Almond Milk: Preparation, Chemical, Fatty Acids, Mineral, Total Phenolic Compositions and Antioxidant Activity

Abstract

The aim of this study was producing a new alternative milk for person who is vegetarian, lactose intolerance sick, cardio-vascular diseased, diabetic or for old people. The dilution fold (3–7) and dilution temperature (25–80 0C) as producing parameter by pro – tests were carried out. Totally 13 milks were produced. In these conditions, effects of dilution fold and dilution temperature on the proximate, fatty acid, mineral, total phenolic compositions and antioxidant activity of produced milks were investigated.

Keywords: Almond milk, Antioxidant activity, Fatty acids composition, Mineral composition, Total phenolic compositions

DOI: 10.7176/JSTR/6-08-11