Development and Nutritional Evaluation of Walnut (Juglans regia L.) Milk During Storage

Walnut (Juglans regia L.) have proven health benefits as it contain essential fatty acids (omega 3, omega 6), proteins carbohydrates, minerals, vitamins, antioxidants, and phenolic compounds which provides many health benefits. The objectives of study were to develop walnut milk and application of preservation techniques to increase its shelf life and quality evaluation of developed product during storage. After soaking, skin removal, grinding, walnut milk was pasteurized at 65 °C for 15 minutes and then stored at refrigeration and ambient temperature according to treatment plan i.e To (Walnut milk without preservative), T2 (Walnut milk with 0.08% sodium benzoate), T4 (Walnut milk with 0.02% sodium azide), T6 (Walnut milk with 0.04% sodium benzoate with 0.01% sodium azide) were stored at room temperature while T1 (Walnut milk without any preservative), T3 (Walnut milk with 0.08% sodium benzoate), T5 (Walnut milk with 0.02% sodium azide) and T7 (Walnut milk with 0.04% sodium benzoate with 0.01% sodium azide) were stored at refrigeration temperature. The physicochemical (pH, acidity, fat, protein, ash, total solids, total phenols and antioxidant), sensory (taste, color, flavor and overall acceptability) and microbiological (TVC, TFC) were assessed after every 5 days of storage. The results of the study demonstrated that T5 walnut milk with 0.02% sodium azide at refrigeration temperature scored 7.2×103 at day 25th TVC, and scored 1.87 which was considered as the most acceptable treatment which compared to other treatments has improved shelf life up to 25 days of storage.