Effects of Plant-Based Milk on the Physical Properties and Palatability of Custard Pudding

Abstract

In this study, we investigated the physical properties and palatability of custard puddings prepared with soya or almond milk instead of cow's milk. Investigation of the heating temperature profile revealed a delay in temperature increase in the egg–almond milk mixture compared to that in the egg–cow's milk and egg–soya milk mixtures. Accordingly, gel formation in the egg–almond milk mixture took twice as long as that in the other two mixtures. The colour of the cow's milk-based pudding was white, whereas that of the soya milk-based pudding was yellowish. The cow's milk-based custard pudding was firm, whereas the soya and almond milk-based ones showed a softer texture successively. The rupture stress value for puddings made with an egg–cow's milk ratio of 1:3 was comparable with that for puddings made with an egg–soya milk ratio of 1:2.4 and egg–almond milk ratio of 1:1.5. Sensory evaluation tests revealed that the almond milk-based pudding was soft and sweet and as palatable as the cow's milk-based pudding. In contrast, the soya milk-based pudding was firm and retronasally unpalatable owing to its odour.