Production and optimization of sports drinks by obtaining protein-rich powder from apricot kernel milk

This study covers the conversion of apricot kernel milk, which has a rich nutritional content, into powdered milk by spray drying method and the use of the obtained powders as an ingredient in sports drinks. In the study, first of all, apricot kernel milk was produced from the press cake obtained from apricot kernels, then powder was obtained from apricot kernel milk, and in the last step, sports drink was produced from apricot kernel milk powder. At these stages, physicochemical, microbiological and sensory analyzes were conducted in press cake, milk, milk powder and sports drink, and optimization process was carried out in apricot kernel milk, milk powder and sports drink. For apricot kernel milk optimization; the process conditions for the mechanical shredder or homogenizer and ultrasonic shredder are optimized according to the surface response method. According to the limit values determined in both methods; The best mechanical shredder speed was determined as 15.000 rpm and 5 minutes, 50 A amplitude for sonication and 5 minutes of sonication time. In the optimization of apricot kernel milk powder, the temperature was selected as 140-160 °C, the aspiration rate was 20-30 m3/h and the amount of maltodextrin was 6-10%, and the best conditions were determined as 150 °C inlet temperature, 8% maltodextrin and 25 m3/h aspiration rate. In sports drink optimization, the amount of apricot kernel milk powder was selected between 3-6%, sugar content 4-6% and carob gum content in the range of 0.2-0.6%, and the best conditions were determined as 4.5% apricot kernel milk powder, 5% sugar and 0.4% gum. Statistically significant results (P<0.05) were obtained in the model and design applied in the optimization. According to the results of the study, 18 different amino acids and 12 volatile compounds were detected in apricot kernel milk. The highest amount of amino acid detected in apricot kernel milk and apricot kernel milk powder was Leu, and it was calculated as 31.73-238.09 µg/mg. The most abundant volatile component in apricot kernel milk and apricot kernel milk powder was benzaldehyde, calculated as 79.15-0.41 μg/100 ml). High levels of phenolic content (4.66 mg GAE/mL) and antioxidant activity values (ABTS; 15,597 µmol Trolox/100 mL, DPPH; 18,994 µmol Trolox/100 mL) were determined in the obtained sports drink. The produced sports drink was found to be acceptable in terms of physicochemical, microbiological and sensory analysis. In this direction, it can meet the increasing demand for vegetable protein sources instead of animal protein due to world population growth, ethical and environmental concerns and the desire for a healthy life.