Physicochemical properties and sensory attributes of nut-based milk coffee
Abstract Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica e...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-07554-w |
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| Summary: | Abstract Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growing. This study aimed to (1) develop nut-based milks—almond, cashew, hazelnut, and walnut—combined with Arabica espresso and (2) assess their physicochemical and sensory qualities. Oleic, linoleic, and linolenic acids increased significantly in roasted nut-based milk coffees (p < 0.05). Particle size and viscosity were higher in nut-based coffees than in commercial milk (p < 0.05). Gas chromatography identified 33 volatile compounds; the nut-based milk coffee sample contained more benzaldehyde and 1-methylpyrrole-2-carboxaldehyde, while commercial milk coffee had higher 5-methyl furfural and furfuryl alcohol (p < 0.05). Sensory testing showed a preference for cashew nut-based milk coffee (p < 0.05). Vegan coffee produced with nut-based milks exhibited higher antioxidant activity and a higher unsaturated fatty acid content than those prepared with commercial milk. In particular, the roasted nut-based milks displayed increased levels of these beneficial compounds. These results offer insights into nut-based milk coffee’s physicochemical and sensory characteristics and preference factors. |
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| ISSN: | 2045-2322 |