Optimisation of Almond Milk Producing Using Response Surface Method

Abstract

The purpose of this study was to find the optimal production’s condition of almond milk. By this purpose it was determined dilution fold (3–7) and dilution temperature (25–80 0C) as producing parameter by pro - tests. Totally 13 milkwas produced. Under these conditions, effects of dilution fold and dilution temperature were investigated on the chemical compositions, energy and sensory properties of producted almond milks. According to results, dry matters of almond milks were determined as averagely 12.77%; ash 0.43%, protein 3.21%; fat 6.85%; carbohydrate 2.44%. Results of energy values were changed between 67 cal.100-1 mL and 103 cal.100-1 mL. Produced almond milk at 71.2 oC dilution temperature and 3 fold dilution, it has been the maximum desirability as 94%.

Keywords

• Almond Milk,Energy,Responce Surface Method,Sensory Properties

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