Optimization of Processing Techniques for Production of Oat and Barley Milks

Abstract

Three trials have been carried out to prepare oat and barley milks with acceptable organoleptic properties and are free of unhealthy and harmful substances. These trails were (A) boiling of intact oat and barley grains after soaking but before disruption, (B) wet toasting of soaked grains before disruption, (C) disruption of soaked grains without heating. Effect of processing conditions (soaking, soaking + heating and soaking + toasting) and the ratio of grains to extracting medium on phytic acid content, % milk and % recovery of solids and protein in the resultant milk was studied. Some chemical and physical properties of the resultant milks were compared with that of cow milk (control). The results showed that process B has low yield of oat milk but higher recoveries of solids and protein in comparison with processes A and C whereas; process A was preferable to produce barley milk. Using sweet whey as an extracting medium instead of tap water caused an increase in total solids and protein contents and improved of organoleptic properties of resultant milks. About 13% on average of phytic acid was lost during the soaking of oat and barley grains. This reduction was increased to 16.56% after toasting of soaked oat grains while reached 21.73% after heating of soaked barley grains. Chemical analysis of oat, barley and cow milks showed that cow milk had higher fat and Ca contents than both oat and barley milks while, oat and barley milks contain more carbohydrates, phosphorus, potassium, iron and Zinc than dose cow milk. Cow milk and oat milk contain nearly identical amounts of protein and fiber is a big plus, dairy has none. With respect to the amino acid composition, isoleucine, methionine, threonine and tyrosin occurred at slightly lower levels in proteins of oat and barley milks than those of the FAO/WHO reference protein. Cow milk protein had slightly higher essential amino acids content than those in proteins of oat and barley milks. Both oat milk and barley milk exhibited higher viscosity and lower heat stability than those of cow milk whereas, titrable acidity and specific gravity values of these milks were approached those of cow milk.. Consequently, oat milk or barley milk can be a healthy choice for many peoples especially who are allergic to milk protein.

Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments

“…The yield of OM produced by different treatments ranged from 82.73% (Al) to 91.70% (Sp). These results are in agreement with the results of Salama et al ( 2011 ), who reported that the yields of different OM treatments ranged from 87.6% to 91.25%. However, this study's results were higher than those of Deswal et al ( 2014 ), who reported extraction yield of OM produced by starch liquefaction with α‐amylase treatments ranged from 53.92% to 78.87%.…”

“…The PEY of OM varied from 63.69% for control treatment to 82.7% for Sp-PA treatments. Salama et al (2011) reported a lower PEY value (43.15%-35.97%) despite higher OM yield, which may be due to the lower protein concentration of oat grains (10.72%) compared to the results of this study. The highest PEY value was achieved by most of the two-stage treatments.…”

“…However, there is no study on the evaluation of the effect of two‐stage treatments on the production of OM; the protein concentration of all treatments showed higher value compared to the results of previous studies, which ranged from 0.63% to 1.32% (Bernat et al, 2015 ; Collard & McCormick, 2021 ; Mårtensson et al, 2000 ; Ramzan et al, 2021 ; Ravindran & RadhaiSri, 2021 ; Zhang et al, 2007 ). This difference in reports may be due to the differences in protein concentration of oat grains and/or differences in OM treatments and the ratio of oat to water (Salama et al, 2011 ). Results showed that the protein extraction was high in alkali conditions, which is in agreement with the results obtained by Guan and Yao ( 2008 ) and Wang et al ( 1999 ).…”

“…differences in protein concentration of oat grains and/or differences in OM treatments and the ratio of oat to water (Salama et al, 2011).…”

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal

“…Similarly, oat milk and barley milk can be prepared using various water ratios, with a 5:1 ratio yielding the best results. 49 However, using a different ratio (12:88 sesame seeds: water) for maximum yield of sesame milk. 50 Beyond its functional properties, permeate holds significant economic potential due to its rich nutritional composition, cost-effectiveness, and versatility in food and beverage applications, unlocking promising avenues for further research and development.…”