Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey.
Food Chem. 2023 Feb 15;402:134252. doi: 10.1016/j.foodchem.2022.134252. Epub 2022 Sep 14.
Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kept at 4 °C for 30 days and examined on the 1st, 15th, and 30th days. The highest energy contents were determined in hazelnut milk (73.71 kcal/100 g) and kefir made from hazelnut milk (74.89 kcal/100 g). During storage, the total sugar, total organic acid, and polyunsaturated fatty acid contents of kefir samples decreased, whereas the saturated fatty acid content and pH value increased. The unsaturated fatty acid content of nuts milk and respective kefir was higher than cow's milk and kefir made from cow's milk, while the saturated fatty acid level was lower. Volatiles, ethanol, and ethyl acetate, which were shown to be dominating among the aroma components, were highest in kefir made from cow's milk.
本研究采用腰果、榛子、花生、核桃和杏仁制作坚果奶和克菲尔。使用克菲尔发酵剂发酵牛奶和坚果奶。将克菲尔样品在 4°C 下保存 30 天，并在第 1、15 和 30 天进行检查。在榛子奶（73.71 千卡/100 克）和榛子奶制成的克菲尔（74.89 千卡/100 克）中，确定了最高的能量含量。在储存过程中，克菲尔样品中的总糖、总有机酸和多不饱和脂肪酸含量下降，而饱和脂肪酸含量和 pH 值增加。坚果奶和相应的克菲尔的不饱和脂肪酸含量高于牛奶和牛奶制成的克菲尔，而饱和脂肪酸水平较低。挥发性物质、乙醇和乙酸乙酯是香气成分中的主要成分，在牛奶制成的克菲尔中含量最高。
