EFFECT OF VITAMIN B12 FORTIFICATION AND FERMENTATION TEMPERATURE ON THE NUTRITIONAL AND SENSORY PROPERTIES OF ALMOND MILK
Main Article Content
Keywords
Almond milk, Vegan milk, Fortified Almond milk, Vitamin B12 fortification
Abstract
This research sought to assess the dietary qualities and consumer acceptance of fermented almond milk enhanced with vitamin B12. Almonds were soaked, dehulled, and enhanced using Lactobacillus reuteri at various temperatures (0°C, 20°C, 30°C, and 40°C), vitamin B12 was used before fermentation. Proximate composition, antioxidant power, were examined in the samples. Results showed that fermentation temperature strongly impacted total phenolic and flavonoid level, microbial load, pH, titratable acidity, total soluble solids, mineral content, and sensory features. pH, microbial count, and antioxidant activity. The pH dropped with storage time; conversely, antioxidant activity rose at greater fermentation temperatures. Total phenolic and flavonoid levels declined slowly with increased temperature and extended storage. The mineral content (Ca, Mg, Fe, Zn) stayed constant across all treatments, suggesting that fermentation did not affect mineral integrity. With excellent taste, hue, and texture combined, almond milk fermented at 30°C (T2) got the highest acceptability ratings. Total, strengthening and fermenting Particularly helpful for vegans and those lactose intolerant, almond milk improved its functional and nutritional properties by providing a sustainable, plant-based alternative high in antioxidants and probiotics.
References
1. Mkhize, M., & Sibanda, M. (2020). A review of selected studies on the factors associated with the nutrition status of children under the age of five years in South Africa. International Journal of Environmental Research and Public Health, 17(21), 7973.
2. Yilmaz-Ersan, L., & Topcuoglu, E. (2022). Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk. Journal of food science and technology, 1-11.
3. UNICEF (United Nations International Children’s Emergency Fund). 2016. Malnutrition. Available at: http://data.unicef.org/topic/nutrition/malnutrition. Accessed on: 16 Nov. 2020.
4. Scholz-Ahrens, K. E., Ahrens, F., & Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European journal of nutrition, 59, 19-34.
5. Aydar, A. Y., Mataracı, C. E., & Sağlam, T. B. (2021). Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design. Journal of Food Measurement and Characterization, 15(4), 3079-3087.
6. Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A. C., Jiménez-Munguía, M. T., Mani-López, E., & López-Malo, A. (2023). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 39(4), 2320-2351.
7. Kim, T. J., Seo, K. H., Chon, J. W., Kim, H. J., Jeong, H., & Song, K. Y. (2022). Sensory evaluation assessment of almond milk, oat milk, soy milk (nondairy products) and kefir, yogurt, cow milk (dairy products) containing radish oil: A preliminary study. Journal of Dairy Science and Biotechnology, 40(3), 122-133.
8. Antunes, I., Bexiga, R., Pinto, C., Gonçalves, H., Roseiro, C., Bessa, R., ... & Quaresma, M. (2024). Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow’s Milk: A Comparison. Journal of Agricultural and Food Chemistry.
9. Vashisht, P., Sharma, A., Awasti, N., Wason, S., Singh, L., Sharma, S., ... & Khattra, A. K. (2024). Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk). Food and Humanity, 100301.
10. Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., ... & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705.
11. Luvián-Morales, J., Varela-Castillo, F. O., Flores-Cisneros, L., Cetina-Pérez, L., & Castro-Eguiluz, D. (2022). Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science and Nutrition, 62(16), 4371-4392.
12. Paul, A. A., Kumar, S., Kumar, V., & Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition, 60(18), 3005-3023.
13. Shori, A. B. (2021). Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage. Food Science and Technology, 42, e41520.
14. Ogrodowczyk, A. M., & Drabińska, N. (2021). Crossroad of tradition and innovation–The application of lactic acid fermentation to increase the nutritional and health-promoting potential of plant-based food products–A review. Polish Journal of Food and Nutrition Sciences, 71(2), 107-134.
15. Shori, A. B., Albalawi, A., Al Zahrani, A. J., Al-sulbi, O. S., & Baba, A. S. (2022). Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage. International Dairy Journal, 126, 105267.
16. Taşkın, B., & Bağdatlıoğlu, N. (2020). Influence of conventional fermentation on antioxidant activity and phenolic contents of two common dairy products: Yogurt and kefir. Turkish Journal of Agriculture-Food Science and Technology, 8(6), 1277-1282.
