Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties.
Leontina LipanBogdan RusuEsther SendraFrancisca Hernández-GarcíaLaura Vázquez-AraújoDan Cristian VodnarAngel Antonio Carbonell-BarrachinaPublished in: Journal of the science of food and agriculture (2020)
A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry.