"Almond Milk as a Partial Replacement in the Manufacture of Yogurt" | ||||
| Journal of Sohag Agriscience (JSAS) | ||||
| Volume 10, Issue 1, June 2025, Page 53-61 PDF (1.48 MB) | ||||
| Document Type: Research and Review Papers | ||||
| DOI: 10.21608/jsasj.2025.418329 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Rehab K. Abd Elshafy  ; Abd-Ellah A. Abd-Alla; Ateteallah H. Ateteallah
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| Dairy science Department Faculty of Agriculture Sohag University Sohag Egypt | ||||
| Abstract | ||||
| Almond milk is a recent invention used as an alternative to animal milk and milk products due to its nutritional value and health benefits. In this study, five formulations were prepared to manufacture yogurt of buffalo and almond milk at different rations (90:10), (80:20), (70:30), (60:40), and (50:50), respectively. Chemical composition, microbiological analysis, bioactive components (total phenols and antioxidant activity), texture profile analysis, microstructure, and sensory evaluation were determinated. The obtained results indicated that the incorporation of almond milk into yogurt blends resulted in a significant increase of bioactive components in yogurt samples (p<0.05). Results proved that almond milk has an anti-Escherichia coli effect. Sensory characteristics showed that all formulations used in fermented products were acceptable; the addition of 10% and 20% of almond milk to fermented products were most appreciated by the panelists. Results from the present study proved that it is possible to use almond milk as a vegetarian alternative to manufacture yogurt with a good acceptability and functional properties. | ||||
| Keywords | ||||
| Almond milk; Fermented Products; Bioactive Components | ||||
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