Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Abstract

In this study, five proportions of reconstituted skim milk to almond milk were prepared and probiotic yoghurt was manufactured using these mixtures. The physicochemical, microbiological, and nutritional properties of probiotic yoghurts were examined. Raising the ratio of the almond milk from 0% to 100% resulted in considerably changes in the rate of pH drop due to lack of its buffering capacity. This also led to a considerable increase in viability of starter bacteria, including probiotics, during cold storage. According to nutritional analyses, all parameters (dry matter, protein, lipid, carbohydrate, ash, and mineral elements) had statistically significant differences in all samples. It was observed that the almond milk ratio had significant effect on total phenolic contents and antioxidant capacity of samples. Practical applications Almond, a nutrient-dense food, contains high quality protein, carbohydrates with low glycemic index, unsaturated fatty acids, vitamins, minerals, dietary fiber, phenolic acids, and flavonoids which are essential nutrients for daily consumption and might be stimulator nutrients for probiotic bacteria. Almond milk could be used to produce yoghurts to increase some functional and health-promoting effects, as well as to develop nutritional properties. Almond milk could be used as a supplement in fortification instead of using synthetic ingredients such as sweeteners, flavorings and antioxidants causing adverse health effects. In addition, almond milk can be used a supplement to manufacture novel fermented dairy products.