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%.
Almond Milk Energy Responce Surface Method Sensory Properties
Birincil Dil | İngilizce |
---|---|
Konular | Mühendislik |
Bölüm | Araştırma Makaleleri |
Yazarlar | |
Yayımlanma Tarihi | 30 Haziran 2020 |
Gönderilme Tarihi | 20 Mayıs 2020 |
Kabul Tarihi | 22 Haziran 2020 |
Yayımlandığı Sayı | Yıl 2020 Cilt: 3 Sayı: 1 |