Nutritional and sensory evaluation of flavored milk products: A comparative study

This comparative study evaluates the nutritional and sensory attributes of flavored milk products, focusing on both dairy-based and plant-based alternatives. With the growing demand for flavored milk drinks, particularly plant-based options, there is a need toexamine both the nutritional benefits and the sensory satisfaction they provide to consumers. In this study, six flavored milk products three dairy-based and three plantbased were selected for analysis. Nutritional evaluation was conducted to assess macronutrients (proteins, fats, carbohydrates), micronutrients (vitamins and minerals), and caloric content. Additionally, sensory evaluation was performed using a consumer panel to assess taste, texture, aroma, and appearance, which are critical factors influencing consumer preferences. The results indicate that while dairy-based flavored milk products generally offer higher protein content, plant-based alternatives are rich in specific vitamins and minerals, particularly when fortified. Sensory evaluation revealed a preference for dairy-based products in terms of taste and texture, though certain plant-based products scored higher in appearance and aroma. This study highlights the nutritional trade-offs between dairy and plant-based flavored milk and emphasizes the need for manufacturers to balance sensory appeal with health benefits. The findings provide valuable insights for both consumers and producers in the evolving flavored milk market, particularly in promoting plant-based alternatives with improved sensory profiles and nutritional benefits.