Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Development of a novel ready-to-drink high pressure processed almond milk product
Thesis (MScFoodSc)--Stellenbosch University, 2023.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | en_ZA |
| Published: |
Stellenbosch : Stellenbosch University
2023
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867614139716730880 |
|---|---|
| access_status_str | Open Access |
| author | Enslin, Christina Elizabeth |
| author2 | Gouws, Pieter |
| author_browse | Enslin, Christina Elizabeth Gouws, Pieter |
| author_facet | Gouws, Pieter Enslin, Christina Elizabeth |
| author_sort | Enslin, Christina Elizabeth |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MScFoodSc)--Stellenbosch University, 2023. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/129446 |
| institution | Stellenbosch University (South Africa) |
| language | en_ZA |
| last_indexed | 2026-06-10T12:47:17.937Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/129446 Development of a novel ready-to-drink high pressure processed almond milk product Enslin, Christina Elizabeth Gouws, Pieter Van der Merwe, Debora Krugel, Marciel Marais, Jeannine Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science. Almond milk -- Processing Almond -- Processing Dairy plants -- Safety measures Food -- Sensory evaluation -- Data processing Milk -- Nutritional aspects Listeria Labels -- Standards UCTD Thesis (MScFoodSc)--Stellenbosch University, 2023. Enslin, C. E. 2025. Development of a novel ready-to-drink high pressure processed almond milk product. Unpublished masters thesis. Stellenbosch: Stellenbosch University [online]. Available: https://scholar.sun.ac.za/items/fe047d96-241c-46a3-bd0e-97bb01531beb ENGLISH ABSTRACT: Over the years, significant research has been done in all divisions of food product development in addressing the present demands of consumers. Today, consumers are not only demanding for new health foods, but also for both clean label and safe food products without compromising the nutritional and sensory qualities. The objectives of this study were: (1) to develop a clean label, nutritious and safe high pressure processed (HPP) almond milk product for human consumption; (2) to determine the effectiveness of HPP on potential pathogens introduced into the developed product; (3) to determine whether it has market potential amongst the target consumer group; (4) to verify the product concept of the two developed prototypes. Two ready-to-drink (RTD) HPP treated almond product prototypes, one sweetened with dates and the other sweetened with fynbos honey, were developed. The formulation was based on a benchmark analysis of the current almond milk products available in both local (South Africa) and international markets. According to the nutritional analyses, both prototypes qualified for the claims: high in vitamin B3 (30% or more of NRV per serving) and high in vitamin E (30% or more of NRV per serving). In addition, the date-sweetened prototype qualified to claim as vegan and the fynbos-sweetened prototype as vegetarian. HPP treatment (600 MPa; 180 s; 2 cycles; 6-8 °C ± 2 °C) was found sufficient to produce a commercially safe almond milk product with a 12-day shelf-life. To validate the process of HPP treatment on possible pathogens, challenge-lethality and storage tests at both refrigerated (4 °C) and abuse temperatures (20 °C) were conducted by introducing Listeria innocua (nonpathogenic surrogate for Listeria monocytogenes) into the developed product. HPP treatment (600 MPa; 180 s; 2 cycles; 6-8 °C ± 2 °C) did not completely irradicate L. innocua and showed pressure tolerance over its storage time (t6-t12). However, the non-thermal technology successfully achieved a 5-log reduction up until the end of the product’s shelf-life (t12) when stored at 4 °C. This highlighted the importance of cold storage of HPP treated RTD almond milk products below refrigerated temperatures to control the possible growth of L. monocytogenes. Acceptance testing using the 9-point hedonic scale and the simple paired preference test were the sensory evaluation methods used to evaluate the market potential of the two developed product prototypes. Panellists (N = 87) rated relative liking/disliking and preference of both prototypes. The only difference in acceptance between the product prototypes was for appearance which was higher for the fynbos honey-sweetened prototype (7.55 ± 1.26; Category 7 = like moderately) than for the date-sweetened prototype (6.63 ± 1.95; Category 6 = like slightly) (P<0.05). Nonetheless, preference and overall acceptance did not differ for the prototypes (P≥0.05). Both products achieved good acceptability and product preferences concerning the needs of the target consumer were successfully met, showing that there is market potential. A consumer survey (n=102) was conducted to evaluate consumer preferences of plant-based based products and their perception towards ‘clean label’. Consumer perceptions were evaluated using a level of agreement or disagreement towards statements concerning ‘clean label’ by using a 5-point answer-scale. The consumer preferences of the respondents were successfully met and associated with the term ‘clean label’ to contain easily recognisable ingredients. The research also suggested that Babylonstoren could target consumer confidence over ‘clean label’ products as keys to purchase intention. Overall, these results indicated that the product concept met the demands of the target consumer group and that both prototypes have the potential to enter the South African market as a novel RTD almond milk product for human consumption. AFRIKAANSE OPSOMMING: