Almond milk production and study of quality characteristics / Nor Aishah Hasan
Almond milk production at pilot plant and basic characterization were performed. The study included the effect of 0.03 % lecithin addition to the raw product and pasteurization (90 ºC, 15 s) with two step homogenization (180 MPa and 40 MPa), resulting in the comparison of four different almond milk...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Teknologi MARA, Negeri Sembilan
2012
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/29166/ |
| _version_ | 1848807170002386944 |
|---|---|
| author | Hasan, Nor Aishah |
| author_facet | Hasan, Nor Aishah |
| author_sort | Hasan, Nor Aishah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Almond milk production at pilot plant and basic characterization were performed. The study included the effect of 0.03 % lecithin addition to the raw product and pasteurization (90 ºC, 15 s) with two step homogenization (180 MPa and 40 MPa), resulting in the comparison of four different almond milks: raw product (PB), raw product with lecithin (PBL), pasteurized product (PH) and pasteurized product with lecithin (PHL). Compositional characteristic of almond milks showed the proximate composition similar to those found in the market. The effect of lecithin addition is to improve product stability and these differences were observed at days 2 and 7 of storage at 4 oC and 25 oC. Total counts and Micrococcacceae were reduced by 2.21 and 3.64 log cycles at pasteurized almond milk while no viable Enterobacteriaceae nor yeast and mould remained in any pasteurized milk samples. Pasteurized almond milk inactivated lipoxygenase activity compared to untreated almond milk. The formations of oxidized substances (malondialdehyde and lipid hydroperoxides) in almond milk were all greatly reduced by pasteurization. |
| first_indexed | 2025-11-14T22:38:33Z |
| format | Article |
| id | uitm-29166 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:38:33Z |
| publishDate | 2012 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-291662020-04-06T02:09:56Z https://ir.uitm.edu.my/id/eprint/29166/ Almond milk production and study of quality characteristics / Nor Aishah Hasan joa Hasan, Nor Aishah Biochemistry QR Microbiology Almond milk production at pilot plant and basic characterization were performed. The study included the effect of 0.03 % lecithin addition to the raw product and pasteurization (90 ºC, 15 s) with two step homogenization (180 MPa and 40 MPa), resulting in the comparison of four different almond milks: raw product (PB), raw product with lecithin (PBL), pasteurized product (PH) and pasteurized product with lecithin (PHL). Compositional characteristic of almond milks showed the proximate composition similar to those found in the market. The effect of lecithin addition is to improve product stability and these differences were observed at days 2 and 7 of storage at 4 oC and 25 oC. Total counts and Micrococcacceae were reduced by 2.21 and 3.64 log cycles at pasteurized almond milk while no viable Enterobacteriaceae nor yeast and mould remained in any pasteurized milk samples. Pasteurized almond milk inactivated lipoxygenase activity compared to untreated almond milk. The formations of oxidized substances (malondialdehyde and lipid hydroperoxides) in almond milk were all greatly reduced by pasteurization. Universiti Teknologi MARA, Negeri Sembilan 2012-12 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/29166/1/29166.pdf Hasan, Nor Aishah (2012) Almond milk production and study of quality characteristics / Nor Aishah Hasan. (2012) Journal of Academia <https://ir.uitm.edu.my/view/publication/Journal_of_Academia.html>, 2 (1). pp. 1-8. ISSN 2232-1519 https://nsembilan.uitm.edu.my/joacns/ |
| spellingShingle | Biochemistry QR Microbiology Hasan, Nor Aishah Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title | Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title_full | Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title_fullStr | Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title_full_unstemmed | Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title_short | Almond milk production and study of quality characteristics / Nor Aishah Hasan |
| title_sort | almond milk production and study of quality characteristics / nor aishah hasan |
| topic | Biochemistry QR Microbiology |
| url | https://ir.uitm.edu.my/id/eprint/29166/ https://ir.uitm.edu.my/id/eprint/29166/ |