| dc.description.abstract | This study aimed to investigate the impact of soaking conditions on the moisture
content of the Terminalia catappa nuts and roasting conditions on the quality of final
milk. The optimal roasting conditions for Taminalia catappa nuts were determined by
assessing moisture content and appearance, with selected temperatures and times of
160°C for 32 minutes with 2.41 ± 0.00; 170°C for 20 minutes with 2.41 ± 0.01; and
180°C for 12 minutes with 2.42 ± 0.01. After roasting, soaking at higher temperatures
led to greater and faster water absorption. Nut milks were formulated from nuts roasted
at 160°C (M160), 170°C (M170), and 180°C (M180) and assessed for chemical,
physical, antioxidant, and sensory properties. The M160 milk had the highest total
phenolic content (76.51 ± 0.27 μg GAE/mL), DPPH (139.93 ± 5.13 μg TE/mL),
protein (0.98 ± 0.04% wb), and lipid content (1.74 ± 0.00% wb), but the lowest total
soluble solids (7.23 ± 0.01%) compared to M180. Despite this, the sensory evaluation
favored the milk from nuts roasted at 180°C. This research significantly contributes to
enhancing the value of Taminalia catappa nuts and provides valuable insights into
their utilization as a substitute for other nuts in nut milk production. These findings
open up avenues for the creation of high-value-added products that improve the health
quality of consumers while finding new material for the beverage and food industry. | en_US |
