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Samarasinghe SPAK1, Chandimala UR1* and Gunathilake DMCC1
1Institute for Agro-Technology and Rural Sciences, University of Colombo, Weligatta-New Town, Hambantota, Sri Lanka
Abstract
An experiment was conducted to investigate the possibility of making plant-based milk using Local Almond
(Terminalia catappa L.) nuts. Harvested nuts were cleaned, shelled and, separated into two sets based on their
maturity stage: well-ripened and mature-green. Local Almond nuts at both maturity stages were blanched and
blended with water at a ratio of 1:2 (w/w), and two different plant-based milk samples were prepared as T1, from
well-ripened and T2, from mature-green fruit kernels. The sensory evaluation of prepared kernel-based milk
samples was conducted, occupying a panel of 30 semi-trained members using a five-point hedonic scale. The
product’s appearance, odour, flavour, mouthfeel, and overall acceptability were tested and analyzed using the
Friedman test. The proximate composition of the prepared plant-based milk samples was determined in
triplicates, and the energy content of the milk samples was estimated based on their nutritional values and was
compared with those of Cow’s milk. Data were analyzed using ANOVA procedures at a 5% significance level.
Obtained sensory data revealed that among two milk samples, milk prepared from well -ripened Local Almond
kernel (T1) was recorded as the best sample except for aroma for all organoleptic attributes. The proximate
analysis found that the crude protein, crude fat and crude fiber content of both T1 and T2 Local Almond milk
samples were higher than those of Cow’s milk. Among the samples, the T1 showed the highest crude fat content
(13.30 ± 0.01%), whereas T2 showed the highest crude protein content (7.40 ± 0.00%). Carbohydrate content of
both T1 (2.09± 0.00%) and T2 (1.20± 0.00%) was less than that of cow’s milk (4.80 ± 0.01%). The study suggests
mixing milk extracted from mature green fruits and well-ripened fruit kernels to improve the final nutritional
quality of Local Almond milk. This study reveals the requirement for further studies related to Local Almond
kernel-based milk as a good source of plant-based milk and a potential substitute for Cow’s milk.
Keywords:
Local Almond, Nutritional value, Plant-based Milk, Proximate composition, Sensory evaluation Full Text : pdf
(351kb)
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