VALUATION OF WASTE IN THE PRODUCTION OF VEGETABLE MILK SUBSTITUTE: A STUDY ON THE NUTRITIONAL CONTENT OF ALMOND PULSE

Abstract

In this study, the percentages of dry matter, protein, and fat, as well as the B1, B2, B3, and B6 vitamins, magnesium, and phosphorus minerals, were compared in almonds (used as raw material), almond milk (the final product), and almond pulp (the by-product) during the production of almond milk as a plant-based milk alternative. The percentage of dry matter, protein, and fat in the pulp was found to be 79.52±0.07, 16.96±0.01, and 30.54±0.08, respectively. The amounts of B1, B2, B3, and B6 vitamins were 0.04±0.00, 0.08±0.00, 0.83±0.01, and 0.04±0.00 mg/100g, respectively, and the magnesium (Mg) and phosphorus (P) levels were 1015.00±2.83 and 3051.00±2.83 mg/kg, respectively. According to the analysis results, it was observed that a large portion of the dry matter, protein, fat, vitamins, and minerals present in almonds remained in the pulp. A statistically significant and very important difference was found between the almond, almond milk, and pulp (P<0.001). The results concluded that the nutritional content of the pulp is high, and it can be used as a raw material for producing products such as almond flour and almond oil, or as an ingredient to increase the nutritional value or enhance the flavor of other products.

Keywords

• Badem Sütü
• Bitkisel Süt
• Badem

BİTKİSEL SÜT İKAMESİ ÜRETİMİNDE ATIKLARIN DEĞERLENDİRİLMESİ: BADEM POSASININ BESİNSEL İÇERİĞİ ÜZERİNE BİR ÇALIŞMA

Abstract

Bu çalışmada bitkisel süt ikamesi olan badem sütünün prosesinde hammadde olarak kullanılan bademde, son ürün olan badem sütünde ve atık ürün olan posada % kurumadde, protein ve yağ miktarları ayrıca B1, B2, B3 ve B6 vitaminleri ile magnezyum ve fosfor mineralleri karşılaştırılmıştır. Posanın % kurumadde, protein ve yağ miktarları sırasıyla 79.52±0.07, 16.96±0.01, 30.54±0.08 olarak; B1, B2, B3, B6 vitaminleri sırasıyla 0.04±0.00, 0.08±0.00, 0.83±0.01, 0.04±0.00 mg/100g olarak ve Mg ve P ise sırasıyla 1015.00±2.83, 3051.00±2.83 mg/kg olarak tespit edilmiştir. Analiz sonuçlarına göre bademde bulunan kurumadde, protein, yağ, vitamin ve minerallerin büyük bir kısmının posada kaldığı gözlenmiştir. Badem, badem sütü ve posanın karşılaştırılması sonucu aralarındaki farkın istatistiksel olarak anlamlı ve çok önemli olduğu tespit edilmiştir (P<0.001). Elde edilen sonuçlar neticesinde posanın besinsel içeriğinin yüksek olduğu; badem unu, badem yağı gibi ürünlerin üretilmesinde hammadde olarak veya farklı ürünlerin üretilmesinde besin içeriğinin arttırılması ve lezzet geliştirici gibi yan ürün olarak kullanılabileceği sonuçlarına varılmıştır.

Keywords

• Badem Sütü
• Bitkisel Süt
• Badem

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