Standardization and sensorial evaluation of condensed milk from almond milk

Abstract

Almond milk rich in Magnesium and rich in antioxidant vitamin E, from almond milk prepared the condensed milk. This study proposes a novel method of producing sweetened condensed milk, offering a sustainable alternative to traditional dairy – based condensed milk. This process involves concentrating almond milk by removing excess water and natural sweeteners to achieve the desired sweeteners and viscosity characteristics of condensed milk. Various techniques such as evaporation, vacuum concentration, and ultra filtration can be employed to be achieving the desired concentration level while preserving the nutritional qualities and flavor profile of almond milk. This innovation addresses the growing need for diary-free alternatives in the food industry and offers consumers healthier, cruelty-free options without compromising taste or texture. Nutrionally, Almond milk is lower in calories compared to cow or buffalo milk High in unsaturated fats like monounsaturated and polyunsaturated fats fortified with vitamins and minerals, dairy- free and lactose -free and it is also suitable for vegans. It also contains source of vitamin E, low in saturated fat and cholesterol and contains protein. The developed and finalized product will be evaluated for physio-chemical, textural, functional and sensory attributes.