Abstract：
This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC-MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.
摘要：
这项研究分析了基于坚果的牛奶和甜炼乳（SCM）替代品的理化特性。四种坚果（杏仁，腰果,榛子,和核桃）在140°C下烘烤15分钟，其次是牛奶和SCM替代品的制备和分析。在SCM的生产过程中，通过添加糖加热，pH值,水分,L*减少，而碳水化合物，粘度,褐变指数显著增加(p<0.05)。油酸,亚油酸,和亚麻酸含量在所有样品中相当(p>0.05)。使用HS-SPME-GC-MS分析挥发性化合物，以确定由于焙烧和加热引起的变化，共鉴定出54种挥发性化合物。这些发现表明了牛奶和SCM替代品的物理化学特性的重要性，为开发改进质量的乳制品替代品提供实用信息。
