Open AccessSTUDY OF HIGH NUTRITIVE VALUE OF ALMOND MILK BEVERAGE
Author(s) -
Hassan M. Sobhy,
M El,
Wafaa Elsabie,
Hagar FathyForsan
Publication year - 2021
Publication title -
plant archives/plant archives
Language(s) - English
Resource type - Journals
eISSN - 2581-6063
pISSN - 0972-5210
DOI - 10.51470/plantarchives.2021.v21.s1.405
Subject(s) - squalene , food science , chemistry , cold storage , antioxidant , biology , horticulture , biochemistry
This study found that almond milk has a high nutritive value and has a high proportion of protein and oil. It also incorporates abundant antioxidants from the diet. In both free and attached forms, almonds contain phenolic and flavonoids and are abundant in tocopherol, phytosterols, and squalene. Milk with 10% almond was the highest protein content when fresh and after 7 days during cold storage (6± 1 ?C) 5.22 and 5.38% respectively. Milk with 10% almond was the highest fat content when fresh and after 7 days during cold storage (6± 1 ?C) 9.4 and 9.5 % respectively. Milk with 10 % almond was the highest total score of sensory evaluation when fresh and after 7 days during cold storage (6± 1 ?C).The apparent protective benefits of these compounds are due to their antioxidant and ant proliferative functions, which are associated with a lowered chance of developing atherosclerosis and cancer