Scientific Study

Background: The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria are an interesting development to cover the demand of sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC 8014) was spray dried. Physicochemical characterization of almond raw material, almond milk and powders were carried out within this study. Besides, samples were characterized in terms of bacterial survival before and after atomization, but also bacterial viability and total fatty acids changes were studied during 8-month storage at 4 and 22 °C. Results: Results showed proper physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray drying operation. A decrease was observed in the cell viability for samples stored at 4 °C, however, the cell count was maintained, above the minimum level suggested (107 living cells) to assure potential probiotic functionality, within 8 months. On the other hand, count cell of powders stored at 22 °C was below the minimum level required, after 6 months. The fatty acids profile was not significantly (p > 0.05) affected by storage time and temperature. Conclusion: A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were properly recovered in almond milk powder and was found to be a good source of K and high in Mg and in monounsaturated fat. The bacteria viability was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C.