Chemical, physical and sensory characteristics of peanut milk

Abstract

The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk at different heat treatment regimes. In order to obtain a safe product in terms of physicochemical and sensory quality, research has been done on these milk samples. Physico-chemical, microbiological and color hints were determined for all the samples during storage. The results showed that vegetable walnut milk contain fats (2.5 g), proteins (0.77 g), lipids (2.2 g). Microstructure analysis showed that this beverage is an oil-in-water emulsion that is destroyed for 3 days.