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In this study, five proportions of reconstituted skim milk to almond milk were prepared and probiotic yoghurt was manufactured using these mixtures. The physicochemical, microbiological, and nutritional properties of probiotic yoghurts were examined. Raising the ratio of the almond milk from 0% to 100% resulted in considerably changes in the rate of pH drop due to lack of its buffering capacity. This also led to a considerable increase in viability of starter bacteria, including probiotics, during cold storage. According to nutritional analyses, all parameters (dry matter, protein, lipid, carbohydrate, ash, and mineral elements) had statistically significant differences in all samples. It was observed that the almond milk ratio had significant effect on total phenolic contents and antioxidant capacity of samples. Practical applications Almond, a nutrient-dense food, contains high quality protein, carbohydrates with low glycemic index, unsaturated fatty acids, vitamins, minerals, dietary fiber, phenolic acids, and flavonoids which are essential nutrients for daily consumption and might be stimulator nutrients for probiotic bacteria. Almond milk could be used to produce yoghurts to increase some functional and health-promoting effects, as well as to develop nutritional properties. Almond milk could be used as a supplement in fortification instead of using synthetic ingredients such as sweeteners, flavorings and antioxidants causing adverse health effects. In addition, almond milk can be used a supplement to manufacture novel fermented dairy products.

This study aims to broaden knowledge about the effects of green (environmentally responsible) advertising images on consumer behavior in the context of the hotel industry. A 5 (ad type: non-green vs. green with text vs. green with logos vs. green with visuals vs. green with the combination of all) × 2 (hotel segment: luxury vs. budget) between-subjects experimental design was developed. The purpose of this research, within the foundations of dual coding theory, is to investigate the influence of different types of green (textual, visual, green certification logos, and combination of all) versus non-green ads on advertising effectiveness operationalized as attitude toward the ad (AAd), attitude toward the hotel (AHot), and purchase intention (PI) for budget and luxury hotel segments while controlling the effects of environmental involvement. The results demonstrate that green text, green certification logo, green with visual cues, and green combination ads were more effective than non-green ads in terms of AAd, attitude toward the brand, or PI. The study also reveals that the effectiveness of green hotel ads will vary with the budget and luxury hotels as the results provide encouraging results for luxury hotels to increase ad effectiveness via using green certification in their advertising strategy. Overall, the findings provide implications for budget and luxury hotels in terms of designing green and sustainability messages in their communication strategies.

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Highlights Consumers demand the purchase of fortified dairy products. Instrumental (color, texture) and sensorial attributes are critical tests for novel food. Almond milk has high nutritional value with unique textural and sensorial properties. Almond milk is an innovative and attractive additive in probiotic yogurt. Abstract In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product’s attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant ( P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.