FABRICATION AND CHARACTERIZATION OF ALMOND MILK POWDER SUPPLEMENTED WITH PUMPKIN SEED POWDER FOR PHYSICOCHEMICAL, BIO-FUNCTIONAL, AND ORGANOLEPTIC PROPERTIES

Abstract

Almond milk is a plant-based dairy alternative widely consumed by individuals with lactose intolerance, offering nutritional benefits such as low saturated fat and cholesterol; however, it lacks sufficient iron content, limiting its role in addressing iron deficiency anemia a condition that affects a significant portion of the global population, particularly women and children. This study aimed to enhance the nutritional profile of almond milk powder by fortifying it with pumpkin seed powder (PSP), a natural source of iron and other essential nutrients. Five formulations were developed using 0%, 20%, 25%, 30%, and 35% PSP and spray-dried to produce fortified almond milk powders. Results showed that proximate composition such as protein, fat, fiber, and ash contents, was significantly increased with increasing PSP levels, indicating improved nutritional quality. Similarly, the incorporation of PSP significantly increased the biofunctional properties (total phenolic content, total flavonoid content, and antioxidant activity) and mineral composition (potassium, magnesium, phosphorus, and iron). Sensory evaluation results showed that T₄ (35% PSP) obtained the highest scores among the treatments. These findings demonstrate that pumpkin seed powder is an effective natural fortificant, and its incorporation through spray drying offers a promising approach for developing iron-rich almond milk powder that could help mitigate iron deficiency anemia through regular dietary use.