This study aimed to formulate and optimize the homogenization and concentration conditions for producing a novel vegan condensed milk alternative (VCMA) product exclusively from plant-based ingredients rich in nutrients, ensuring desirable physical characteristics. Six blending formulas of three types of filtrate (from soybeans, peanuts, and cashews) and coconut milk were developed, with corresponding ratios of soybean, peanut, and cashew filtrate and coconut milk of 44-54%, 22-12%, 20-10%, and 14-24%, respectively. Ultimately, the most suitable blend was selected, resulting in a product with improved physical properties and nutritional value compared to existing products on the market, including color, texture, protein, and fiber. The central composite design (CCD) of the response surface methodology (RSM) was used to improve the percentage of emulsifier E471 applied (0.1-0.14%) and homogenization time (8-12 min). A multivariate regression model was also used to investigate the effects of temperature (55-65 o C) and concentration time (35-45 min) (vacuum pressure maintained at 100 hPa) on the quality of VCMA products. Formula F4 (ratio of soybean, peanut, cashew extracts and coconut milk is 50:16:14 and 20%) produced suitable physical and chemical properties for the product (protein, lipid, carbohydrate, and ash analyzed were 20.02, 10.09, 38.14, and 0.57%, respectively), a high TSS content (68.83 o Brix), and a bright color. Emulsifier E471 was added at an optimal concentration of 0.11% and homogenized for 10.77 minutes, resulting in high emulsion stability and turbidity values (97.74% and 2.06, respectively). The concentration process was carried out at the optimal temperature and time of 60.82°C and 39.03 minutes, respectively, resulting in a product with a light color (L* value of 48.66) along with the measured parameters of ΔE, viscosity, and Brix of 21.14, 3402 mPa.s, and 71.11%, respectively, in the product. The new VCMA, produced under optimal conditions, demonstrated a superior protein content (extremely high), low carbohydrate (particularly sugar) content, high viscosity, equivalent Brix, and enhanced color, compared to the existing commercial plant-based milk. • Vegan condensed milk was formulated from soybean, peanut, cashew, and coconut milk blends. • E471 (0.11%) and 10.77 min homogenization, then concentration at 60.82°C in 39.03 mins ensured stability. • The product showed higher protein, lower sugar, and texture comparable to commercial products.
Duy et al. (Fri,) studied this question.