Production of milks and kefir beverages from nuts and certain physicochemical analysis. (15th February 2023)

• Record Type: Journal Article
• Authors: Comak Gocer, Emine Mine; Koptagel, Ebru
• Is Part Of: Food chemistry. Volume 402(2023)
• Publication Date: 2023-02-15
• Subjects: Nut milk -- Kefir -- Organic acids -- Fatty acids -- Volatiles -- Physicochemical analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134252
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Because of its high fat and low carbohydrate content, nut milk hardens the fermentation process. The pH of respective kefir was higher than the desired level because of a low carbohydrate content of walnut milk. Cashew kefir had the highest total organic acid content, hazelnut kefir had the highest total monounsaturated fatty acids. Walnut kefir had the highest total polyunsaturated fatty acid, while cow kefir had the highest total saturated fatty acid. The aroma profile of all kefir samples was different from each other. Abstract: Cashew, 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.