Author Affiliation

Received: Mar 2017 / Accepted: Mar 2017/ Published: Mar 2017


Article History

*Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University Faisalabad (GCUF), Pakistan.


How to Cite This Article

Manzoor, M. F. (2017). Effect of cooking temperature on some quality characteristic of Almond milk. Int. J. Agr. Life. Sci, 3(1), 131-135. doi: 10.22573/spg.ijals.017.s12200077.


Copyright

2017 Muhammad Faisal Manzoor. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Competing Interests

The authors have declared that no competing interests exist.


Abstract

Processing of almond was done at different temperatures (80, 90, 100 and 110C), to produce almond milk samples (A, B, C and D). The almond milk sample (C) processed at normal boiling temperature (100C) kept as reference standard. Using different standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in temperature the crude fat and moisture content decreased significantly (p<0.05) from 3.40 to 3.14% and 86.05 to 83.78%, respectively; while significant increase (p<0.05) were observed in protein, ash, crude fiber and carbohydrate contents. The pH and Total solids of almond milk significantly increased from 6.75 to 6.84 and 13.89 to 15.11% respectively. Total viable count significantly decrease (p<0.05) from 2.24-1.33103 CFU/ml for sample A to D processed at 80-110C, while yeast and mold from 1.22-0.35102 CFU/ml. The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable, highest acceptability score (8.33) awarded to milk sample C processed at 100C followed by samples B, A and D. Processing of almond milk at 100C provide the better milk product with all measured characteristics suggested for almond milk processing.