In e na ional Jou nal o Food S udies IJFS Oc obe 2015 Volume 4 pages 201–211
P obio ic e men ed almond “milk” as an al e na i e o
cow-milk yoghu
Neus Be na a*, Mai e Ch´
a e aa, Ampa o Chi al a, and Chelo
Gonz´
alez-Ma ´
ıneza
aIns i u o de Ingenie ´ıa de Alimen os pa a el Desa ollo, Uni e si a Poli `ecnica de Val`encia, Camino de Ve a
s/n, 46022, Valencia, Spain.
*Co esponding au ho
neube pe@up ne .up .es
Tel: +34 96 387 70 00
Recei ed: 17 July 2014; Published online: 18 Oc obe 2015
In i ed pape om he 3 d In e na ional ISEKI Food Con e ence - ISEKI Food 2014 - B idging T aining and
Resea ch o Indus y and he Wide Communi y - Food Science and Technology Excellence o a Sus ainable
Bioeconomy
Abs ac
P obio ics in almond-based ma ices we e conside ed as a means o ob aining e men ed p oduc s
which would co e bo h he cu en demand o heal h-p omo ing oods and o al e na i es o s anda d
yoghu s. Fi s ly, he combined e ec o high p essu e homogenisa ion (HPH) and hea ea men on
he physical s abili y o almond “milk” was s udied. The be e age was homogenised by applying 62,
103 and 172 MPa (MF1, MF2 and MF3 espec i ely); MF3 was also combined wi h wo di e en hea
ea men s (85
°
C-30 min (LH) and 121
°
C-15 min (HH)). Bo h mic os uc u e and colloidal s abili y
we e analysed in all he p ocessed samples o selec he mos sui able ea men wi h which o ob ain
a s able p oduc . The selec ed almond milk was hen e men ed wi h p obio ic Lac obacillus eu e i
and S ep ococcus he mophilus and he inal p oduc was cha ac e ised h oughou cold s o age ime
(28 days) as o pH, acidi y, se um e en ion and s a e iabili y. A senso y e alua ion and p obio ic
su i al o in i o diges ion was also conduc ed. The esul s showed ha he physical and s uc u al
almond-milk p ope ies we e a ec ed by bo h HPH and hea ea men s, ob aining he g ea es s abili y
in MF3-LH samples. The e men ed milk pe mi ed p obio ic su i als abo e he le el sugges ed as
minimum o ensu ing heal h bene i s du ing he en i e con olled ime and, hence, can be conside ed
as a unc ional ood. No di e ences in he senso y accep abili y o he p oduc we e ound be ween
1 and 28 s o age days. The e o e, a new, unc ional, e men ed p oduc was de eloped, which was
sui able o a ge ed g oups, such as he lac ose-in ole an and cow-milk-p o ein alle gic popula ions.
Keywo ds: Almond “milk”; Con ocal; Physical s abili y; P obio ic; Su i als; Fe men a ion
1 In oduc ion
Vege able “milks” a e cu en ly a he o e on
due o ei he he g owing p oblems ela ed wi h
in ole ance (Fiocchi e al., 2010) o o changes
in ood p e e ences. Vege able milks a e emulsi-
ied p oduc s ( he lipid con en is dispe sed in an
aqueous phase), which means hey a e he mo-
dynamically uns able and he selec ion o p ope
p ocessing condi ions plays a key ole in i s i-
nal s abilisa ion. Indeed, di e en p ocess s eps,
such as homogenisa ion and hea ea men s,
usually p oduce changes in he a angemen o
componen s, hus leading o modi ica ions in he
physical s abili y o he p oduc .
Copy igh
©
2015 ISEKI-Food Associa ion (IFA) 10.7455/ij s/4.2.2015.a8
202 Be na e al.
The mos commonly-used homogenisa ion p es-
su es in he ood indus y ange be ween 20
and 50 MPa. The use o hese p essu es does
no always ensu e he physical s abili y o he
emulsions and he e o mula ion o he p od-
uc is usually needed, by means o he addi ion
o di e en emulsi ie s and/o s abilise s. The
use o eme ging echnologies, such as high p es-
su e homogenisa ion (HPH), may enhance he
physical s abili y o he p oduc , since i p o-
okes he de loccula ion o clus e s o p ima y a
globules and he uni o m dispe sion o agglom-
e a es, changes he p o ein con o ma ion and
inc eases he emulsion’s iscosi y, among o he
hings (Flou y, Des umaux, & La di`e es, 2000;
Pe eda, Fe agu , Que edo, Guamis, & T ujillo,
2009; Des umaux & Ma cand, 2002). Despi e he
ad an ages, cu en esea ch, based on he ap-
plica ion o HPH in he p ocessing o ege able
milks, p ocessing, has only ocused on soy milk
(C uz e al., 2007; Li, Chen, Liu, & Chen, 2008).
