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In this study, almond milk was obtained from raw almonds, and a plant\u2010based kefir was produced with a plant\u2010based kefir starter culture. The physicochemical properties, color analysis, mineral content, organic acid, total phenolic compound content, antioxidant activity, microbiological properties, rheological properties, and sensory evaluation of the almond kefir samples were determined on the 1st, 7th, and 14th days of storage. According to the findings, while an increasing trend was observed in antioxidant activity, total phenolic compound content, and microbiological properties with the increase in the skin ratio, it was determined that acceptability decreased with the increase in the skin ratio in sensory evaluation. Increasing the skin ratio in almond kefir influenced various physical, chemical, and microbiological properties, and these effects also varied with storage time. A high added\u2010value product in terms of antioxidant and phenolic compounds was obtained in samples enriched with almond, a functional dairy product. Considering that almond milk is rich in fiber content and almond skin can also have a prebiotic effect, almond kefir is thought to be a synbiotic drink that regulates intestinal microbiota. This innovative product is thought to be a healthy alternative for vegans, those with lactose intolerance, and cardiovascular patients.<\/jats:p>","DOI":"10.1002\/fsn3.70719","type":"journal-article","created":{"date-parts":[[2025,7,28]],"date-time":"2025-07-28T06:54:18Z","timestamp":1753685658000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties"],"prefix":"10.1002","volume":"13","author":[{"given":"Ay\u015fe","family":"\u015eahin","sequence":"first","affiliation":[{"name":"Department of Food Toxicology Karab\u00fck University Institute of Graduate Programs  Karab\u00fck Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5089-1284","authenticated-orcid":false,"given":"\u0130lkay","family":"Buran","sequence":"additional","affiliation":[{"name":"Department of Food Toxicology Karab\u00fck University Institute of Graduate Programs  Karab\u00fck Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ceren","family":"Akal","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Department of Dairy Technology Ankara University  Ankara Turkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,27]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"41","volume-title":"Ayran \u00dcretiminde Peyniralt\u0131 Suyu Tozu ve Transglutaminaz Enzimi Kullan\u0131m Olanaklar\u0131n\u0131n Ara\u015ft\u0131r\u0131lmas\u0131, Doktora Tezi","author":"Akal H. 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