Publication Date: 2023/06/28
Abstract: Despite the fact that animal milk has a number of useful properties, the demand for plant-based milk is increasing due to reasons such as the inability to digest lactose in most consumers, allergies to the proteins contained in animal milk, and the popularization of a vegetarian lifestyle. Alternative to animal milks, plant- based milks are mainly made from nut-fruits, some seeds, grains and cereals. The important components of the above raw materials are extracted in water, enriched according to functional requirements, homogenized, aseptically processed and packaged. As a result of these technological processes, plant milk can be an alternative to animal milk in terms of appearance and composition. In the food industry, the plant based milk market is a rapidly developing area, and several famous brands are finding a lot of customers around the world. In this research, the physical and chemical characteristics of plant milk obtained from local almond varieties in laboratory conditions were compared with imported plant milk based on modern technological analysis.
Keywords: Almond Milk, Lactose Intolerance, Cholesterol, Amid Group, Fatty Acid, Scanning Elector Microscope, IR Spector, Scanning Electron Microscope.
DOI: https://doi.org/10.5281/zenodo.8088973
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT23JUN903.pdf
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