Dezvoltarea tehnologiei de obținere a laptelui și a băuturii fermentate pe bază de nuci

Abstract

The objective of this paper was to evaluate the potential of using walnuts (Juglans Regia L.) in the form of vegetable milk. Thus, it has been developed the technology for obtaining walnut milk. In order to obtain a safe product in terms of physicochemical and sensory quality, research has been done on these milk samples. Quality indices were determined for all the samples during storage. The results showed that vegetable walnut milk contain fats 2.5 %, proteins 0.77 %, lipids 2.2 %. Microstructure analysis showed that this beverage is an oil-in-water emulsion that is destroyed for three days. In order to obtain the walnut milk fermented beverage, as source of lactic Bacteria was used yogurt It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained products have a low energetic value, sensory properties and physico-chemical characteristics specific to raw material and used additions different from those of fermented cow’s milk products but acceptable for consumption.