Makinde Folasade Maria* and Adebile Tolulope Victoria

Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria

*Corresponding Author: Makinde, Folasade Maria, Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria.

Received: March 22, 2018; Published: May 18, 2018

Citation: Makinde Folasade Maria and Adebile Tolulope Victoria. “Influence of Processing Treatments on Quality of Vegetable Milk from Almond (Terminalia catappa) Kernels”. Acta Scientific Nutritional Health 2.6 (2018).

Abstract

  The effect of different processing treatments on some quality characteristics of the vegetable milk from almond (Cyperus esculentus) kernels was determined. Raw almond kernels were divided into two lots. One lot was sub divided into two groups and subjected to processing treatments that included steam blanching (85°C for 5, 15 and 30 minutes) and hot water blanching (85°C for 5, 15 and 30 minutes) and later made into milk respectively. The other lot was not treated, made into extract and divided into two groups. One group was pasteurized at 72oC for 15minutes and the other was left untreated (control). The almond products were subjected to physical, chemical, microbiological and sensory analyses using standard analytical methods. The yield, pH, total solids and total titratable acidity ranged from 53.60 - 56.26%, 6.53 - 6.93, 4.19 - 6.24% and 0.09 - 0.15% respectively. The proximate composition of almond milk samples ranged between 0.7 - 1.6% protein, 1.6 - 2.3% fat, 0.12 - 0.29% ash, 0.11 - 0.28% fiber, 0.33 - 2.77% car- bohydrate and 20.59 - 27.03 kcal/g energy value. The mineral composition (Ca, K, Mg and P) of the milk samples were significantly different (p ≤ 0.05) with values ranging from 8.62 - 20.00 mg/100g, 220.71 - 303.89 mg/100g, 104.07 - 165.85 mg/100g and 279.73 to 408.82 mg/100g, respectively. The total viable cell count ranged from 1.4 × 10³-2.3 × 10³ CFU/mL, while yeast and mould count ranged from 0.3 × 10² to 1.2 × 10² CFU/mL. No growth occurred in pasteurized sample, thus it was microbiologically safer than other treatments. Though all the soy milk products were acceptable, milk processed from steam blanched nuts for 30 minutes had the highest acceptability score.

Keywords: Almond; Blanching; Pasteurization; Milk Quality

Copyright: © 2018 Makinde Folasade Maria and Adebile Tolulope Victoria. 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.