Nutritional and sensory impact of replacing milk with soy and pea protein in coconut sweetmeat: a vegan alternative

Abstract

The booming demand for plant-based food alternatives has driven innovations in the development of dairy-free confections. This study aimed to develop a plant-based coconut sweetmeat as a vegan alternative to traditional dairy-based sweets by replacing milk solids with soy protein isolate (SPI) and Pea Protein Isolate (PPI). Several formulations were tested to optimize texture, taste, and overall acceptability while maintaining nutritional integrity. Sensory attributes were assessed by 60 untrained panelists using a 9-point hedonic scale, and the data was statistically analyzed using ANOVA. The evaluation revealed no significant differences in most sensory parameters between the two formulations, except for sweetness, where the SPI-based sweetmeat exhibited a superior score (p