641.1/.3 Determining the effectiveness of soaking almond kernels before processing

Abstract. Objective. As the object of this research work, samples of almonds soaked at different times were selected, and the influence of the time of thawing of kernels on the nutritional value, quality, product characteristics, shelf life and organoleptic characteristics of plant milk was studied. Method. Plant milks were obtained in laboratory conditions from selected and thawed samples with a difference of 2 hours. The received milks were compared with Lactoscan S analytical equipment and organoleptic characteristics based on GOST requirements. Results. The results of the experiment were compared with the differences in the cooling times between the samples. The results are presented in the relevant tables and discussed. Conclusion. According to the results of the research work, it was proved that unsoaked almond kernels are superior to frozen samples. In addition, taking into account that freezing cores requires excessive resources and technological processes, it is recommended not to freeze cores before technological processing.

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