Chestnut milk production and Chestnut milk's properties research

Chestnut; which frequently consumed during winter season in our country is a traditional fruit. Having rich nourishment contents it can be consumed easily in various different ways all the time. Although milk is a high quality nutritious beverage, it has low values in terms of some mineral substances, dietary fiber and antioxidant capacity. In this study chestnut milk being produced by 2 different methods, boiled and oven dried chetsnuts are added in 3 different ways. The product sweetened with stevia homogenisated. Samples are tested by dry substance, oil, acidicty, protein, total sugar, dietary fiber, colour, mineral, antioxidant capacity, total phenolic substance and taste tests. Analysis results for total dry substance, total sugar, oil, protein, acidicty, dietary fiber are stated in an order of percantage 13,74-20,04; 4,35-6,71; 2,65-3,13; 3,07-3,59; 0,11-0,13; 0,10-0,86. When the goined data of carbohydrate and energy values are calculated, results between %6,68-12,92 and 67,01-87,41 kcal in a order are found. For antioxidant capacity the methods of ABTS, CUPRAC and DPPH are used. In an order 96,1- 385,3 μM, 65710-79361 μM and 5485-6043 μM are found. The amount of 1681-2064 mg GAE/L phenolic substance is found in chestnut milk. In the analyses of mineral Na, Ca, K, P and Mg elements are measured. As a result of mg/L in an order 639,66-721,66; 1407,78-1642,22; 1275,24-1685,98; 867,56-971,68; 90,51-113,38 are gained. In the analyses of sense, the most liked product is %5 oven-dried chestnut milk. It is seen that the product compared to other samples is superior in consistency, colour, odour and taste. With the addition of chestnuts to milk, the functional feature of milk improved, a new product was introduced to market, an alternative was created for consumers which not drink plain milk and chestnut residues usage opportunities was increased.