Production of milks and kefir beverages from nuts and certain physicochemical analysis

Mine, Emine; Gocer, Comak; Koptagel, Ebru

doi:10.1016/j.foodchem.2022.134252

Cited by 16 publications

(6 citation statements)

References 33 publications

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“…According to Manzoor et al, (2021), low temperature storage will cause an increase in milk viscosity due to lumps. The higher the temperature, the viscosity of the milk will decrease, and the lower the temperature, the viscosity of the milk will increase (Comak Gocer & Koptagel, 2023). Table 3 shown conformity of vegetable milk with conditions according to SNI.…”

Section: Resultsmentioning

confidence: 96%

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Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Yasmin

Rahmadhia

Putri

2023

J. Agri. Food. Sci. Tech.

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Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.

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Section: Resultsmentioning

confidence: 96%

“…According to Comak Gocer & Koptagel (2023), states that poor milk storage will cause vegetable milk to contain microorganisms that can cause disease. Raw vegetable milk, should be stored at low temperatures.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Yasmin

Rahmadhia

Putri

2023

J. Agri. Food. Sci. Tech.

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“…Cashews provide 596 kcal energy per 100 grams intake [12]. In addition, cashews contain a large amount of vitamins and minerals [13]. The fatty acid content of cashews can control cholesterol [14] and selenium has been shown to be antioxidants [15], participation in thyroid metabolism [16], and bioactivity in cancer prevention [17].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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“…Plant-based kefir is thought to retain the health effects of milk kefir. Previous research has provided strong evidence that legume-based kefirs, such as soy, cashew, hazelnut, peanut, and walnut kefirs, have functional benefits that are comparable to those of milk kefir ( Tu et al, 2019 ; Comak Gocer and Koptagel, 2023 ). The advantages of plant-based kefirs include their high unsaturated fatty acid content, low saturated fatty acids content ( Comak Gocer and Koptagel, 2023 ), and high antioxidant activity ( Atalar, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

“…Previous research has provided strong evidence that legume-based kefirs, such as soy, cashew, hazelnut, peanut, and walnut kefirs, have functional benefits that are comparable to those of milk kefir ( Tu et al, 2019 ; Comak Gocer and Koptagel, 2023 ). The advantages of plant-based kefirs include their high unsaturated fatty acid content, low saturated fatty acids content ( Comak Gocer and Koptagel, 2023 ), and high antioxidant activity ( Atalar, 2019 ). In addition, plant-based kefir is a nondairy fermented beverage that may prove to be an alternative for vegans and those who are lactose-intolerant or allergic to dairy.…”

Section: Introductionmentioning

confidence: 99%

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Yusuf,

Kholifaturrohmah,

Nurcholis

et al. 2023

Prev. Nutr. Food Sci.

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Oxidative stress plays a major role in the pathogenesis and progression of noncommunicable diseases. Kefir is a fermented food that has been reported to repress oxidative stress. This study aimed to assess the antioxidant activity, bioactive composition, and encapsulation efficiency of white jack bean (WJB) kefir. The following procedures were conducted: WJB was prepared and converted into juice using water solvent. The sterilized WJB juice was then fermented with kefir grain (10%) for 24∼72 h. Every 24 h, the kefir was evaluated for antioxidant activity, and the dominant bioactive component suspected to be the source of the antioxidant activity was identified. The final stage was the encapsulation process. WJB kefir showed high antioxidant activity, inhibiting DPPH radicals by 90.51±4.73% and ABTS radicals by 86.63±2.34% after 72 h of fermentation. WJB kefir contained 0.35±0.01 mg GAE/g total phenolics and 0.08 mg/g total flavonoids. The LC/MS identification suggested that the bioactive antioxidant components of the WJB kefir were from the alkaloid, saponin, phenolic, and flavonoid groups. The encapsulation with maltodextrin using freeze drying resulted in microencapsulation of WJB kefir with a particle size of 6.42±0.13 μm. The encapsulation efficiency was 79.61%, and the IC 50 value was 32.62 ppm. The encapsulation method was able to maintain the antioxidant stability of the kefir and extend its shelf life. WJB kefir, a nondairy, lactose-free kefir, can be used as an antioxidant functional food.

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Production of milks and kefir beverages from nuts and certain physicochemical analysis

Cited by 16 publications

References 33 publications

Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

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