Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product.

Physicochemical and rheological characteristics of apricot kernel milk cream (AMC) were tested and compared with cow's milk cream (CMC) during 60 days of storage. The dry matter content was 64.03% and 61.35% in CMC and AMC samples, respectively. Color values (L* and a*) for the samples were unchanged during storage. For antioxidant activity, the sample of AMC has a stronger ABTS* radical scavenging capacity than the CMC; that is, the ABTS* values were 76.74 and 114.39 mg/L for CMC and AMC, respectively (p <.05). Loss modulus (G″) values were lower in samples than storage modulus (G′) indicating that all cream samples had a hard, viscoelastic‐like behavior. This study can provide useful information for producers to distinguish apricot kernel creams by their basic compositional properties and their rheological properties. Based on the data found in this study, it is predicted that apricot kernel cream can be produced as a new product for vegetarian people nutrients. Novelty impact statement: Apricot seed cream, which is plant‐based product, gave similar rheological properties like regular milk cream. Results provide a useful guide for producers to distinguish apricot seed creams based on their overall rheological properties. It is seen that the cream with apricot seeds can be produced as a new product especially for vegan nutrition. [ABSTRACT FROM AUTHOR]