Innovation strategies to walnut milk production

Abstract

The aim of this research was the development and characterisation of vegetable beverage (most known as vegetable milk) derived from walnuts, which were selected owing to their compositional and nutritional values. Potentially walnuts were used to obtain vegetable milk, not only able to exert health benefits, but also as an alternative to dairy based products. Processing steps and conditions to ensure chemical composition, quality properties, microstructure and rheological behavior of walnut milk were analysed. These studies showed high potential and positive view on walnut milk production, in agreement with the current demand of healthy products. These results offer new interesting expectations to continue with this research line and demand the application of advanced technologies to provide better quality of the product, being the main challenge to be faced in future studies.