to a decrease in viscosity, making the drink thinner and less viscous. On the other hand, sterilization caused an increase in viscosity, resulting in a thicker and creamier texture. These variations in texture have substantial implications for consumer preference and acceptability, as they directly affect the mouthfeel and overall sensory experience.
These findings offer valuable insights for manufacturers in the plant-based milk industry, enabling them to optimize their heat treatment processes and develop products with improved sensory attributes. By tailoring the pasteurization or sterilization conditions, producers have the opportunity to fine-tune the appearance, texture, and consistency of coconut and rice-based beverages, catering to consumer preferences.
In conclusion, understanding the impact of pasteurization and sterilization on plant-based milk formulations, such as the coconut and rice drink studied in this research, is crucial for enhancing the sensory qualities of these beverages. The study demonstrates how these thermal treatments affect the drink’s turbidity, viscosity, and overall drinking experience. Armed with these insights, manufacturers can refine their production methods and create more appealing and enjoyable plant-based milk alternatives for consumers.
