| dc.description.abstract | This specific study observed the effect of green-kernel black bean milk (BM) fortification
on control macadamia milk (CM) with different ratios (% BM/% MM: 10/90, 20/80,
30/70, 40/60, 50/50) for the development of a new healthy plant-based beverage. In order
to study the effects of different black bean-macadamia ratios and storage duration on the
quality of mixed milk and product stability for the application in kefir making, samples
were analyzed for product qualities including moisture, ash, protein, lipid, and
carbohydrate content, along with recordings of pH, density, solids content, and
acceptability of the final products. The use of BM in mixed milk production positively
affected the physical stability, and increasing BM concentration led to an increase in the
total protein, carbohydrate and solids content. All ratios were found to be equally favored
in view of sensorial quality. Additionally, thiobarbituric acid reactive substance (TBARS)
assay and peroxide value (PV) test were performed to measure the extend of lipid
oxidation within milk samples after 7-day refrigeration. Both tests showed that increasing
BM percentage decreased the sensitivity towards oxidation of macadamia milk with high
unsaturated fatty acid composition, hence, descended the level of lipid degradation at the
end of storage period. Furthermore, this study also aimed to assess the proximate
composition, physicochemical characteristics and acceptability of control macadamia
kefir and mixed milk kefir beverages. Correspondingly was conducted a comparison
between these two types of kefir in order to conclude that BM-added kefir had higher
protein, carbohydrate, total solids, WHC, with lower fat, acidity, and close to none
significant sensorial differences when compared to the control kefir. Similarly, when
being in comparison with the initial milk samples, selected kefir samples showed a drop
in macronutrient content, pH and Brix values, which related to the fermentation stage.
Overall, the study confirmed that the combination of oily nuts and protein-dense legumes
as a new formula of healthy plant milk was potentially effective in preserving the quality
of nut milk product during prolonged storage as well as development of following kefir
beverage. | en_US |
