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

J Food Prot. 2019 Jun;82(6):971-979. doi: 10.4315/0362-028X.JFP-18-493.

Abstract

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.

Keywords: High hydrostatic pressure; Quality and nutrition attributes; Thermal processing; Tiger nut milk; UV-C.

MeSH terms

  • Animals
  • Bacterial Physiological Phenomena* / radiation effects
  • Escherichia coli / physiology
  • Escherichia coli / radiation effects
  • Food Microbiology*
  • Hot Temperature*
  • Hydrostatic Pressure*
  • Listeria / physiology
  • Listeria / radiation effects
  • Microbial Viability*
  • Nutritive Value*
  • Salmonella / physiology
  • Salmonella / radiation effects
  • Ultraviolet Rays
  • Vegetable Products* / microbiology