Şahin Ayşe, Buran İlkay, Akal Ceren
Department of Food Toxicology Karabük University Institute of Graduate Programs Karabük Turkiye.
Faculty of Agriculture, Department of Dairy Technology Ankara University Ankara Turkiye.
Food Sci Nutr. 2025 Jul 27;13(8):e70719. doi: 10.1002/fsn3.70719. eCollection 2025 Aug.
Plant-derived food products are among the important nutrients that form the basis and sustainability of human nutrition. In this study, almond milk was obtained from raw almonds, and a plant-based kefir was produced with a plant-based kefir starter culture. The physicochemical properties, color analysis, mineral content, organic acid, total phenolic compound content, antioxidant activity, microbiological properties, rheological properties, and sensory evaluation of the almond kefir samples were determined on the 1st, 7th, and 14th days of storage. According to the findings, while an increasing trend was observed in antioxidant activity, total phenolic compound content, and microbiological properties with the increase in the skin ratio, it was determined that acceptability decreased with the increase in the skin ratio in sensory evaluation. Increasing the skin ratio in almond kefir influenced various physical, chemical, and microbiological properties, and these effects also varied with storage time. A high added-value product in terms of antioxidant and phenolic compounds was obtained in samples enriched with almond, a functional dairy product. Considering that almond milk is rich in fiber content and almond skin can also have a prebiotic effect, almond kefir is thought to be a synbiotic drink that regulates intestinal microbiota. This innovative product is thought to be a healthy alternative for vegans, those with lactose intolerance, and cardiovascular patients.
植物源食品是构成人类营养基础和可持续性的重要营养素之一。在本研究中，杏仁奶由生杏仁制成，并使用植物基开菲尔发酵剂生产了植物基开菲尔。在储存的第1天、第7天和第14天，对杏仁开菲尔样品的理化性质、颜色分析、矿物质含量、有机酸、总酚化合物含量、抗氧化活性、微生物性质、流变性质和感官评价进行了测定。根据研究结果，随着果皮比例的增加，抗氧化活性、总酚化合物含量和微生物性质呈上升趋势，但在感官评价中发现，随着果皮比例的增加，可接受性降低。杏仁开菲尔中果皮比例的增加影响了各种物理、化学和微生物性质，并且这些影响也随储存时间而变化。在富含杏仁的样品中获得了一种在抗氧化剂和酚类化合物方面具有高附加值的产品，这是一种功能性乳制品。考虑到杏仁奶富含纤维，杏仁皮也可能具有益生元作用，杏仁开菲尔被认为是一种调节肠道微生物群的合生元饮料。这种创新产品被认为是纯素食者、乳糖不耐受者和心血管疾病患者的健康替代品。