The e is a wide a ie y o ege able milks a ail-
able on he ma ke bu he same canno be
said o hei yoghu -like de i a i es. I p o-
bio ic bac e ia a e used as s a e s, hese e -
men ed p oduc s would mee he cu en demand
o heal h-p omo ing ege able-based p oduc s.
P obio ics a e li e mic oo ganisms ha , when
adminis e ed in adequa e amoun s in edible ma-
ices (i.e. ood p oduc s), con e heal h bene-
i s on he hos (FAO/WHO, 2001), such as he
educ ion o hype choles e olemia, he hos im-
mune modula ion, he alle ia ion o cons ipa ion,
he p o ec ion agains a elle ’s dia hoea, he
p o ec ion agains colon and bladde cance , he
p e en ion o os eopo osis o he modula ion o
ood alle gies (Saad, Dela e, U daci, Schmi e ,
& B essollie , 2013).
In pa icula , he so-called almond “milk” has
long been used as an al e na i e o cow-milk
o lac o-in ole an people, p egnan women and
celiacs mainly due o hei high le els o calcium,
phospho ous and po assium (Luengo, 2009).
The e o e, i could be used as a base p oduc o
de elop new non-dai y e men ed p oduc s wi h
unc ional ea u es, in which he nu i ional and
heal h bene i s o almonds and p obio ic bac e ia
a e included. Almond nu s a e ich in mono- and
polyunsa u a ed a y acids (mainly oleic and
linoleic acids), ege able p o eins, die a y ib e,
phy os e ols, polyphenols, i amins and mine als
(Yada, Lapsley, & Huang, 2011); mos o which
compounds ha e an ioxidan p ope ies and a
p o en bene icial e ec on he plasma lipid p o-
ile, low-densi y lipop o ein oxida ion and in lam-
ma o y p ocesses, among o he hings (Liu, 2012;
Ege , K a z, Kannenbe g, Fobke , & Wah bu g,
2011; Jones e al., 2011).
The aim o his s udy was, on he one hand, o
analyse he combined e ec o hea ea men s
and high homogenisa ion p essu es on he phys-
ical p ope ies and s abili y o almond milk in
o de o de ine p ocessing condi ions which en-
su e he p oduc quali y and s abili y and, on he
o he hand, o de elop a non-dai y, e men ed,
p obio ic p oduc wi h high quali y p ope ies by
using L. eu e i ATCC 55730, a well-es ablished
p obio ic (Casas & Molls am, 1997), mixed wi h
S. he mophilus CECT 986.
2 Ma e ials and Me hods
2.1 P epa a ion o almond milk
The be e age was p oduced by soaking and
g inding almonds (P unus amygdalus L. a .
dulcis) supplied by F u os Secos 3G S.L. (Va-
lencia, Spain). The ex ac ion was ca ied ou in
Sojama ic 1.5 (Sojama ic
®
; Ba celona, Spain),
equipmen speci ically designed o he p oduc-
ion o ege able be e ages, wi h a nu -wa e a-
io o 8:100. The manu ac u ing p ocess akes
30 minu es a oom empe a u e. The milky liq-
uid ob ained was used as a con ol sample (un-
ea ed).
2.2 High p essu e homogenisa ion
and hea ea men s
High p essu e homogenisa ion (HPH) ea men s
we e ca ied ou in a high p essu e homogenise
(M-110P model; Mic o luidics In e na ional Co -
po a ion, USA) by applying 62, 103 and 172 MPa
(samples MF1, MF2 and MF3 espec i ely). The
homogenise used uns in con inuous mode and
he e en ion ime is e y sho (2-4 seconds).
