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The presence of lactose and casein content can exacerbate clinical symptoms in people with autism and lactose intolerance. Apart from casein, a low gluten diet can be given to people with autism and celiac disease. Thus, not everyone able to digest and consume dairy milk well. This study aimed to develop plant-based milk products based on soybean milk with the addition of foxtail millet. There were four beverage formulations, F0 (100% soy milk, 0% millet), F1 (90% soy milk, 10% millet), F2 (80% soy milk, 20% millet), and F3 (70% soy milk, 30% millet). A total of 25 semi-trained panelists were involved in this study. Plant-based milk of soy milk with the addition of 10% millet tended to have better hedonic and hedonic quality values than pure soy milk products and soy milk with 20% and 30% millet. The 100% soy milk product (F0) had a viscosity value of 1.07 ± 0.03 and increased along with more millet added, about 1.27 ± 0.02 - 1.58 ± 0.01 cp. Based on the statistical test, the addition of foxtail millet significantly affected the protein, fat, and ash content at α = 0.05. However, it did not significantly affect the carbohydrate, water, and energy content (p&gt; 0.05). In addition, the calcium content might be improved in line with the addition of millet to soy milk. Plant-based milk formulated with soy milk and millet can be an alternative to dairy milk which contains better nutrients than whole soy milk.

Plant-based milk Developed from Soy (Glycine max) Milk and Foxtail Millet (Setaria italica)