Estudio para la mejora de la elaboración y conservación de leche de almendra
2015
Rodríguez San Martín, Beatriz | Maté Caballero, Juan Ignacio | Fernández Pan, Idoya | Mizote, T. | Escuela Técnica Superior de Ingenieros Agrónomos | Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa
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.
Показать больше [+] Меньше [-]Máster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias por la Universidad Pública de Navarra
Показать больше [+] Меньше [-]Nekazaritzako Elikagaien Industrietako Teknologiako eta Kalitateko Unibertsitate Masterra Nafarroako Unibertsitate Publikoan
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Public University of Navarra