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 Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

“…Current research on the composition of plant-based beverages has reported that the beverages are high in fat, carbohydrates and protein, which differ depending on the plant group from which they are derived. The soluble solids contents in samples formulated with oats, almonds and chestnuts were above 30 g/100 g, whereas, for samples formulated with coconut and soy, the values were below 30 g/100 g [ 58 , 59 , 60 ].…”

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

“…More recently, it was found that compared with the other three oat cultivars, oat milk produced by Chinese Bayou 01 (ZBY01) had the most acceptability and quality. 58 Syed et al optimized the pretreatment process of oats with three different soaking times (1 h, 6 h, 8 h) at a 1 : 2.7 ratio of oats to water to produce oat milk, indi-…”

“…More recently, it was found that compared with the other three oat cultivars, oat milk produced by Chinese Bayou 01 (ZBY01) had the most acceptability and quality. 58 Syed et al optimized the pretreatment process of oats with three different soaking times (1 h, 6 h, 8 h) at a 1 : 2.7 ratio of oats to water to produce oat milk, indicating that oat soaked for 8 h had better quality and acceptability of oat milk. 19 65 g of unprocessed oat flakes was added to 250 mL of distilled water and soaked at 4 °C for 6 h to investigate its effect on the GI and a GI value of 38.6 was obtained for oat milk.…”

Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks

“…The "uses" category also mentioned a healthier alternative to milk. Oats are ideal milk alternatives addressing the problem of milk allergies, lactose intolerance, and celiac diseases [4,19,23]. The remaining categories with less than 5% of citations mentioned emotions (comfort, warm, enjoyable, satisfying); opinions (cost, newness of product); flavors (variants of oat milks and oat products); brands or locations (coffee shop brands, grocery locations); milk (terms relating to milk); and others.…”

“…Most marketed beverages are fortified with antioxidants, vitamins, collagen, and protein [22] while limited studies have been conducted on β-glucan fortified plant-based milks. An oat variety with the highest β-glucan content showed a better oat milk flavor and appearance; however, further studies are still required [23].…”