TY - JOUR
T1 - Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
AU - Oh, Jeongeun
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2024/10/15
Y1 - 2024/10/15
N2 - 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.
AB - 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.
KW - Nut-based milk alternatives
KW - Physicochemical properties
KW - Roasting
KW - Sweetened condensed milk alternatives
UR - http://www.scopus.com/inward/record.url?scp=85195325709&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2024.139991
DO - 10.1016/j.foodchem.2024.139991
M3 - Article
C2 - 38850990
AN - SCOPUS:85195325709
SN - 0308-8146
VL - 455
JO - Food Chemistry
JF - Food Chemistry
M1 - 139991
ER -