ALMOND MILK PRODUCTION AND STUDY OF QUALITY CHARACTERISTICS
Keywords:
Almond milk, Chemical stability, Homogenization, Microbial quality, Physical stabilityAbstract
Almond milk production at pilot plant and basic characterization were performed. The study
included the effect of 0.03 % lecithin addition to the raw product and pasteurization (90 ºC,
15 s) with two step homogenization (180 MPa and 40 MPa), resulting in the comparison of
four different almond milks: raw product (PB), raw product with lecithin (PBL), pasteurized
product (PH) and pasteurized product with lecithin (PHL). Compositional characteristic of
almond milks showed the proximate composition similar to those found in the market. The
effect of lecithin addition is to improve product stability and these differences were observed
at days 2 and 7 of storage at 4 oC and 25 oC. Total counts and Micrococcacceae were reduced
by 2.21 and 3.64 log cycles at pasteurized almond milk while no viable Enterobacteriaceae
nor yeast and mould remained in any pasteurized milk samples. Pasteurized almond milk
inactivated lipoxygenase activity compared to untreated almond milk. The formations of
oxidized substances (malondialdehyde and lipid hydroperoxides) in almond milk were all
greatly reduced by pasteurization.
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