Probiotic yogurt production enriched with almond milk

In this study, it was aimed to investigate the production and acceptability of probiotic yogurts enriched with almond milk. For this purpose, probiotic yogurts were manufactured with different concentrations (25%, 50%, 75% and 100%) of the almond milk - reconstitue milk compositions and stored at 4°C for 21 days. Microbiological, physico-chemical, textural and sensory properties of probiotic yogurts produced were determined on days 1st, 7th, 14th and 21st of storage. It was determined that addition of almond milk increased the antioxidant capacity, amount of mineral matter, serum separation values, fat content and viability of probiotic microorganisms values of yoghurts; but it decreased the textural properties, the amount of dry matter and the protein content. The amount of sodium, calcium, magnesium and phosphorus increased with increasing almond milk concentration. ABTS radical scavenging activity values have changed from 295.59 mg TE / L (sample E) to 115.50 mg TE / L (sample A), from 50.69 mg GAE / L (GAE) to 22.17 mg GAE as gallic acid equivalent (C sample) / L (sample A) as total phenolic content amounts (p <0.01). In the sensory analysis, it was observed that the amount of yoghurts decreased in inverse proportion to the increase in the amount of almond milk and the B type (25% almond milk + 75% reconstitue milk) was accepted as an acceptable sample by the panelists. The results suggested that almond milk enrichment met the consumer's acceptability and produced probiotic yoghurts from which could be of health significance.