Effect of partial replacement of whole milk khoa with groundnut (Arachis hypogaea) and sunflower seeds (Helianthus annuus) milk on biochemical and functional properties

Growing interest in product development with specific alternative ingredients by partial replacement paved the way. The study aims to optimize and develop the nutrient-rich khoa by partial replacement with sunflower seed milk and groundnut milk and evaluate the biochemical, physicochemical, specific properties and sensory of the product. The optimized ratio is 50% whole milk, 30% sunflower seed milk, 20% groundnut milk. The biochemical composition (g/100 g) of plant-based milk khoa is 21 ± 0.5 carbohydrate, 14 ± 0.9 crude protein, 12 ± 0.7 crude fat, 2.66 ± 0.8 total ash, 0.34 ± 0.8 crude fibre 50 ± 0.8 moisture and 0.432 ± 0.7 FFA %. Incorporation shows higher antioxidant activity and acidity with decreased pH. Partial replacement of sunflower seed and groundnut extracts at different levels had a significant (p < 0.05) effect on the colour values of khoa, texture profile analysis shows no significant difference (p > 0.05). one of the positive findings: fatty acid profile (g/100 g)- 5.07 monounsaturated fatty acids, 4.29 polyunsaturated fatty acids, 4.89 saturated fatty acids and trans fat is below the level of quantification. FTIR, SEM, and GC-MS are analyzed. The khoa is stored under refrigerated conditions (5 ± 2℃) to maintain its sensory (9-point hedonic scale) and physicochemical characteristics.