More articles from Volume 4, Issue 2, 2015
Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying
In vitro health beneficial activities of Pumpkin seeds from Cucurbita moschata cultivated in Lemnos
Teaching microbiological food safety through case studies
Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders
Information literacy training in AgroParisTech food studies
Citations
39
Hao Shi, Jana Kraft, Mingruo Guo
(2020)
Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent
Journal of Food Science, 85(10)
10.1111/1750-3841.15431
Ayca Gülhan, Hacer Çoklar, Mehmet Akbulut
(2025)
Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production
Food Science & Nutrition, 13(3)
10.1002/fsn3.70085
Filiz Yangılar
(2024)
Modelling and characterisation of plant-based yogurt produced with almond milk, and fortified with different concentrations of Chlorella vulgaris
International Food Research Journal, 31(6)
10.47836/ifrj.31.6.14
Selin Kalkan, Kübra Incekara, Mustafa Remzi Otağ, Emel Unal Turhan
(2025)
The Influence of Hazelnut Milk Fortification on Quality Attributes of Probiotic Yogurt
Food Science & Nutrition, 13(5)
10.1002/fsn3.70235
Swati Sethi, Rahul Kumar Anurag
(2021)
Probiotics and Prebiotics in Foods
, ()
10.1016/B978-0-12-819662-5.00017-3
Ruth Burrowes, Sharareh Hekmat
(2023)
Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1
Nutrition & Food Science , 53(6)
10.1108/NFS-06-2022-0194
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, Lavaraj Devkota, Christiani Jeyakumar Henry, Sushil Dhital
(2023)
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Food Hydrocolloids, 142()
10.1016/j.foodhyd.2023.108786
Ertan Ermis, Kübra Özkan Güner, Mustafa Tahsin Yilmaz
(2018)
Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying
International Journal of Food Engineering, 14(11-12)
10.1515/ijfe-2018-0085
Leontina Lipan, Bogdan Rusu, Esther Sendra, Francisca Hernández, Laura Vázquez‐Araújo, Dan Cristian Vodnar, Ángel A Carbonell‐Barrachina
(2020)
Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties
Journal of the Science of Food and Agriculture, 100(9)
10.1002/jsfa.10409
Lauren Muncey, Sharareh Hekmat
(2021)
Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre
Fermentation, 7(2)
10.3390/fermentation7020090
Camila Benedetti Penha, Vinícius De Paola Santos, Paula Speranza, Louise Emy Kurozawa
(2021)
Plant-based beverages: Ecofriendly technologies in the production process
Innovative Food Science & Emerging Technologies, 72()
10.1016/j.ifset.2021.102760
Shweta Wattamwar Raichurkar, Gauri H. Athawale, Amit A. Kulthe, Indrajit D. Thorat
(2026)
Dietary, Sensory and Gastronomic Applications
, ()
10.1016/B978-0-443-33345-3.00022-5
David Julian McClements, Lutz Grossmann
(2022)
Next-Generation Plant-based Foods
, ()
10.1007/978-3-030-96764-2_9
Tahl Zimmerman, Salam A. Ibrahim
(2021)
Autolysis and Cell Death Is Affected by pH in L. reuteri DSM 20016 Cells
Foods, 10(5)
10.3390/foods10051026
Carolina Saori Ishii Mauro, Sandra Garcia
(2019)
Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage
Journal of Food Science and Technology, 56(2)
10.1007/s13197-018-3545-8
Santoshi Rawat, Zainab A. A. Magar, Pratik S. Gaikwad, Taru Negi, Sweta Rai, Pintu Choudhary
(2025)
Biotechnological Innovations in Food Processing
, ()
10.1007/978-3-031-96526-5_15
Chinthu Tharayil Udayarajan, Kavya Mohan, P. Nisha
(2022)
Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products
Trends in Food Science & Technology, 124()
10.1016/j.tifs.2022.04.022
F. Reyes-Jurado, N. Soto-Reyes, M. Dávila-Rodríguez, A.C. Lorenzo-Leal, M.T. Jiménez-Munguía, E. Mani-López, A. López-Malo
(2023)
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics
Food Reviews International, 39(4)
10.1080/87559129.2021.1952421
Carmen Masiá, Asger Geppel, Poul Erik Jensen, Patrizia Buldo
(2021)
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Foods, 10(3)
10.3390/foods10030573
Mayuri Chavan, Yogesh Gat, Mugdha Harmalkar, Roji Waghmare
(2018)
Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume
LWT, 91()
10.1016/j.lwt.2018.01.070
Bhanu Devnani, Lydia Ong, Sandra E Kentish, Peter J Scales, Sally L Gras
(2022)
Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts
Future Foods, 6()
10.1016/j.fufo.2022.100185
Carmen Masiá, Poul Jensen, Patrizia Buldo
