Sensory, nutritional, and functional characteristics of plant-based milks for lactose-intolerant individuals

• Alwi

  Faculty of Agricultural Technology, Hasanuddin University, Makassar 90245

Plant-based milk has emerged as a prominent alternative for individuals with lactose intolerance who cannot consume cow's milk. The high prevalence of lactose intolerance, particularly in Asian populations, has driven innovation in plant-based functional foods that are more compatible with the digestive system. This literature review examines the potential of plant-based milk as a functional alternative, focusing on its nutritional composition, bioactive compounds, health benefits, and associated technological challenges. The analysis indicates that plant-based milks derived from soybeans, almonds, oats, rice, and coconut contain vegetable protein, fiber, and bioactive compounds such as isoflavones, polyphenols, and beta-glucans, which confer antioxidant, cholesterol-lowering, and metabolic regulatory properties. However, plant-based milks typically exhibit lower protein, calcium, and certain vitamin levels compared to bovine milk, necessitating fortification and technological innovation to enhance their nutritional profile. Given their lactose-free nature, low saturated fat content, and abundance of functional compounds, plant-based milks hold considerable promise as functional food solutions for individuals with lactose intolerance.

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