Raw almond milk and MF3 samples we e sub-
mi ed o a low empe a u e hea ea men a 85
IJFS Oc obe 2015 Volume 4 pages 201–211
P obio ic e men ed almond “milk” 203
°
C o 30 min (known as LH and MF3LH, espec-
i ely) and o a high empe a u e hea ea men ,
121
°
C o 15 min (HH and MF3HH). The hea
ea men condi ions chosen we e hose in which
he des uc ion o all ege a i e cells and en-
zymes a e ensu ed (Wals a, Wals a, Wou e s,
& Geu s, 2014).
2.3 Fe men ed almond milk
p ocessing
Inoculum p epa a ion
Lac obacillus eu e i ATCC 55730 (Biogaia,
S ockholm, Sweden) and S ep ococcus he -
mophilus CECT 986 (CECT, Valencia, Spain)
we e ac i a ed om hei ozen o ms (s o ed
in 40g/100 mL glyce ol a - 80
°
C), by ans-
e ing hem o hei selec i e b o hs un il op-
imal bac e ial g ow h is ob ained. The se-
lec i e b o hs we e MRS (Scha lab, Ba celona,
Spain) o he p obio ic Lac obacillus and M17
(Bioka Diagnos ics, Beau ais, F ance) o S.
he mophilus. Incuba ion condi ions we e 37
°
C/24h/anae obically o L. eu e i, in which
anae obiosis was c ea ed by using anae obic ja s
and a CO2-gene a o sys em (Ana e oGenTM,
Oxoid L d, Basings oke, England) and 42
°
C/24h/ae obically o S. he mophilus.
Fe men a ion p ocess
Almond milks submi ed o he e men a ion
p ocess we e en iched wi h 1.5 % (w/w) glucose-
uc ose (Sosa Ing edien s SL., Ba celona, Spain)
p io o he inocula ion p ocess in o de o im-
p o e he g ow h and acidi ica ion o he mixed
cul u e used, based on p e ious s udies (Be na ,
Ch´a e , Gonz´alez-Ma ´ınez, Rod ´ıguez-Ga c´ıa,
& Chi al , 2014).
S ains in he exponen ial phase we e cen i uged
a 8,600 xg/10 min/4
°
C o elimina e he selec-
i e b o hs. Immedia ely a e wa ds, each ype
o bac e ia was esuspended in PBS-1x bu e
(10 mmol/L phospha e, 137 mmol/L NaCl, 2.7
mmol/L KCl, pH 7.4) sepa a ely un il eaching
concen a ions o 108 colony o ming uni s (c u)
pe mL. 3 mL o each suspension pe 100 mL
o p ocessed almond milks we e inocula ed. The
inocula ed milk samples we e hen incuba ed a
he op imal empe a u e o he mixed cul u e (40
°
C). When samples eached a pH o ≈4.6, hey
we e cooled o 4
°
C (end o e men a ion p ocess)
and s o ed a his empe a u e un il he analyses
we e pe o med.
2.4 Cha ac e iza ion o s uc u al
p ope ies and s abili y o
almond milk
Con ocal lase scanning mic oscopy
(CLSM)
The mic os uc u e o bo h aw and ea ed al-
mond milks was analysed by means o CLSM, by
using a Nikon con ocal mic oscope C1 uni i -
ed on a Nikon Eclipse E800 mic oscope (Nikon,
Tokyo, Japan). Fluo escen Rhodamine B dye
(Fluka, Sigma-Ald ich, Missou i, USA) was used
o s ain p o eins and ca bohyd a es, while Nile
Red (Fluka, Sigma-Ald ich, Missou i, USA) was
used o s ain lipids, ollowing he me hodology
desc ibed by Be na e al. (2014).
Colloidal s abili y o almond “milks”
The colloidal s abili y o bo h aw and ea ed
almond milks was de e mined ia he phase sep-
a a ion analysis h oughou he s o age ime (28
days) a 4
°
C. To his end, abou 15 g o sam-
ples we e pou ed in o glass ubes o 16 mm in
diame e and he heigh o he sepa a e phases
was quan i ied. 0.04 g/ 100mL o sodium azide
(Pan eac Qu´ımica S.L.U., Ba celona, Spain) was
added o he samples, o a oid any mic obial
g ow h du ing s o age.
