Physicochemical Stability of Unfermented & Fermented Pressed Cake Sacha Inchi Milk with Pediococcus acidilactici

Abstract

This study explores the feasible valorization of sacha inchi oil press cake towards the development of plant-based milk. Moreover, the main focus parameter of this study was the physicochemical stability in terms of pH, color, and viscosity of pressed cake sacha inchi milk throughout 7 days of storage in refrigerator, followed by the effect of fermentation with Pediococcus acidilactici culture towards it. Based on the result of this study, it is found that physicochemical properties of pressed cake sacha inchi milk are quite stable over the storage period, with no significant changes occurring before day 4. For the unfermented milk, there are no significant changes of pH, and significant increase of viscosity on day 6. While for the fermented milk, a significant decrease of pH is observed on day 4, and a significant increase occurs after 5 days of storage. In terms of color, both milk products show a noticeable color change after being stored for 7 days. This study implies that the physicochemical properties of pressed cake sacha inchi milk is relatively stable after 7 days of storage. Moreover, fermentation does not exert any effect towards the milk in terms of color, but could destabilize its pH and viscosity.