Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration

The nutrient profile and the phytochemical composition of the sapucaia nut cake milk (SNCM) were evaluated after applying five consecutive stages of block freeze concentration (C1, C2, C3, C4 and C5). The profile of phenolic compounds by LC‐ESI‐MS/MS and the antioxidant activity (ABTS and FRAP) of SNCM were also determined. The freeze concentration increased proteins, lipids, carbohydrates, ash, soluble solids (°Brix) and total phenolic...