17. Zahrani, A. J. A., & Shori, A. B. (2023). Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. LWT, 176, 114531.
18. Sayas-Barberá, E., Pérez-Álvarez, J. A., Navarro-Rodríguez de Vera, C., Fernández-López, M., Viuda-Martos, M., & Fernández-López, J. (2022). Sustainability and gender perspective in food innovation: Foods and food processing coproducts as source of macro-and micro-nutrients for woman-fortified foods. Foods, 11(22), 3661.
19. Olanbiwoninu, A., Greppi, A., Awotundun, T., Adebayo, E. A., Spano, G., Mora, D., & Russo, P. (2023). Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins. Food Bioscience, 55, 102996.
20. Banwo, K., Oyeyipo, A., Mishra, L., Sarkar, D., & Shetty, K. (2022). Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants. NFS Journal, 27, 1-12.
21. A.O.A.C (2019) Official methods of analysis of the association of official analytical chemist 21st Edition, AOAC Inc. Arlington, Virginia USA, 1094.
22. Modupe, O., & Diosady, L. L. (2021). Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations. Journal of Food Engineering, 300, 110525.
23. Devnani, B., Ong, L., Kentish, S., & Gras, S. (2020). Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food chemistry, 325, 126901.
24. Rufino Pallás, N. (2021). Fermentation of plant-based milk substitutes: state of the art and future research opportunities.
25. Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., ... & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705.
26. Ozturkoglu-Budak, S., Akal, C., & Yetisemiyen, A. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of dairy science, 99(11), 8511-8523.
27. Civille, G. V., Carr, B. T., & Osdoba, K. E. (2024). Sensory evaluation techniques. CRC press.
28. Montgomery, D. C. (2017). Design and analysis of experiments. John wiley & sons.
29. Ibourki, M., Bouzid, H. A., Bijla, L., Aissa, R., Ainane, T., Gharby, S., & El Hammadi, A. (2022). Physical fruit traits, proximate composition, fatty acid and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten genotypes grown in southern Morocco. OCL, 29, 9.
30. Parrish, D. R., Pegg, R. B., Kerr, W. L., Swanson, R. B., Huang, G., & Kerrihard, A. L. (2019). Chemical changes in almonds throughout storage: modeling the effects of common industry practices. International Journal of Food Science & Technology, 54(6), 2190-2198.
31. Çalışkan Koç, G., Tekgül, Y., & Çoban, S. (2020). Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders. Journal of Food Measurement and Characterization, 14, 3048-3057.
32. Muncey, L., & Hekmat, S. (2021). Development of probiotic almond beverage using Lacticaseibacillus rhamnosus GR-1 fortified with short-chain and long-chain inulin fibre. Fermentation, 7(2), 90.
33. Arise, A. K., Opaleke, D. O., Salami, K. O., Awolola, G. V., & Akinboro, D. F. (2020). Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk. Agrosearch, 19(2), 54-63.
34. Manzoor, M. F. (2017). Effect of cooking temperature on some quality characteristic of Almond milk. International Journal of Agricultural and Life Sciences, 3(1), 131-135.
35. Ferragut, V., Valencia-Flores, D. C., Pérez-González, M., Gallardo, J., & Hernández-Herrero, M. (2015). Quality characteristics and shelf-life of ultra-high pressure homogenized (UHPH) almond beverage. Foods, 4(2), 159-172.
36. AOAC (2016). Official Methods of Analysis of AOAC International, 20th Ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
37. Ranganna, S. (2000). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (2nd ed.). Tata McGraw-Hill Publishing Co., New Delhi.
38. Kim, Y., Choi, Y., Lee, S., & Park, S. (2012). Determination of sugars in dairy products by high-performance liquid chromatography (HPLC). Food Chemistry, 134(3), 1767–1771. https://doi.org/10.1016/j.foodchem.2012.03.101
39. Chang, C., Yang, M., Wen, H., & Chern, J. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178–182.
40. Durlu-Özkaya, F., et al. (2020). The effect of fermentation temperature on the physicochemical properties of plant-based probiotic beverages. LWT - Food Science and Technology, 132, 109799.
41. Granato, D., et al. (2010). Probiotic fermented soy and oat milks: sensory evaluation and chemical characterization. Journal of Food Science, 75(5), S330–S338.
