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Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella , and Listeria Introduced into Tiger Nut Milk

Zhu, Y.; Elbrhami, A.A.; Popović, V.; Koutchma, T.; Warriner, K.

Journal of Food Protection 82(6): 971-979

2019

ISSN/ISBN: 0362-028X
PMID: 31099594
DOI: 10.4315/0362-028x.jfp-18-493
Accession: 066793472
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Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties. HHP or UV-C treatment of tiger nut milk retains quality and nutritional characteristics. HHP or UV-C are suitable for the pasteurization of tiger nut milk.

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