Deur die jare is betekenisvolle navorsing in verskeie afdelings van voedsel produkontwikkeling gedoen om die huidige behoeftes van verbruikers aan te spreek. Vandag eis verbruikers nie net nuwe gesondheid voedsel nie, maar ook vir beide skoon etiket en veilige voedselprodukte sonder om die voedings en sensoriese eienskappe in te boet. Die doelwitte van hierdie studie was: (1) om ‘n skoon etiket, voedsame en veilige hoëdruk verwerkte (HPP) amandelmelk produk vir menslike gebruik te ontwikkel; (2) om die doeltreffendheid van HPP op potensiële patogene wat in die ontwikkelde produk ingebring word, te bepaal; (3) om te bepaal of dit mark potensiaal onder die teiken verbruikers groep het; (4) om die produk konsep van die twee ontwikkelde prototipes te verifieer. Twee gereed-vir-drink (RTD) HPP-behandelde amandel produk prototipes, een versoet met dadels en die ander versoet met fynbos heuning, is ontwikkel. Die formulering is gebaseer op 'n maatstaf ontleding van die huidige amandelmelk produkte wat in beide plaaslike (Suid-Afrika) en internasionale markte beskikbaar is. Volgens die voedings ontledings het albei prototipes vir die volgende eise gekwalifiseer: hoog in vitamien B3 (30% of meer van NRV per porsie) en hoog in vitamien E (30% of meer van NRV per porsie). Boonop het die dadel versoete prototipe gekwalifiseer om as veganisties te eis en die fynbos-versoete prototipe as vegetaries. HPP-behandeling (600 MPa; 180 s; 2 siklusse; 6-8 °C ± 2 °C) is voldoende gevind om ‘n kommersieel veilige amandelmelk produk met ‘n raklewe van 12 dae te produseer. Om die proses van HPP-behandeling op moontlike patogene te valideer, is uitdaging-dodelikheid en bergingstoetse by beide verkoelde (4 °C) en misbruik temperature (20 °C) uitgevoer deur Listeria innocua (nie-patogenies surrogaat vir Listeria monocytogenes) in die ontwikkelde produk in te voer. HPP behandeling (600 MPa; 180 s; 2 siklusse; 6-8 °C ± 2 °C) het L. innocua nie heeltemal uitgewis nie en het druk verdraagsaamheid oor sy bergings tyd (t6-t12) getoon. Die nie-termiese tegnologie het egter suksesvol ‘n 5-log vermindering tot aan die einde van die produk se rakleeftyd (t12) behaal wanneer dit by 4 °C gestoor word. Dit het die belangrikheid van koel berging van HPP-behandelde RTD amandelmelk produkte onder verkoelde temperature beklemtoon om die moontlike groei van L. monocytogenes te beheer. Aanvaardings toetsing met behulp van die 9-punt hedonies skaal en die eenvoudige gepaarde voorkeurtoets was die sensoriese evaluerings metodes wat gebruik is om die mark potensiaal van die twee ontwikkelde produk prototipes te evalueer. Paneellede (N = 87) het relatiewe hou/afkeur en voorkeur van beide prototipes beoordeel. Die enigste verskil in aanvaarding tussen die produk prototipes was vir voorkoms wat hoër was vir die fynbos-heuning-versoete prototipe (7.55 ± 1.26; Kategorie 7 = hou matig van) as vir die datum-versoete prototipe (6.63 ± 1.95; Kategorie 6 = hou effens van) (P<0.05). Nietemin het voorkeur en algehele aanvaarding nie vir die prototipes verskil nie (P≥0.05). Beide produkte het goeie aanvaarbaarheid behaal en produk voorkeure met betrekking tot die behoeftes van die teiken verbruiker is suksesvol bevredig, wat toon dat daar mark potensiaal is. ‘n Verbruikers opname (N = 102) is gedoen om verbruikersvoorkeur van plant gebaseerde produkte en hul persepsie teenoor 'skoon etiket' te evalueer. Verbruikers persepsies is geëvalueer deur gebruik te maak van 'n vlak van ooreenkoms of meningsverskil oor stellings oor 'skoon etiket' deur 'n 5-punt antwoord skaal te gebruik. Die verbruikers voorkeure van die respondente is suksesvol nagekom en geassosieer met die term ‘skoon etiket’ om maklik herkenbare bestanddele te bevat. Die navorsing het ook voorgestel dat Babylonstoren verbruikersvertroue oor ‘skoon etiket’ produkte kan teiken as sleutels tot aankoop voorneme. Oor die algemeen het hierdie resultate aangedui dat die produk konsep voldoen aan die vereistes van die teiken verbruikers groep en dat beide prototipes die potensiaal het om die Suid-Afrikaanse mark te betree as ‘n nuwe RTD amandelmelk produk vir menslike gebruik. Masters 2023-11-30T18:09:01Z 2024-02-20T11:55:29Z 2023-11-30T18:09:01Z 2024-02-20T11:55:29Z 2023-12 Thesis https://scholar.sun.ac.za/handle/10019.1/129446 en_ZA Stellenbosch University xvi, 117 pages : illustrations application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Almond milk -- Processing Almond -- Processing Dairy plants -- Safety measures Food -- Sensory evaluation -- Data processing Milk -- Nutritional aspects Listeria Labels -- Standards UCTD Enslin, Christina Elizabeth Development of a novel ready-to-drink high pressure processed almond milk product |
| title | Development of a novel ready-to-drink high pressure processed almond milk product |
| title_full | Development of a novel ready-to-drink high pressure processed almond milk product |
| title_fullStr | Development of a novel ready-to-drink high pressure processed almond milk product |
| title_full_unstemmed | Development of a novel ready-to-drink high pressure processed almond milk product |
| title_short | Development of a novel ready-to-drink high pressure processed almond milk product |
| title_sort | development of a novel ready to drink high pressure processed almond milk product |
| topic | Almond milk -- Processing Almond -- Processing Dairy plants -- Safety measures Food -- Sensory evaluation -- Data processing Milk -- Nutritional aspects Listeria Labels -- Standards UCTD |
| url | https://scholar.sun.ac.za/handle/10019.1/129446 |
| work_keys_str_mv | AT enslinchristinaelizabeth developmentofanovelreadytodrinkhighpressureprocessedalmondmilkproduct |