Production of Krabok Milk Beverage (Irvingia malayana Oliv. ex A.W. Benn.)
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Abstract
To attain the quality of the plant-based milk products desired or accepted by consumers, a development of milk beverage using local ingredients, namely, Krabok (Irvingia malayana Oliv. ex A.W. Benn) or E-saan almond, was performed. In the current study, the quality of starting raw material, the appropriate concentration of Krabok seeds in the formula, and the physical properties enhancement by adding adequate gellan gum were investigated. The results revealed that the optimal Krabok milk with the formula containing 13% Krabok, 0.02% gellan gum of the total weight homogenized at 13,000 rpm for 7 min to reduce the size of milk fat globules and pasteurized at 75°C for 5 min showed stable emulsion of developed products which did not separate during storage at 4°C and obtained “just about right” levels for all sensory attributes tested including appearance, color, smell, taste and mouthfeel. A serving of 240 mL (1 serving size) of Krabok milk provides 225 kcal, 18.26 g carbohydrate, 2.54 g protein, 9.70 g dietary fiber and 15.58 g fat without cholesterol. D-amygdalin was not found in either roasted Krabok seeds or Krabok milk products. Aerobic plate count, yeasts, molds, coliform, E. coli (Escherichia coli) and total aflatoxin examination of products were within the limit regulated by Thai Food and Drug Administration.
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