Usage of some plant-based milk in the production of pastry cream

The main ingredients of the pastry cream, known as Cremé patissere, are milk, sugar, eggs, starch, vanilla and butter. In recent years, the consumption of vegetable-based almond, hazelnut, soybean, oat, rice, peanuts and coconut milk instead of animal milk has increased in the production of pastry cream. In addition to direct consumption, vegetable-based milk is used as an alternative to animal milk in many products in the pastry industry. The aim of this research is to explore the potential of some vegetable-based milk to be used in the production of pastry cream. To this end, in the pastry cream recipe almond, soybean, hazelnut and coconut milk are used as an alternative to cow's milk. Analysis of pH, protein, serum separation, density, viscosity and color of the products obtained was carried out. The consumer acceptance of the product was determined by the method of sensory analysis, and the data obtained was analyzed statistically. The results of the pH analysis show that vegetable-based milk and creams made from these milk are more basic. Cow's milk cream which had the highest density and viscosity is followed by almond and coconut milk creams. Differences were observed between color parameters of creams made from different milk (p≤0.05). Also changes in color parameters were observed over the course of the one-week storage of the creams (p≤0.05). In the sensory analysis with the panelists, cows and coconut milk creams had the highest overall liking scores, and their scores differed from the other groups (p≤0.05). In the preference rankings, soy and coconut milk creams received the highest scores after cow milk cream and came out as preferred alternatives as plant based milk cream.