Abstract
Oat (Avena sativa) is a healthy cereal that is high in fiber and minerals. This research aimed to develop an oat powder incorporated drinking yogurt. 0.25, 0.50, and 1.0 g of oat powder per 100 ml of milk were selected as concentrations. Gelatin was not included due to the stabilizing ability of oat powder. To evaluate consumer preference and proximate analysis, oat concentration selected from a sensory evaluation was compared to a commercial drinking yogurt. For a period of 21 days, physicochemical (pH, Titratable acidity, and Total soluble solids) properties and microbiological quality were examined. The data was statistically analyzed using SSPS and SAS at a significance level of P<0.05. The most consumer-preferred oat concentration was 0.5 g oat powder per 100 ml of milk, with sensory properties identical to commercial drinking yogurt. The fat (3.43), protein (3.30), solids non-fat (26.08), and fiber (0.05) contents of the selected oat concentration were significantly higher than those of the commercial drinking yogurt. According to the yeast and mold count, oat drinking yogurt had a shelf life of 14 days after manufacturing. In conclusion, oat powder including drinking yogurt can be developed with better sensory properties which is competitive with commercial drinking yogurt.
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