Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties

Abstract

Plant-derived food products are among the important nutrients that form the basis and sustainability of human nutrition. In this study, almond milk was obtained from raw almonds, and a plant-based kefir was produced with a plant-based kefir starter culture. The physicochemical properties, color analysis, mineral content, organic acid, total phenolic compound content, antioxidant activity, microbiological properties, rheological properties, and sensory evaluation of the almond kefir samples were determined on the 1st, 7th, and 14th days of storage. According to the findings, while an increasing trend was observed in antioxidant activity, total phenolic compound content, and microbiological properties with the increase in the skin ratio, it was determined that acceptability decreased with the increase in the skin ratio in sensory evaluation. Increasing the skin ratio in almond kefir influenced various physical, chemical, and microbiological properties, and these effects also varied with storage time. A high added-value product in terms of antioxidant and phenolic compounds was obtained in samples enriched with almond, a functional dairy product. Considering that almond milk is rich in fiber content and almond skin can also have a prebiotic effect, almond kefir is thought to be a synbiotic drink that regulates intestinal microbiota. This innovative product is thought to be a healthy alternative for vegans, those with lactose intolerance, and cardiovascular patients.

Keywords: almond milk; almond skin; plant‐based kefir.

FIGURE 1

Plant‐based kefir production scheme from almond milk.

FIGURE 2

Total phenolic compound amounts (μg GAE/g) and antioxidant activity (%) of almond kefir samples during storage. K (0.15% plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin + 1% gumarabic). A (0.15% plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin+1% gumarabic+1% almond skin). B (0.15% plant‐based kefir starter culture + 1% Sugar+0.1% salt+4% maltodextirin+1% gumarabic+3% almond skin). C (0% 15 plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin + 1% gumarabic + 5% almond skin) Days.

FIGURE 3

Sensory evaluation scores of almond kefir samples during storage. K (0.15% plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin + 1% gumarabic). A (0.15% plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin+1% gumarabic+1% almond skin). B (0.15% plant‐based kefir starter culture + 1% Sugar+0.1% salt+4% maltodextirin+1% gumarabic+3% almond skin). C ((0%) 15 plant‐based kefir starter culture + 1% Sugar + 0.1% salt + 4% maltodextirin + 1% gumarabic + 5% almond skin).