Kantaron uçucu yaği ile kabak çekirdeği ununun farkli konsantrasyonlari kullanilarak üretilen vegan amaranth sütlerinin fiziko-kimyasal ve duyusal özelliklerinin belirlenmesi

In this study, K (100% amaranth milk w/v), A (0.50% pumpkin seed flour+0.5% kantaron essential oil+amaranth milk w/v), B (0.75% pumpkin seed flour+0.5% kantaron essential oil+amaranth milk w/v), and C (1% pumpkin seed flour+0.5% kantaron essential oil+amaranth milk w/v) vegan milks were produced, and their physical, chemical, and sensory properties were determined. The samples' dry matter, ash, oil, protein, and viscosity values gained a positive effect from the trials. Total carbohydrate rates of vegan milk range from 4.59% to 7.94% and energy values range from 49.01 cal/100 g to 51.55 cal/100 g were determined. The samples of pH were between 6.89 and 6.95 and the acidity were between 0.55 and 0.85%, which were found to be statistically significant (p<0.05). Sample C had the highest the phenolic content (973.54 mg GAE/100 g) and antioxidant capacity (117.6%). The lowest L* value of vegan milk was in the K sample (66.31), and the highest was in the A sample (68.72). The a* value ranged from -1.66 to -2.64, whereas the b* value varied between 11.06 and 19.15. Vegan milk samples were found to be sensory satisfactory, with group B being the most preferred. Products with this formula can be recommended as a different product type to plant-based dairy products.