42. Blandino, A., et al. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543.
43. Gad, A. S., et al. (2010). Physicochemical, sensory, and microbiological evaluation of soy yogurt with different cultures. Food and Nutrition Sciences, 1(1), 28–33.
44. Pyo, Y.-H., Lee, T.-C., & Lee, Y.-C. (2005). Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. Journal of Food Science, 70(3), M215–M220.
45. Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T., & Shah, N. P. (2007). Survival and activity of selected probiotic organisms in soy and dairy yogurt during refrigerated storage. Food Science and Technology, 40(2), 392–398.
46. Sharma, R., Singh, G., & Arora, S. (2020). Stability of minerals in probiotic beverages based on plant and dairy substrates. LWT - Food Science and Technology, 123, 109090.
47. Sendra, E., et al. (2010). Incorporation of citrus fibers in fermented milk: effect on rheological properties, sensory acceptance and dietary fiber content. Journal of Food Engineering, 98(4), 610–617.
48. Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2011). Stability of polyphenols in plant-based milks during fermentation. Journal of Agricultural and Food Chemistry, 59(9), 4912–4919.
49. Martini, S., D’Addario, C., et al. (2021). Effect of fermentation on antioxidant compounds in plant-based beverages. Antioxidants, 10(4), 534.
2. Yilmaz-Ersan, L., & Topcuoglu, E. (2022). Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk. Journal of food science and technology, 1-11.
3. UNICEF (United Nations International Children’s Emergency Fund). 2016. Malnutrition. Available at: http://data.unicef.org/topic/nutrition/malnutrition. Accessed on: 16 Nov. 2020.
4. Scholz-Ahrens, K. E., Ahrens, F., & Barth, C. A. (2020). Nutritional and health attributes of milk and milk imitations. European journal of nutrition, 59, 19-34.
5. Aydar, A. Y., Mataracı, C. E., & Sağlam, T. B. (2021). Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design. Journal of Food Measurement and Characterization, 15(4), 3079-3087.
6. Reyes-Jurado, F., Soto-Reyes, N., Dávila-Rodríguez, M., Lorenzo-Leal, A. C., Jiménez-Munguía, M. T., Mani-López, E., & López-Malo, A. (2023). Plant-based milk alternatives: Types, processes, benefits, and characteristics. Food Reviews International, 39(4), 2320-2351.
7. Kim, T. J., Seo, K. H., Chon, J. W., Kim, H. J., Jeong, H., & Song, K. Y. (2022). Sensory evaluation assessment of almond milk, oat milk, soy milk (nondairy products) and kefir, yogurt, cow milk (dairy products) containing radish oil: A preliminary study. Journal of Dairy Science and Biotechnology, 40(3), 122-133.
8. Antunes, I., Bexiga, R., Pinto, C., Gonçalves, H., Roseiro, C., Bessa, R., ... & Quaresma, M. (2024). Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow’s Milk: A Comparison. Journal of Agricultural and Food Chemistry.
9. Vashisht, P., Sharma, A., Awasti, N., Wason, S., Singh, L., Sharma, S., ... & Khattra, A. K. (2024). Comparative Review of Nutri-functional and Sensorial Properties, Health Benefits and Environmental Impact of Dairy (Bovine milk) and Plant-Based Milk (Soy, Almond, and Oat milk). Food and Humanity, 100301.
10. Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., ... & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705.
11. Luvián-Morales, J., Varela-Castillo, F. O., Flores-Cisneros, L., Cetina-Pérez, L., & Castro-Eguiluz, D. (2022). Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science and Nutrition, 62(16), 4371-4392.
12. Paul, A. A., Kumar, S., Kumar, V., & Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition, 60(18), 3005-3023.
13. Shori, A. B. (2021). Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage. Food Science and Technology, 42, e41520.
14. Ogrodowczyk, A. M., & Drabińska, N. (2021). Crossroad of tradition and innovation–The application of lactic acid fermentation to increase the nutritional and health-promoting potential of plant-based food products–A review. Polish Journal of Food and Nutrition Sciences, 71(2), 107-134.
15. Shori, A. B., Albalawi, A., Al Zahrani, A. J., Al-sulbi, O. S., & Baba, A. S. (2022). Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage. International Dairy Journal, 126, 105267.
16. Taşkın, B., & Bağdatlıoğlu, N. (2020). Influence of conventional fermentation on antioxidant activity and phenolic contents of two common dairy products: Yogurt and kefir. Turkish Journal of Agriculture-Food Science and Technology, 8(6), 1277-1282.
