Development of a Dairy Analog with Combinations of Non-Dairy Milk

Milk is a complete food that cannot be substituted. However, the presence of various bioactive phytochemicals, absence of cholesterol, high energy input required for production, limited availability of milk in some regions, emergence of vegan diets, and limited resources such as landmass, feed, etc. are accelerating development of non-dairy alternatives. The present study was carried out to develop dairy analogs such as curd and kulfi by replacing cow milk with coconut and oat milk. Hydrocolloids such as xanthan gum, rice starch, and corn starch were used as stabilizers. As a sensory evaluation, 2% corn starch in curd and 1% rice starch in kulfi were used to achieve desired texture and stability. Yield ranged from 70–80%, which can be helpful in terms of production. All the samples were evaluated for their sensory attributes and physical properties. As the concentration of rice starch increased from 0–5% during kulfi preparation, the melting rate decreased and melting resistance increased significantly (P