Production of milks and kefir beverages from nuts and certain physicochemical analysis

Çomak Göçer E. M., Koptagel E.

Food Chemistry, vol.402, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 402
  • Publication Date: 2023
  • Doi Number: 10.1016/j.foodchem.2022.134252
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Fatty acids, Kefir, Nut milk, Organic acids, Physicochemical analysis, Volatiles
  • Akdeniz University Affiliated: Yes

Abstract

© 2022 Elsevier LtdCashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kept at 4 °C for 30 days and examined on the 1st, 15th, and 30th days. The highest energy contents were determined in hazelnut milk (73.71 kcal/100 g) and kefir made from hazelnut milk (74.89 kcal/100 g). During storage, the total sugar, total organic acid, and polyunsaturated fatty acid contents of kefir samples decreased, whereas the saturated fatty acid content and pH value increased. The unsaturated fatty acid content of nuts milk and respective kefir was higher than cow's milk and kefir made from cow's milk, while the saturated fatty acid level was lower. Volatiles, ethanol, and ethyl acetate, which were shown to be dominating among the aroma components, were highest in kefir made from cow's milk.