Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile.

ABSTRACT:

Introduction

Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties.

Methods

This study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oa

SUBMITTER: McCarron R 

PROVIDER: S-EPMC10877596 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature