Estudio para la mejora de la elaboración y conservación de leche de almendra

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Date
2015Version
Acceso abierto / Sarbide irekia
Type
Trabajo Fin de Máster/Master Amaierako Lana
Impact
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nodoi-noplumx
|
Abstract
In the last years the consumption of dairy-free products has
increased meaningfully. However, they still show some limitations
in fully replacing dairy products due to a high glycemic index, low
protein content or inappropriate sensory properties The present
study has established a new protocol for the elaboration of almond
milk, free of artificial additives, with a high lipid, protein and f ...
[++]
In the last years the consumption of dairy-free products has
increased meaningfully. However, they still show some limitations
in fully replacing dairy products due to a high glycemic index, low
protein content or inappropriate sensory properties The present
study has established a new protocol for the elaboration of almond
milk, free of artificial additives, with a high lipid, protein and fiber
content, and maintaining its stability over five days. Almond milk
was subjected to different conservation and reconstitution
processes, studying its stability and physicochemical properties. It
has been determined that the combination of freeze drying as a
preservation method, plus a reconstitution process by ultrasounds,
allows to obtain an almond milk physically stable over thirteen
days, keeping its initial optical and nutritional properties. [--]
Subject
Almond milk,
Dairy free,
Freeze drying,
Nutritional content,
Emulsion stability
Degree
Máster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias por la Universidad Pública de Navarra /
Nekazaritzako Elikagaien Industrietako Teknologiako eta Kalitateko Unibertsitate Masterra Nafarroako Unibertsitate Publikoan