Effect of cooking temperature on some quality characteristic of Almond milk
Keywords:
Almond, Milk, Different temperature, Physicochemical, Total viable count, Sensory propertiesAbstract
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B, C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) 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 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 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 100°C followed by samples B, A and D. Processing of almond milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
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