Results 11 to 20 of about 2,400 (124)

An innovative approach: cow/oat milk based kefir

Mljekarstvo, 2015
The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced.
Nayil Dinkçi, Harun Kesenkaş, Figen Korel, Özer Kınık   +3 more
doaj   +4 more sources

Effect of oat milk pasteurization type on the characteristics of yogurt

LWT, 2021
Abstract The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–C-T) processes. The yogurts were produced from untreated, T- (63 °C, 30 min) and UV-C-T-treated (10 cycles, 77.67 J/mL, 60 °C) oat milk by lactic acid fermentation and their microbiological,
Hande Demi̇r, Meric Simsek, Gülşah Yıldırım   +2 more
openaire   +2 more sources

Inclusion of Oat and Yeast Culture in Sow Gestational and Lactational Diets Alters Immune and Antimicrobial Associated Proteins in Milk

Animals, 2021
Maternal diet supplementation with pro- and prebiotics is associated with decreased incidence of diarrhea and greater piglet performance. This study investigated the impact adding whole ground oat as a prebiotic, alone or in combination with a probiotic,
Barry Donovan, Aridany Suarez-Trujillo, Theresa Casey, Uma K. Aryal, Dawn Conklin, Leonard L. Williams, Radiah C. Minor   +6 more
doaj   +2 more sources

Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes [PDF]

Food Hydrocolloids
This study aimed at investigating the effect of oat composition on the quality characteristics of oat-based milk substitute (OBMS). Raw materials for OBMS consisted of thirty pure cultivar oat flours produced by industrial milling process. The main steps in OBMS preparation included mixing of 10% oat flour with water, starch hydrolysis, solid-liquid ...
Sneck, Anna-Maria, Nordlund, Emilia, Rosa-Sibakov, Natalia, Silventoinen-Veijalainen, Pia   +4 more
openaire   +3 more sources

A Comparative Study of the Use of Cow's Milk and Plant-Based Alternatives Such as Almond Milk and Oat Milk on Diabetic Rats

International Journal of Food Sciences, 2023
Purpose: The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of caw, almond and oat milk.  Caw milk served as a control (animal source), and the other treatments were made from almond milk and oat milk (plant source). Methodology: Thirty five male adult albino rats of ...
Ashkanani, Rasha
openaire   +3 more sources

Production of kefir from bovine and oat milk mixture [PDF]

, 2011
During recent years non-dairy milk types such as cereal and grain milks have been an increased demand from consumers due to their functional properties. The cereal and grain milks do not contain cholesterol or lactose; therefore, these milk types are preferred by consumers who are vegetarians, have special diets or are lactose intolerant.In this study,
Kahraman, Cihan
core   +5 more sources

Oat β-glucan in milk products: impact on human health [PDF]

, 2015
The aim of this study was to determine the impact of the bioactive ingredient – oat β-glucan – on the quality characteristics of the fermented milk products (kefir, yogurt and fermented milk beverages) made on buttermilk-skimmed milk mixture base and establish the influence of the consumption of one of them on the health characteristics of volunteers ...
Liutkevičius, Algirdas, Speičienė, Vilma, Alenčikienė, Gitana, Mieželienė, Aldona, Kaminskas, Arvydas, Abaravičius, Jonas Algis, Vitkus, Dalius, Jablonskienė, Valerija   +7 more
core   +4 more sources

Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp [PDF]

Food Reviews International
Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. Oat pulp is an insoluble residue and the main by-product of oat milk production.
Minh Son Le, Christian Hermansen, Quan V. Vuong   +2 more
openaire   +2 more sources

Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk [PDF]

Asian Journal of Dairy and Food Research, 2021
Background: Dessert with good nutritional value could play an important role in the physical and mental growth and development of infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert.
Akanksha Yadav, Ramesh Chandra, Luxita Sharma   +2 more
openaire   +1 more source

Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk [PDF]

Journal of Food and Dairy Sciences, 2017
Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low-fat butter spread with high quality and cheap.
M. Abdl-Hameed, Fatma Salama, M. Azzam
doaj   +1 more source