17. Zahrani, A. J. A., & Shori, A. B. (2023). Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp. LWT, 176, 114531.
18. Sayas-Barberá, E., Pérez-Álvarez, J. A., Navarro-Rodríguez de Vera, C., Fernández-López, M., Viuda-Martos, M., & Fernández-López, J. (2022). Sustainability and gender perspective in food innovation: Foods and food processing coproducts as source of macro-and micro-nutrients for woman-fortified foods. Foods, 11(22), 3661.
19. Olanbiwoninu, A., Greppi, A., Awotundun, T., Adebayo, E. A., Spano, G., Mora, D., & Russo, P. (2023). Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins. Food Bioscience, 55, 102996.
20. Banwo, K., Oyeyipo, A., Mishra, L., Sarkar, D., & Shetty, K. (2022). Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants. NFS Journal, 27, 1-12.
21. A.O.A.C (2019) Official methods of analysis of the association of official analytical chemist 21st Edition, AOAC Inc. Arlington, Virginia USA, 1094.
22. Modupe, O., & Diosady, L. L. (2021). Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations. Journal of Food Engineering, 300, 110525.
23. Devnani, B., Ong, L., Kentish, S., & Gras, S. (2020). Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food chemistry, 325, 126901.
24. Rufino Pallás, N. (2021). Fermentation of plant-based milk substitutes: state of the art and future research opportunities.
25. Manzoor, M. F., Siddique, R., Hussain, A., Ahmad, N., Rehman, A., Siddeeg, A., ... & Yahya, M. A. (2021). Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. Ultrasonics Sonochemistry, 78, 105705.
26. Ozturkoglu-Budak, S., Akal, C., & Yetisemiyen, A. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of dairy science, 99(11), 8511-8523.
27. Civille, G. V., Carr, B. T., & Osdoba, K. E. (2024). Sensory evaluation techniques. CRC press.
28. Montgomery, D. C. (2017). Design and analysis of experiments. John wiley & sons.
29. Ibourki, M., Bouzid, H. A., Bijla, L., Aissa, R., Ainane, T., Gharby, S., & El Hammadi, A. (2022). Physical fruit traits, proximate composition, fatty acid and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten genotypes grown in southern Morocco. OCL, 29, 9.
30. Parrish, D. R., Pegg, R. B., Kerr, W. L., Swanson, R. B., Huang, G., & Kerrihard, A. L. (2019). Chemical changes in almonds throughout storage: modeling the effects of common industry practices. International Journal of Food Science & Technology, 54(6), 2190-2198.
31. Çalışkan Koç, G., Tekgül, Y., & Çoban, S. (2020). Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders. Journal of Food Measurement and Characterization, 14, 3048-3057.
32. Muncey, L., & Hekmat, S. (2021). Development of probiotic almond beverage using Lacticaseibacillus rhamnosus GR-1 fortified with short-chain and long-chain inulin fibre. Fermentation, 7(2), 90.
33. Arise, A. K., Opaleke, D. O., Salami, K. O., Awolola, G. V., & Akinboro, D. F. (2020). Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk. Agrosearch, 19(2), 54-63.
34. Manzoor, M. F. (2017). Effect of cooking temperature on some quality characteristic of Almond milk. International Journal of Agricultural and Life Sciences, 3(1), 131-135.
35. Ferragut, V., Valencia-Flores, D. C., Pérez-González, M., Gallardo, J., & Hernández-Herrero, M. (2015). Quality characteristics and shelf-life of ultra-high pressure homogenized (UHPH) almond beverage. Foods, 4(2), 159-172.
36. AOAC (2016). Official Methods of Analysis of AOAC International, 20th Ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
37. Ranganna, S. (2000). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (2nd ed.). Tata McGraw-Hill Publishing Co., New Delhi.
38. Kim, Y., Choi, Y., Lee, S., & Park, S. (2012). Determination of sugars in dairy products by high-performance liquid chromatography (HPLC). Food Chemistry, 134(3), 1767–1771. https://doi.org/10.1016/j.foodchem.2012.03.101
39. Chang, C., Yang, M., Wen, H., & Chern, J. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178–182.
40. Durlu-Özkaya, F., et al. (2020). The effect of fermentation temperature on the physicochemical properties of plant-based probiotic beverages. LWT - Food Science and Technology, 132, 109799.
