Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Almond extract has unique nutritional properties and it can be used as a nutritive beverage. One of the most important problems in the formulation of almond milk is the physical stability of the final product. In this study, the response surface methodology was used to optimize ultrasound (US) treatment and the amount of modified starch, lecithin and agar with respect to physical stability besides other physical properties such as particle size, viscosity, Brix and color attributes. Our results showed that the US treatment had a significant effect on physical responses (p