Almond milk-based yogurt: a new perspective for athlete nutrition

Background: Nutrition is an essential aspect of an athlete's life. This study aims to investigate alternative products and propose new perspectives. In this study, almond milk, obtained from almonds whose functional property is well-known, is enriched with egg white protein powder (EWPP) and various disaccharides. Thus a non-milk-based fermented product is produced. Methods: To promote the viability of starter cultures, sucrose and maltose were first added to almond milk at a rate of 1.0% w/v. Afterward, sucrose and maltose milk were pasteurized at 85 degrees C for 20 minutes and cooled to 50-55 degrees C. Following the cooling, the EWPP (6% w/v) and the dry matter were adjusted to 12-13%. Results: In this study, physicochemical, rheological, and sensory properties of fermented products, which were obtained with EWPP and different disaccharides, were determined on the 1st, 7th, 14th, and 21st days of storage. In the study, almond milk and fatty acid compositions of non-milk-based fermented products produced from this milk were determined on the first day of storage. It was determined that fermented products made by adding maltose to almond milk were more acceptable in physicochemical, sensory, and rheological aspects than sucrose-added fermented products. Conclusion: Regarding our extensive studies, there is evidence that almond milk-based product is a sufficient alternative to cow's milk-based products. The Almond milk-based product used in this study is a nutrient that should be and athletes.