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100			_aAnitha S
245			_aA review on potato milk: A possible alternative for consumers allergic to cow milk proteins
300			_a54-64
520			_aResearch and development in science and innovation have changed consumer awareness of conventional food sources to functional foods that provide more nutrition and health. On the other hand, there is an emerging no for cow milk due to environmental and ethical considerations. Plant-based milk alternatives emerged as a rising trend, serving as an inexpensive alternative to a poor economic group of developing countries and in places where cow’s milk supply is insufficient. A functional food should promote cognitive response, an improved immune system, and general well-being. Though there are several plant-based milk substitutes, using vegetables to produce a novel milk substitute still needs to be considered. Hence, this review aims to incorporate potatoes to produce a milk-like substitute due to their high nutritious content, bioavailability, and environmental sustainability. Potatoes are a better source of protein, vitamins, and minerals than rice, wheat, sorghum, legumes, and corn, with a high number of antioxidants and phytochemicals. With consumers becoming increasingly aware of the association of diet, nutrition, and health, potatoes have the potential to become an important dietary source of bioactive ingredients, i.e., functional food.
654			_aLactose intolerance _aMilk alternatives _aProbiotics _a Vegetable extract
700			_aManivannan A
773	0		_0125285 _9110094 _dNew Delhi NISCAIR _oJP347 _tIndian Journal of Natural Products and Resources _x0976-0504
942			_cJA
942			_2ddc
999			_c129886 _d129886