Abstract:
The study aimed to create a viable alternative to dairy-based condensed milk using chickpea
milk and sesame milk. Chickpeas are a wise food option because of their health-promoting
elements, consumption of chickpeas decreased the risk of cancer and chronic disorders.
Sesame seed also contains significant amounts of lignans and exhibit strong antitumor, antimitotic and antivirus activities. The absence of lactose in those chickpea and sesame milk is
a significant benefit, as it will prevent the absorption of lactose, which is frequently present
in dairy products. Various formulations were tested, including different ratios of
combinations of chickpea milk and sesame milk (T1: 100% cow milk, T2: 75% chickpea
milk + 25% sesame milk, T3: 50% chickpea milk + 50% sesame milk, and T4: 25% chickpea
milk + 75% sesame milk). Physicochemical analyses were conducted initially and during
the six-week storage period to assess the percent moisture, ash, fat, protein, and total solids
according to AOAC (2002) methods. Organoleptic characteristics such as taste, texture,
color, aroma, flavor, and overall acceptability were also evaluated. The results indicated that
T1 had the highest protein, fat, total solid, and ash content with the lowest moisture content.
Conversely, T3 exhibited high content of total solids, protein, and ash, yet lower unsaturated
fat content and moisture among other nondairy treatments. Over the storage period, moisture
increased while protein, fat, total solids, and ash decreased across all formulations. Sensory
evaluations showed significant differences among treatments, with T3 being the preferred
formulation of nondairy sweetened condensed milk, scoring highest in organoleptic
characteristics. After six weeks, T1 and T3 were deemed safest due to lower microbial
counts, suitable for consumption within one month. The study concluded that T3 is an
optimal plant-based alternative for dairy based sweetened and condensed milk, suitable for
lactose intolerance, milk allergies, and vegan individuals
