Physicochemical and Organoleptic Characteristics of Lactose-Free Beverage Made from Sorghum, Oat, and Mung Bean with Carboxymethyl Cellulose
Year: 2026
Type: article
Abstract: Lactose intolerance has increased the demand for nutritious plant-based milk alternatives. This study aimed to evaluate the effects of sorghum (Sorghum bicolor), oat (Avena sativa), and mung bean (Vigna radiata) proportions and carboxymethyl cellulose (CMC) concentrations on the physicochemical and sensory characteristics of lactose-free plant-based beverages. A completely randomized design with a 3 × 3 factorial arrangement and two replications was employed. Three ingredient ratios (50:30:20, 40:40:20, and 30:30:40) and three CMC concentrations (0.2%, 0.4%, and 0.6%) were evaluated. Physicochemical data were analyzed using ANOVA followed by Duncan's Multiple Range Test, while sensory acceptance was assessed by 30 semi-trained panelists using the Friedman test. Results showed significant effects (p ? 0.05) on several physicochemical parameters and sensory attributes, including color, taste, texture, and mouthfeel. The optimal formulation, determined using the De Garmo effectiveness index, was 40:40:20 with 0.4% CMC, achieving a score of 1.46. This formulation contained 1.78% protein, 2.94% fat, 4.47% carbohydrates, and 3.41% dietary fiber, with sensory scores of 4.17 for color and 4.20 for taste. However, its low emulsion stability (26.50%) indicates that further optimization is required. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption & Production.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7224911614