2.5 Cha ac e iza ion o e men ed
almond-based p oduc s
pH and i a able acidi y (TA)
The pH o non- e men ed and e men ed al-
mond samples was measu ed a 25
°
C using a
pH-me e (GLP 21+, C ison Ins umen s S.A.;
Spain). The AOAC s anda d me hod was cho-
sen o de e mine he TA in samples (AOAC
947.05), which consis ed o a i a ion wi h 0.1
IJFS Oc obe 2015 Volume 4 pages 201–211
204 Be na e al.
mol/L NaOH solu ion (Pan eac Qu´ımica S.L.U.,
Ba celona, Spain), exp essing he esul s as
g ams o lac ic acid pe L (Ho wi z, 2000).
Simula ed gas oin es inal diges ion
(SGID)
Fe men ed almond milk was submi ed o a
SGID. This in i o diges ion, done in iplica e,
was pe o med as Glahn, Lee, Yeung, Goldman,
and Mille (1998) desc ibed, bu no demine aliza-
ion was ca ied ou . Po cine pepsin (800-2500
uni s/mg p o ein), panc ea in (ac i i y, 4 1 USP
speci ica ions) and bile ex ac we e pu chased
om Sigma-Ald ich
®
(S . Louis, MO, USA).
Viabili y o s a e s
The su i al o bo h L. eu e i and S. he -
mophilus in e men ed almond milks was quan-
i ied ollowing he me hod desc ibed by he In-
e na ional Dai y Fede a ion (In e na ional IDF
S anda d, 1997). The selec i e media used we e
MRS aga (Scha lab; Ba celona, Spain) o L.
eu e i and M17 aga (Bioka Diagnos ics, Beau-
ais, F ance) o S. he mophilus. The incuba-
ion condi ions we e 37
°
C /48 h/ae obically o
S. he mophilus and 37
°
C/24 h/anae obically
o L. eu e i. Anae obiosis was c ea ed by us-
ing anae obic ja s and a CO2-gene a o sys em
(Ana e oGenTM; Oxoid L d, Basings oke, Eng-
land) and coun s we e epo ed as log c u/mL.
These analyses we e done in e men ed samples
kep in chilled s o age a di e en imes and also,
in he e men ed samples submi ed o a SGID.
Se um e en ion capaci y (SR)
The SR o bo h non- e men ed and e men ed
almond milks was analysed by sample cen i u-
ga ion (Medi ige -BL, JP-Selec a; Spain). The
condi ions we e 2,500 xg/45 min/20
°
C and he
amoun o se um sepa a ion was used o quan i y
he sample s abili y.
Senso y analysis
A 16 membe -s ong ained panel e alua ed
almond-based e men ed p oduc s a e di e en
s o age imes (1, 14, and 28 days) a 4
°
C. The
membe s we e selec ed on he basis o hei in e -
es , a ailabili y, lack o ood alle gies and hei
h eshold o basic la ou s. They we e ained
o sco e a ibu es o swee ness, acidi y, almond
la ou , consis ency and mou h eel and o e all
accep abili y using in e al scales ha a ied
om 1 (sligh ly) o 5 (ex emely).
The e e ence samples we e used o se he in-
e al scales o panel aining. Fo he acidi y
e e ence, 1 and 2% o suc ose was added o com-
me cial milk yoghu , co esponding o 3 and 1
on he scale, espec i ely, and wi h 0.2% o ci -
ic acid co esponding o 5. Comme cial milk
yoghu wi h 2, 5 and 14% o added suc ose le -
els was used o he swee ness e alua ion, co e-
sponding o 1, 3 and 5 on he scale, espec i ely.
Fo consis ency and mou h eel, liquid yoghu ,
comme cial soy desse and Danone o iginal
®
yoghu we e used as e e ences, co esponding o
1, 3 and 5 on he scale, espec i ely. Fo he al-
mond la ou , he e e ence was he almond milk
used in he s udy, which co esponded o 5 on
he scale.
Fo he senso y analysis, each panellis es ed 3
samples (cold s o ed o 0, 14 and 28 days, e-
spec i ely) con aining 6% o suc ose, in o de o
quan i y he a ibu es in which each one was
ained. The samples we e andomly p esen ed
wi h a h ee digi code. The e alua ion was con-
duc ed in a no malised as ing oom a oom
empe a u e.
