Development of a non-dairy probiotic fermented product based on almond milk and inulin

Abstract

17A new fermented almond "milk" that combined the properties of both almonds and probiotics was 18 considered to cover the current versatile health-promoting foods' demand.

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

“…Bernat et al . () developed a nondairy probiotic fermented beverage in which they measured the following values: protein 1.4%, fat 3.9%, ash 0.32% and moisture 93.4%. Similar results to these determinations were obtained in our study, mainly in ash and water contents.…”

“…Bernat et al . () obtained and optimised a new fermented milk, based on the combination of almonds with inulin. The physicochemical parameters evaluated were stable through storage, and the fermentation process increased the viscosity of the product.…”

“…Their high consumption has also been linked with improving lactose digestion for intolerant individuals (Ozer and Kirmaci 2010;Aryana and Olson 2017). Furthermore, a number of studies have focused on partial modification of the yoghurt composition in order to improve its properties by increasing its nutritional contribution (D ıaz-Jim enez et al 2004;Bernat et al 2015;Fatemeh et al 2016;Sah et al 2016;Santill an-Urquiza et al 2017;Kennas et al 2018).…”

“…Among the products of vegetal origin used for this purpose are the liquid extracts and flours from pulses (soya), almond, oat and amaranth, among others. The nutritional and functional values of these products are due to nondigestible carbohydrates, including fructo-oligosaccharides, galacto-oligosaccharides, inulin, resistant starch and lactulose (Zare et al 2011;Coda et al 2012;Agil et al 2013;Ahmadian-Kouchaksaraei et al 2014;Mridula and Sharma 2014;Bernat et al 2015;Mei et al 2017). Ahmadian-Kouchaksaraei et al (2014) evaluated the processing conditions on the physicochemical and sensory properties of sesame milk, and they observed that the parameters under study (pH, total solids, protein, fat, ash, density, viscosity and colour) were influenced by the roasting, soaking and blanching treatments given to the seed.…”

“…They concluded that blanching temperatures higher than 70°C produced weak gels and reduced firmness by 50% compared to the yoghurt obtained with the traditional treatment. Bernat et al (2015) obtained and optimised a new fermented milk, based on the combination of almonds with inulin. The physicochemical parameters evaluated were stable through storage, and the fermentation process increased the viscosity of the product.…”