Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives

Jeongeun Oh, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC–MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.

Original languageEnglish
Article number139991
JournalFood Chemistry
Volume455
DOIs
StatePublished - 15 Oct 2024

Keywords

  • Nut-based milk alternatives
  • Physicochemical properties
  • Roasting
  • Sweetened condensed milk alternatives

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