3 Resul s and Discussion
3.1 Op imiza ion o almond
“milk” p ocessing
Figu e 1shows bo h he mic os uc u e and ini-
ial mac os uc u e o almond milk, bo h un-
ea ed and submi ed o di e en ea men s
(HPH and/o hea ea men s). The oil d ople s
and p o ein bodies dispe sed in he se um phase
a e clea ly dis inguished in he mic os uc u e o
un ea ed milk (Fig. 1A). A ce ain deg ee o
p o ein loccula ion was obse ed due o hei hy-
d ophobic cha ac e , since mos almond p o eins
belong o he oleosin amily, wi h low-molecula
weigh and poo wa e solubili y (Beisson, Fe e,
Voul ou y, & A ondel, 2001). This low wa e -
IJFS Oc obe 2015 Volume 4 pages 201–211
P obio ic e men ed almond “milk” 205
a ini y o p o eins con ibu es o he poo s a-
bili y o he ob ained emulsions.
In LH samples (Fig. 1B), he majo i y o he al-
mond p o eins we e agg ega ed. In many cases,
p o ein agg ega es included oil d ople s which in-
duce he o ma ion o a weak gel, as was obse ed
in he mac os uc u e.
The MF3 ea men g ea ly educed he size o
he a globules (Fig. 1C). Ne e heless, mos o
he small pa icles we e loccula ed h ough p o-
ein b idges, which explains he poo s abili y o
he emulsion despi e he ac ha pa icles a e
small in size. The poo s abilizing p ope ies o
he p o ein, associa ed wi h i s high deg ee o
hyd ophobici y, is he cause o he loccula ion
p ocess and subsequen phase sepa a ion, as was
obse ed in he mic og aphs.
The MF3LH ea men caused he o ma ion o
big oil d ople -p o ein agg ega es which appea
embedded in a con inuous p o ein ma ix, hus
enhancing he physical s abili y o he milk (Fig.
1D). This new s uc u e is he esul o he com-
bined e ec o bo h ea men s. MF educes
d ople size and p omo es pa ial p o ein solu-
bilisa ion (C uz e al., 2007; Zhang, Li, Ta sumi,
& Isobe, 2005) and he hea ea men s p o oke
p o ein dena u a ion and agg ega ion, gi ing ise
o he o ma ion o a 3D ne wo k which en aps
big agg ega es o he small p o ein-lipid pa icles
(Wals a e al., 2014).
Wi h ega ds o he mac os uc u e, all he sam-
ples showed phase sepa a ion a e 1 s o age day,
excep hose submi ed o MF3 and MF3LH
ea men s (Fig. 1). A e 2 s o age days, MF3
samples also exhibi ed phase sepa a ion. Once
he sepa a ion p ocess occu ed in he di e en
samples, no no able di e ences in he heigh o
he sepa a e phases we e obse ed h oughou
s o age pe iod (da a no shown). Ne e heless,
samples submi ed o MF3LH ea men we e
s able h oughou he ime s udied. The e o e,
he combined e ec o homogenisa ion and he -
mal ea men seems o p omo e a weak gel o -
ma ion ( ela ed o he o ma ion o clus e s),
mainly associa ed wi h he p o ein solubilisa ion
and subsequen dena u a ion du ing he he mal
ea men , which con ibu ed o he s abilisa ion
o he pa icle dispe sion, hus a oiding phase
sepa a ion du ing he p oduc s o age. These
clus e o ma ions ha e also been obse ed in
hea ed and homogenised cow milk (Wals a e
al., 2014).
The obse ed beha iou indica es ha , in al-
mond samples submi ed o HPH, he emulsi y-
ing p ope ies o he p o eins we e no sui able
o s abilising a globules by in e acial p o ein
adso p ion, as obse ed in mic og aphs. Only
when homogenised samples we e submi ed o
he mal ea men and he p o eins we e dena-
u ed, did hese help o s abilise he emulsions,
mainly due o a iscous e ec .
3.2 Cha ac e iza ion s. s o age
ime o e men ed p ocessed
almond “milk”
P obio ic su i al
As Budding on (2009) e iewed, heal h bene-
i s ha p obio ics may exe a e di ec ly linked
wi h, on he one hand, hei abili y o su i e
in he medium in which hey a e p esen and, on
he o he hand, hei abili y o su i e in he gas-
oin es inal ac . Since a p obio ic educ ion is
expec ed bo h in ood ma ices and once hey a e
diges ed, a minimum numbe o iable p obio ic
bac e ia o 107 c u/mL has been s ongly ec-
ommended by he ime o consump ion in o de
o e ec i ely p o ide such heal h unc ionali ies
(Sanz & Dalmau, 2008).
