iPURSE 2016

Permanent URI for this collection

https://ir.lib.pdn.ac.lk/handle/20.500.14444/40

Browse

Browsing iPURSE 2016 by Subject "Almond"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Compositional analysis of tropical almond (Terminalia catappa L.) and development of a non-dairy milk product
    (University of Peradeniya, 2016-11-05) Madarasinghe, S.; Arampath, P.
    Tropical almond (Terminalia catappa L.), locally known as kottamba, is a multipurpose species and kottamba kernels have nutritional properties which confer health benefits. This study was conducted to determine the nutritional composition of kottamba kernels and to develop a non-dairy milk from kottamba kernels. Presently, the consumer demand for plant-based milk products is increasing as a healthier alternative to dairy products, especially among lactose-intolerant consumers. Physical properties of the fruit, proximate composition and mineral contents in kottamba kernels were determined. Kottamba kernel milk was extracted by blending kernels that were soaked overnight and blanched (water: kernels ratio 2:1) and the resulting liquid fraction was separated for analysis. However, this soaking step caused some negative impacts on the physical, sensory and nutritional properties of the kernel milk. Pasteurised and sterilised kottamba milk products were developed and subjected to sensory analysis and a storage study. The moisture content of kernels was 5.35 ± 0.29%. The proximate composition (in % dry basis) of kottamba kernels was crude fat 50.09 ± 0.15, crude protein 32.30 ± 1.10, carbohydrate 5.13 ± 0.84, crude fibre 1.81 ± 0.21 and ash 5.31 ± 0.24. Mineral contents (μg/g) in the kernel were P 2200 ± 1.22, Mg 400 ± 2.01, Ca 320 ± 1.67, Cu 81 ± 1.36, Fe 58 ± 1.33 and Na 13.61 ± 1.82. Bottled kottamba kernel milk with 3% sugar was preferred over 6% and 9% sugar according to the sensory analysis based on a ranking test (P < 0.05). The shelf life of pasteurised and sterilised bottled kottamba kernel milk was 2 and 4 weeks respectively. Fat (7.78%), protein (6.46%), carbohydrates (8.03%) and minerals (P, Mg and Fe) in kottamba kernel milk were significantly higher than in dairy milk (P < 0.05). Xanthan and guar gums at a 1:1 ratio was the best combination of stabilisers with the lowest creaming index value in the commercial beverage due to their synergistic effect. In conclusion, kottamba kernels are rich in nutritional value and possess a high potential for production of non-dairy milk at a commercial scale.