Results 111 to 120 of about 2,400 (124)
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Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk
Journal of Cereal ScienceThe aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied.
Min Zhang +10 more
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OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
Food Biotechnology, 2001The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase.
M. Bekers +7 more
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THE COMPOSITION OF ANTIOXIDANT-ENRICHED OAT MILK IMPROVING THE RECIPE
Bulletin of Shakarim University. Technical SciencesThis study showed that adding beetroot and banana to oat milk can boost its nutritional value and antioxidant activity. Betalains in beetroot and phenolic compounds in banana improved the antioxidant properties of milk. As a result of the study, it was found that the protein and carbohydrate content in oat milk increased, as well as the shelf life ...
A. S. Kambarova +4 more
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Food Research International
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced.
Yuying, Hu +7 more
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This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced.
Yuying, Hu +7 more
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Role of particle size and roasted degree modulating the stability of oat milk
Food Research InternationalThis study evaluated the effects of sieving and roasting treatment on the stability parameters of oat milk. Compositional properties, centrifugal sedimentation rate, apparent viscosity, turbidity, droplet size, ζ-potential and stability kinetic index (SI) were measured in oat milk produced with oat flours with various particle sizes or different ...
Wenhua, Ma +7 more
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Development of spray‐dried oat milk powder with improved stability
Cereal ChemistryAbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers ...
Maojun Tian +5 more
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Creating crackers enriched with proteins from oat-milk by-products and milk powder
Crackers are baked goods valued as a snack due to their crunchy, dry texture and long shelf life, usually made from wheat flour, water, salt, and various flavorings. In recent years, there has been an increased demand for healthier, protein-rich snacks.Nagoori, Khadar Basha +2 more
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Development of craft drinks with oat milk and fruit and berry powders
Товарознавчий вісникConsumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers.
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Development and characterization of Peanut-Oat milk powder
Journal of Xidian University, 2020openaire +1 more source