Figu e 2shows he iabili y o bo h L. eu e i
and S. he mophilus in almond-based ma ices
a e di e en cold s o age imes, in which s a-
is ical di e ences be ween s o age imes we e
also included by ep esen ing LSD in e als (95%
con idence le el). As shown in Figu e 2, he ia-
bili y o bo h s ains dec eased h oughou s o -
age ime (p<0.05), especially in he case o S.
he mophilus. This las s ain was used o ech-
nological pu poses, since i is epo ed o im-
p o e he g ow h o lac obacilli (i.e. L. eu e i)
(Tamime & Robinson, 1999); hence i s iabil-
i y was no as ele an as he p obio ic s ain.
L. eu e i coun s we e abo e he minimum le el
ecommended (107c u/mL) h oughou s o age
ime, which ensu ed he po en ial p obio ic unc-
ionali ies. The e o e, he e men ed p oduc de-
eloped, owing o he p esence o he p obio ic
L. eu e i, could be used o he educ ion o in-
IJFS Oc obe 2015 Volume 4 pages 201–211

206 Be na e al.
Figu e 1: Mic os uc u e (CLSM mic og aphs) and mac os uc u e (Canon images) o almond “milk”
un ea ed (A), low hea ea ed (LH) (B), homogenised a 172 MPa (MF) (C) and ea ed by combined
MF-LH (D). : a
an ile colic and imp o emen s eeding ole ance
(Sa ino, Pelle, Palume i, Ogge o, & Minie o,
2007; Ind io e al., 2008), he educ ion o cons i-
pa ion (Cocco ullo e al., 2010) and modula ion
o ce ain cy okines in ol ed in a opic diseases
(Miniello e al., 2010).
As ega ds he in i o diges ion assays ca ied
ou , he iabili y o he p obio ic bac e ia a e
SGID was ema kably high, as mo e han 50 %
o he L. eu e i p esen in he e men ed almond
milk was able o su i e agains gas o-in es inal
enzymes (p<0.05), which ein o ces he unc ion-
ali y o he p oduc .
An ioxidan Capaci y
Table 1shows he pH, i a able acidi y (TA)
and se um e en ion capaci ies (SR) a e sam-
ple cen i uga ion o bo h non- e men ed and e -
men ed almond milks. As can be seen, he pH
alues we e kep cons an h oughou he s o -
age ime, which a e aged 4.65. Al hough he
TA inc eased o e s o age ime, om he 7 h
day onwa ds he di e ences be ween he alues
we e non-signi ican (p<0.05), being a ound 2.2
g/L. This low TA alue migh ha e a posi i e e -
ec on he o e all senso y accep ance o he inal
p oduc , since i is a c i ical ea u e in yoghu s
(Tamime & Robinson, 1999).
As a as he SR alues (Table 1) a e conce ned,
a g ea e se um sepa a ion was quan i ied in non-
e men ed samples, while e y ew di e ences
we e obse ed in he case o e men ed samples
s o ed o di e en leng hs o ime. This new,
weak gel s uc u e was o med in he e men ed
p oduc as a esul o he loccula ion o dis-
pe sed pa icles caused by o he ac ion o p o-
eins and hese esul s sugges ha i was able
o be e e ain pa o he se um p esen in he
almond milk.
IJFS Oc obe 2015 Volume 4 pages 201–211
P obio ic e men ed almond “milk” 207
Figu e 2: Viabili y o bo h L. eu e i (g ey line) and S. he mophilus (dashed black line) in e men ed
almond milk a e di e en cold s o age imes (0, 1, 7, 14, 21 and 28 days). S a is ical di e ences be ween
s o age imes we e also included by ep esen ing LSD in e als (95% con idence le el)
Table 1: Values o pH, i a able acidi y (TA) and se um e en ion capaci y (SR) o bo h p ocessed
almond “milk” (MF3LH) and e men ed de i ed p oduc (FP) h oughou s o age ime (days) a 4
°
C
Sample pH TA (g/L o lac ic acid) SR (% ( / ) o p ecipi a e)
MF3LH 6.567 (0.006) 0.39 (0.03) 36 (2)
FP 1 d 4.657 (0.012) a1.90 (0.12) a43 (2) abc
FP 7 d 4.63 (0.02) b2.23 (0.09) b42 (3) bc
FP 14 d 4.657 (0.006) a2.23 (0.0) b39 (0.7) c
FP 21 d 4.633 (0.012) b2.19 (0.07) b45 (3) ab
FP 28 d 4.650 (0.019) ab 2.26 (1.0) b48 (3) a
a,b,c Di e en le e s in same column indica es signi ican di e ences be ween samples analysed a 95% con idence
