Physical-Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars.

ABSTRACT: 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. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar's protein and plant cell debris content with the final products' separation rate, and the cultivar's lipid content with the final products' creaming, were observed. Among the investigated cultivars, Chinese Bay

SUBMITTER: Zhou S 

PROVIDER: S-EPMC10048011 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature