تحسين العادات الغذائية باستخدام حليب البازلاء و الاستفادة منه في إنتاج بعض منتجات الألبان و أثرها على النساء المصابة بهشاشة العظام

Abstract EN

The food industry is developing plant-based milk alternatives for health, lifestyle and dietary reasons.

Plant proteins are a good alternative for substituting animal milk in producing different dairy foods and beverages.

This study aims to improve the nutritional habits using pea milk, its benefits in dairy products, and its effect on women with osteoporosis.

Four products of a yellow pea, cheese, cream cheese, yoghurt and buttermilk with 100% pea milk were made.

A sample of 30 women aged between 42 and 55 years suffering from osteoporosis was recruited.

The women sample was sensually evaluated for taste, colour, aroma, texture, and general acceptability.

The LSD values of pea milk and its products showed significant differences.

It was recorded (0.107, 0.057, 0.106, 0.117 and 0.1124), respectively.

The Lab test results showed improvement in Ca, Na and K levels (9.96±0.3, 139±0.5 and 4.20±0.4) compared to the control results (6.54±0.1, 149±0.2 and 3.11±0.3).

Consequently, pea milk can be developed to make some dairy products such as cheese, yoghurt, and buttermilk and improve the mineral level of osteoporosis persons.

It is rich in calcium and vitamin A.