41. Granato, D., et al. (2010). Probiotic fermented soy and oat milks: sensory evaluation and chemical characterization. Journal of Food Science, 75(5), S330–S338.
42. Blandino, A., et al. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527–543.
43. Gad, A. S., et al. (2010). Physicochemical, sensory, and microbiological evaluation of soy yogurt with different cultures. Food and Nutrition Sciences, 1(1), 28–33.
44. Pyo, Y.-H., Lee, T.-C., & Lee, Y.-C. (2005). Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. Journal of Food Science, 70(3), M215–M220.
45. Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T., & Shah, N. P. (2007). Survival and activity of selected probiotic organisms in soy and dairy yogurt during refrigerated storage. Food Science and Technology, 40(2), 392–398.
46. Sharma, R., Singh, G., & Arora, S. (2020). Stability of minerals in probiotic beverages based on plant and dairy substrates. LWT - Food Science and Technology, 123, 109090.
47. Sendra, E., et al. (2010). Incorporation of citrus fibers in fermented milk: effect on rheological properties, sensory acceptance and dietary fiber content. Journal of Food Engineering, 98(4), 610–617.
48. Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2011). Stability of polyphenols in plant-based milks during fermentation. Journal of Agricultural and Food Chemistry, 59(9), 4912–4919.
49. Martini, S., D’Addario, C., et al. (2021). Effect of fermentation on antioxidant compounds in plant-based beverages. Antioxidants, 10(4), 534.
Article Sidebar
Published
Jul 20, 2024
Article Details
How to Cite
Asma Jaan, Ayesha Afzal, Adeela Anwar, Syeda Rida Kullsoom Rizvi, Misbah Ajaz, Rabail Urooj, Yasmeen Bano, Qamar Sajjad, Noor ul Ain, & Sadaf Javaria. (2024). EFFECT OF VITAMIN B12 FORTIFICATION AND FERMENTATION TEMPERATURE ON THE NUTRITIONAL AND SENSORY PROPERTIES OF ALMOND MILK. Journal of Population Therapeutics and Clinical Pharmacology, 31(7), 2193-2207. https://doi.org/10.53555/pv33r608
Section
Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in JPTCP are licensed under Copyright Creative Commons Attribution-NonCommercial 4.0 International License.
Author Biographies
Asma Jaan
State Key Laboratory of Fine Chemicals, Dalian University of Technology, Ganjingzi District, Dalian, China. whiterose.bela2014@gmail.com (A.J)
Ayesha Afzal
National Institute of food science and technology, University of Agriculture, Faisalabad
Adeela Anwar
Ziauddin University Faculty of Engineering, Science, Technology & Management (ZUFESTM), Karachi. adeelaanwar07@gmail.com (A.A)
Syeda Rida Kullsoom Rizvi
Human Nutrition and Dietetic, Abasyn University, Islamabad; ridarizvi08@gmail.com (R.K)
Misbah Ajaz
College of Human Nutrition and Dietetics, Ziauddin University; misbah.ajaz@zu.edu.pk (M. A.)
Rabail Urooj
Department of Environmental Sciences, Sardar Bahadur Khan, Women University Quetta Pakistan ; rabailurooj@gmail.com (R.U)
Yasmeen Bano
Department of Food Science and Technology, University of Agriculture Faisalabad Sub-Campus Burewala; yasmeen@uaf.edu.pk (Y. B.)
Qamar Sajjad
National Institute of food science and technology, University of Agriculture, Faisalabad
Noor ul Ain
Institute of Food Science and Nutrition, Gomal University, Dera Ismail Khan, Pakistan.
Sadaf Javaria
Institute of Food Science and Nutrition, Gomal University, Dera Ismail Khan, Pakistan
How to Cite
Asma Jaan, Ayesha Afzal, Adeela Anwar, Syeda Rida Kullsoom Rizvi, Misbah Ajaz, Rabail Urooj, Yasmeen Bano, Qamar Sajjad, Noor ul Ain, & Sadaf Javaria. (2024). EFFECT OF VITAMIN B12 FORTIFICATION AND FERMENTATION TEMPERATURE ON THE NUTRITIONAL AND SENSORY PROPERTIES OF ALMOND MILK. Journal of Population Therapeutics and Clinical Pharmacology, 31(7), 2193-2207. https://doi.org/10.53555/pv33r608