Development of Homemade Hazelnut Milk-based Beverage

A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3-7.3%) in the hazelnut milk beverage followed by carbohydrate (3-3.5%) and protein (2.2-2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.

Automated summary

A homemade hazelnut milk-based beverage with raisins was studied, and it was found that the addition of raisins improved the flavor, general acceptability scores, total phenolic content, and antioxidant activity of the beverage. The hazelnut milk beverage had a high content of fat and carbohydrates, and it may serve as a functional beverage providing nutrients and energy.