Plant-Based Milk Alternatives from Cereals: Sensory Properties and ConsumerPreferences in Indonesia

Introduction: The growing interest in plant-based milk alternatives has prompted the exploration of novel cereal-based ingredients for developing substitutes for dairy milk. This study aimed to investigate the sensory properties and consumer preferences of plantbased milk alternatives derived from cereals, including red rice, rice bran, and sorghum. Methods: Four cereal-based milk alternatives were developed, including samples made from red rice, red sorghum, white sorghum, and rice bran. In addition, a commercially available rice milk was included as a reference sample. The study employed a cross-sectional study design with a total of 135 participants (mean age 29.8 ± 10.1 years) who participated to evaluate the sensory profiles of the cereal-based milk samples using CATA (Check-All-That-Apply). In addition, the acceptance of each sample was also assessed. Results: The results indicate that all the cereal-based milk alternative samples exhibited distinct sensory profiles, which may influence consumers'; acceptance. Among the samples, milk alternatives made from red rice and white sorghum were significantly preferred (p < 0.001), whereas the sample made from rice bran was the least preferred (p < 0.001). Discussion: The sensory attributes of cooked rice aroma, nutty aroma, nutty taste, vanilla aroma, sweet aroma, sweet taste, and violet-like visual color of violet-like were associated with consumer liking. In contrast, attributes of rancid, uncooked taste, bran taste, bitter taste, and sandy texture may be associated with disliking. Conclusion: This study highlights the potential of red rice and sorghum as promising ingredients for developing plant-based milk products, which serve as a foundation for further research and product development in the growing market of dairy alternatives.