BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria are an interesting development to cover the demand of sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC 8014) was spray dried. Physicochemical characterization of almond raw material, almond milk and powders were carried out within this study. Besides, samples were characterized in terms of bacterial survival before and after atomization, but also bacterial viability and total fatty acids changes were studied during 8-month storage at 4 and 22 °C. RESULTS Results showed proper physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray drying operation. A decrease was observed in the cell viability for samples stored at 4 °C, however, the cell count was maintained, above the minimum level suggested (107 living cells) to assure potential probiotic functionality, within 8 months. On the other hand, count cell of powders stored at 22 °C was below the minimum level required, after 6 months. The fatty acids profile was not significantly (p > 0.05) affected by storage time and temperature. CONCLUSION A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were properly recovered in almond milk powder and was found to be a good source of K and high in Mg and in monounsaturated fat. The bacteria viability was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. This article is protected by copyright. All rights reserved.

中文翻译：

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富含益生菌的杏仁奶的喷雾干燥和储存：益生菌存活和理化特性

背景将杏仁奶的营养成分与益生菌的益处相结合是一个有趣的发展，可以满足可持续和促进健康的食品的需求。用益生菌植物乳杆菌 (ATCC 8014) 接种的杏仁奶进行喷雾干燥。本研究对杏仁原料、杏仁奶和杏仁粉进行了物理化学表征。此外，样品在雾化前后的细菌存活率方面进行了表征，而且在 4 和 22°C 下储存 8 个月期间，还研究了细菌活力和总脂肪酸变化。结果 结果显示出合适的理化性质和最佳细菌存活率，在喷雾干燥操作前后保持几乎相同的值。在 4 °C 下储存的样品中观察到细胞活力下降，但是，细胞计数保持在建议的最低水平（107 个活细胞）之上，以确保潜在的益生菌功能，在 8 个月内。另一方面，在 22 °C 下储存的粉末计数池在 6 个月后低于所需的最低水平。脂肪酸谱不受储存时间和温度的显着影响（p > 0.05）。结论 开发了一种新的含有益生菌的杏仁产品，以满足消费者的需求。杏仁奶粉中的杏仁营养物质得到了适当的回收，并且被发现是钾的良好来源，并且镁和单不饱和脂肪含量很高。细菌活力在 4 °C 下储存 8 个月期间得到保证，样品在 22 °C 下储存长达 6 个月。本文受版权保护。版权所有。