(2020)
RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Foods, 9(9)
10.3390/foods9091182
Paulo Cezar da Cunha Júnior, Lorena de Sá de Oliveira, Jaqueline Costa Blanco, Mariá Toledo de Carvalho Silva, Sandra Guadalupe Lagunes Gálvez, Amauri Rosenthal, Elisa Helena da Rocha Ferreira
(2023)
Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut
Ciência Rural, 53(3)
10.1590/0103-8478cr20210723
Aimee R. Harper, Renwick C.J. Dobson, Vanessa K. Morris, Gert‐Jan Moggré
(2022)
Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Microbial Biotechnology, 15(5)
10.1111/1751-7915.14008
Tiziana Di Renzo, Antonela G. Garzón, Stefania Nazzaro, Pasquale Marena, Angela Daniela Carboni, Maria Cecilia Puppo, Silvina Rosa Drago, Anna Reale
(2025)
An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages
Beverages, 11(5)
10.3390/beverages11050144
Abimbola K. Arise, Sunday A. Malomo, Obuo A. Jacob, Omotola F. Olagunju, Olukorede T. Esan
(2022)
Comparative studies of yoghurt produced from animal and selected imitation vegetable milk
Nutrire, 47(2)
10.1186/s41110-022-00183-7
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, Valérie Orsat
(2024)
A review on current scenario and key challenges of plant-based functional beverages
Food Bioscience, 60()
10.1016/j.fbio.2024.104320
Nurul Farhana Fazilah, Arbakariya B. Ariff, Mohd Ezuan Khayat, Leonardo Rios-Solis, Murni Halim
(2018)
Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Journal of Functional Foods, 48()
10.1016/j.jff.2018.07.039
Amal Bakr SHORI, Ashwag Jaman AL ZAHRANI
(2022)
Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics
Food Science and Technology, 42()
10.1590/fst.101321
Kiha Lee, Daehyeop Lee, Geonhak Lee, Woorin Lee, Kwang-Geun Lee
(2024)
Antibacterial, antioxidant activities of lactic acid bacteria-bioconversioned almond extract
Food Science and Biotechnology, 33(6)
10.1007/s10068-023-01450-7
Alma Cecilia Domínguez-Murillo, Judith Esmeralda Urías-Silvas
(2024)
Plant-based milk substitutes as probiotic vehicles: Health effect and survival, a review
Food Chemistry Advances, 5()
10.1016/j.focha.2024.100830
Ashwag Jaman Al Zahrani, Amal Bakr Shori, Khadijah A. Altammar
(2025)
Synergistic Evaluation of Lactobacilli on Probiotic Viability and Antioxidant Properties in Almond and Cow Milk
Fermentation, 11(11)
10.3390/fermentation11110616
Preeti Kundu, Jyotika Dhankhar, Asha Sharma
(2018)
Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk
Current Research in Nutrition and Food Science Journal, 6(1)
10.12944/CRNFSJ.6.1.23
Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello
(2021)
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Foods, 10(2)
10.3390/foods10020316
Nazan KAVAS, Gökhan KAVAS
(2022)
Yumurta beyazı protein tozu ve farklı disakkaritler ile zenginleştirilen badem sütünden yoğurt benzeri ürün üretimi
Ege Üniversitesi Ziraat Fakültesi Dergisi, 59(2)
10.20289/zfdergi.1000476
Mihaela Dumitru, Nicoleta Aurelia Lefter, Mihaela Habeanu, Georgeta Ciurescu, Dan C. Vodnar, Simon Elemer, Ionut Sorescu, Sergiu Emil Georgescu, Andreea Dudu
(2023)
Evaluation of Lactic Acid Bacteria Isolated from Piglets Tract and Encapsulation of Selected Probiotic Cells
Agriculture, 13(5)
10.3390/agriculture13051098
Muhammad Ameer Ushidee-Radzi, Chong Shin Yee, Raja Balqis Raja-Razali, Nur Asyiqin Zahia-Azizan, Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Pasquale Marena, Zul Ilham, Nur ‘Aliaa Abd Rahman, Wan Abd Al Qadr Imad Wan-Mohtar
(2025)
Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives—A Comprehensive Review
Foods, 14(24)
10.3390/foods14244254
Tanima Bhattacharya, Rokeya Akter, Md. Habibur Rahman
(2022)
Nanotechnology in Functional Foods
, ()
10.1002/9781119905059.ch5Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt
a Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
a Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
a Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
a Instituto de Ingenierıa de Alimentos para el Desarrollo, Universitat Politècnica de València , Valencia , Spain
Published: 18.10.2015.
Volume 4, Issue 2 (2015)
pp. 201-211;
Abstract
Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85 °C-30 min (LH) and 121 °C-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
