Inventors: Dr. Amer Abdul Rahman Mohammed Sheikh Zahir/Department of Food Sciences , College of Agricultural Engineering Sciences, University of Baghdad
Bashar Abdul Karim Abbas Al-Akiki/ Private Sector
Abstract
Almond milk is one of the plant’s milk substitutes known as water extracts of legumes, oilseeds, grains, or nuts, which are similar to milk in appearance but they different in their nutritional value and chemical components. Almond milk is one of the most important types of plant milk substitutes because it’s so close to cow’s milk, an alternative to breast milk, a prebiotic and contains many health benefits. Almond milk is produced by soaking method, which is the traditional method for production at the house, commercial level and in laboratories, Its Includes soaking almond in water ” ratio 1:3 almonds: water ” for 24-48 hours at room temperature, then placed in the blender and water added ” ratio 1: 4 almonds: water” and the mixing process will performed for 5 minutes and then filtered then treated with pasteurization or UHT.
In order to improve the process procedure of producing almond milk and to reduce the duration time of long soaking period and produce almond milk suitable for direct consumption this new technology was tried, Almond milk was extracted for the first by use Certain physical method. The efficiency of this treatment was determined by comparing between the traditional soaking method and the new method, by studying the Refinement ratio, chemical composition, number of microorganisms before thermal treatment immediately after extraction and sensory evaluation for the two methods. The results showed that the milk produced by this technic was superior to the soaking method, in higher Refinement ratio, similar chemical composition, lower number of microorganisms and better sensory acceptance.