le els
IJFS Oc obe 2015 Volume 4 pages 201–211
208 Be na e al.
Figu e 3: Panellis s’ sco es o swee ness, acidi y, consis ency and o e all accep abili y o he e men ed
almond samples s o ed o 1 and 28 days a 4
°
C.a,b Di e en le e s in same a ibu e indica es signi ican
di e ences be ween s o age imes (p<0.05)
Senso y analysis
Figu e 3shows he sco es o he a ibu es o
appea ance, swee ness, acidi y, consis ency and
o e all accep abili y in he e men ed almond
samples es ed by he membe s o he panel (a e
1 and 28 s o age days a 4
°
C). S a is ical di e -
ences be ween s o age imes we e also included,
showing he homogenous g oups acco ding o a
LSD es (95% con idence le el).
Be o e as ing he e men ed p oduc s, he panel-
lis s conside ed hei appea ance and consis ency
o be good, hese no being a ibu es a ec ed by
he s o age ime (p<0.05).
Once he samples we e as ed, he panellis s ap-
p ecia ed he samples s o ed o 1 day as be-
ing signi ican ly mo e acidic and less swee han
hose s o ed o 28 days; his is in spi e o he
ac ha he longe samples a e s o ed, he mo e
acidic hey gene ally become. This con o e sial
esul could be explained by conside ing he syn-
hesis o he ola ile ace ic acid b ough abou
by he L. eu e i s ain (A skold e al., 2008),
which is seen o ans e de ec able inega y,
pungen and acidic odou s in o e men ed p od-
uc s (Cheng, 2010). This acid is mainly o med
a he beginning o e men a ion and, a e 28
s o age days, he nega i e e ec o ace ic acid
migh ha e disappea ed due o i s ola ilisa ion.
The accep abili y o he p oduc was only a ed
as ai , and hus, some s a egies could be de-
signed o imp o e i . The judges ound no sig-
ni ican di e ences in he o e all accep abili y o
samples as a ec ed by s o age ime (p<0.05).
Fu he s udies a e needed o modi y in some
ex en he mou h eel and/o la ou o he e -
men ed p oduc , in o de o ensu e he de eloped
IJFS Oc obe 2015 Volume 4 pages 201–211
P obio ic e men ed almond “milk” 209
p oduc enjoys a wide consume accep ance.
4 Conclusions
Raw almond milk is an uns able dispe sion,
which could be physically s abilised by he com-
bina ion o low hea ea men wi h high ho-
mogenisa ion p essu es. Almond milk is a p ope
ma ix wi h which o ob ain e men ed de i a i e
p oduc s, whe e s a e bac e ia a e able o g ow
and su i e. The e men a ion p ocess modi ied
he inne s uc u e o almond milk, con e ing i
o a weak gel ha was able o e ain he wa e
con en o he almond milk. Mo eo e , he use
o p obio ic L. eu e i combined wi h S. he -
mophilus as s a e inoculum pe mi ed a high
p obio ic su i al a e, bo h h oughou he yp-
ical shel li e o yoghu -like p oduc s (28 days)
and a e an in i o diges ion p ocess, enhanc-
ing he possible heal h bene i s ha he de el-
oped p oduc may impa o consume s due o
he p esence o L. eu e i. This new, non-dai y
e men ed unc ional ood can be consumed by
a ge ed g oups such as ege a ians, he lac ose-
in ole an and hose alle gic o cow-milk p o ein.
Ne e heless, despi e he senso y esul s, some
modi ica ions in mou h eel and/o la ou should
be s udied in o de o imp o e i s senso y accep -
abili y and ensu e ha i enjoys a wide ma ke
accep ance.
Acknowledgemen s
This esea ch has been ca ied ou hanks o a
p ojec unded by he Uni e si a Poli `ecnica de
Val`encia (PAID-05-11-2740). This wo k was also
suppo ed by he “Conselle ia d’Educaci´o” o Va-
lencian go e nmen , which awa ded a g an o
he au ho N. Be na (ACIF/2011).
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