Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars [PDF]
Foods, 2023 Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality.
Sumei Zhou +6 more
doaj +6 more sources
Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects [PDF]
Food Chemistry: X, 2023 Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases ...
Yonghui Yu +5 more
doaj +5 more sources
Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols [PDF]
Foods, 2023 Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to “curdle” when mixed with tea can affect the consumer acceptability for oat milk tea.
Sirui Qin +7 more
doaj +4 more sources
EDIS, 2020 Oat milk is one of the more recent dairy alternatives to hit the grocery shelves, and several brands are currently available in the United States. Oat milk is made from the cereal grain oats.
Hannah Cooper +2 more
doaj +7 more sources
Synergistic Amylase and Debranching Enzyme Catalysis to Improve the Stability of Oat Milk [PDF]
FoodsOat starch plays a crucial role in the stability of oat milk. Enzyme-hydrolyzed oat starch has been demonstrated to be an effective means of improving the stability of oat milk.
Xinyan Zhan +7 more
doaj +4 more sources
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality [PDF]
FoodsWhole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total ...
Qimin Wei +11 more
doaj +4 more sources
Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks
Foods, 2023 Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow’s milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate ...
Christy Alsado +3 more
doaj +3 more sources
Extrinsic Attributes That Drive Oat Milk Purchase. [PDF]
J Food SciABSTRACT Oat milk is a popular nondairy milk with high sensory appeal. The objective of this study was to understand trial and repeat purchase motivations, and the extrinsic attributes that influence consumer preference for oat milks. An online survey ( n
Rovai D, Gupta S, Watson M, Drake M.
europepmc +2 more sources
Golden oats - Natural fortification of oat milk with riboflavin through fermentation. [PDF]
FEMS Microbiol LettAbstract Plant-based beverages are often fortified with different vitamins, especially B-vitamins, as the raw materials used for their production have a low content of these. Recently, we reported a simple and natural approach for obtaining vitamin B2 (riboflavin) secreting derivatives of the lactic acid bacterium (LAB) Lactococcus ...
Rasmussen EJF +3 more
europepmc +3 more sources
Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy [PDF]
JDS Communications, 2023 Butterfat and protein complicate attempts to extract bacterial cells from milk by centrifugation for use in basic microscopy. Some types of bacteria preferentially separate into the butterfat layer upon centrifugation and are lost when this layer is ...
Samuel J. Reichler +3 more
doaj +2 more sources