Oat Milk Research Articles

Sipping Sustainability: Exploring the Green Marketing Mix Driving the Purchase of Oat M*lk Oatside

The issue of climate change due to global warming has occurred partly due to the significant increase in carbon emissions over the last few decades. This has created a market demand for products that have minimal adverse effects on the environment, also known as eco-friendly products. One of the popular eco-friendly products is oat milk. Despite the environmental issues highlighted and the product quality offered, the popularity of Oat M*lk Oatside remains low, and its higher price compared to cow's milk may influence purchasing decisions. This study aims to determine whether green product, green price, green place, and green promotion have an impact on the purchasing decisions of Oat M*lk Oatside. This study uses a quantitative approach, targeting the Instagram followers of @oatside, totaling 52,807, and a sample size of 100 people was obtained using purposive sampling, with criteria being Oat M*lk Oatside consumers residing in Jakarta. Data processing results show that Green Product and Green Promotion do not influence Purchasing Decisions, whereas Green Price and Green Place positively influence Purchasing Decisions. Green Price has a weak influence of 34.4%, and Green Place has a weak influence of 21.6% on Oat M*lk Oatside purchasing decisions.

Amino Acid Profile of Goat Milk Kefir with Lacticasei bacillus casei AP and Oat Milk during Storage

Background: Accurate and up-to-date information about amino acid profile is crucial in the production and promotion of dairy products and fermented milk because both components contribute to the nutritional and market value of the dairy products. Methods: This study aims to evaluate the amino acid profile of goat milk kefir supplemented with Lacticaseibacillus casei AP, oat milk or both during 14-day storage using the gas chromatography method. Result: The results demonstrated that Lacticaseibacillus casei AP and oat milk incorporated into kefir production significantly affected amino acids (aspartac acid, glutamic acid, tyrosine, valin, phenylalanine, ileusin and leucine).The dominant amino acids in the treatments were phenylalanine (46.66 ppm), glutamic acid (40.40 ppm) and lysine (23.91 ppm). The storage time only significantly reduced the amount of valine. Conclusively, incorporating Lacticaseibacillus casei AP, oat milk or both into goat milk kefir did not negatively affect the amino acid profile during storage time.

Tracking the Risk of Cardiovascular Disease after Almond and Oat Milk Intervene or Statin Medication with a Powerful Reflex SH-SAW POCT Platform.

Cardiovascular disease (CVD) represents the leading cause of death worldwide. For individuals at elevated risk for cardiovascular disease, early detection and monitoring of lipid status is imperative. The majority of lipid measurements conducted in hospital settings employ optical detection, which necessitates the use of relatively large-sized detection machines. It is, therefore, necessary to develop point-of-care testing (POCT) for lipoprotein in order to monitor CVD. To enhance the management and surveillance of CVD, this study sought to develop a POCT approach for apolipoprotein B (ApoB) utilizing a shear horizontal surface acoustic wave (SH-SAW) platform to assess the risk of heart disease. The platform employs a reflective SH-SAW sensor to reduce the sensor size and enhance the phase-shifted signals. In this study, the platform was utilized to monitor the impact of a weekly almond and oat milk or statins intervention on alterations in CVD risk. The SH-SAW ApoB test exhibited a linear range of 0 to 212 mg/dL, and a coefficient correlation (R) of 0.9912. Following a four-week intervention period, both the almond and oat milk intervention (-23.3%, p < 0.05) and statin treatment (-53.1%, p < 0.01) were observed to significantly reduce ApoB levels. These findings suggest that the SH-SAW POCT device may prove a valuable tool for monitoring CVD risk, particularly during routine daily or weekly follow-up visits.

A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels

Heat pretreatment of oat kernels is necessary in flavor improvement, but its impact on the stability of so-called "clean label" oat milk has not yet been studied. Therefore, two heat pretreatments, including blanching (BC, 90 °C for 5 min) and microwave (MW, 400 W for 5 min), as well as their combination (BC+MW), were compared in this study. The results showed that after the three treatments, the lipase activity of oat kernels was reduced by 50% or more, and stability of oat milk was significantly improved compared to the control. Furthermore, oat milk with BC treatment exhibited the best stability, accompanied by smallest particle size, surface tension, and fluorescence intensity, as well as highest values of zeta potential, apparent viscosity, surface hydrophobicity, and the total content of α-helix and β-sheet, followed by MW and BC+MW. For the flavor compounds analysis results, BC treatment was sufficient to reduce off-flavor compounds (such as hexanal, nonanal, and 2-pentylfuran etc.) in oat milk, achieving the best sensory quality. This study first confirmed the positive effect of appropriate heat pretreatment (BC) of oat kernels on the stability and overall quality improvement of additive-free oat milk.

An Innovative Approach in Oat Milk Production: Ohmic Heating

This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13-0.41S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures.

Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a* and b* values of kefir samples increased, while pH and L* value decreased statistically significantly (p<0.05). A decrease was also found in syneresis values (p<0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.

Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange

The protein fortification and mouthfeel improvement (achieving dairy-like lubrication properties) in plant-based dairy alternatives have consistently been challenging tasks. To achieve this task, we developed a fully plant-based milk product by enhancing lubrication through microparticulated wheat gluten particles. By utilizing a combination of pH shifting, disulfide bond reductants, and high-pressure microfluidization, SH-SS exchange reactions were successfully induced, leading to the preparation of microparticulated wheat gluten particles with a particle size ranging from 1 to 2 μm and excellent dispersion properties. Introduction of a thiol-blocking agent confirmed the dominance of disulfide bonds in particle formation. The findings demonstrated that even at a high protein concentration of 15%, microparticulated wheat gluten sample maintained good flowability. Friction analysis revealed that the micro-particulated gluten protein treated with a disulfide bond reducing agent (GRM) exhibited a lower friction coefficient compared to other samples. Upon the addition of oat milk, GRM effectively reduced the coefficient of friction while increasing the protein content (5 wt%), achieving a lubrication effect similar to that of microparticulated whey protein. This study provides a novel solution for the preparation of microparticulate wheat gluten and enhances its incorporation into plant-based dairy products, offering a new approach to developing high-protein plant-based dairy products with improved mouthfeel and texture.

Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

Impact of high-pressure processing on rheological, dispersive, and sensorial quality attributes of oat milk

Consumer evaluation of health and environmental label concepts on sensory acceptance and wellness perception of fortified oat beverage

The study aimed to determine how health and environmental labels affect consumer perception of sensory attributes, overall liking, and wellness perception of oat milk fortified with β-glucan and pea protein. Oat milk was fortified with 6.25 g β-glucan and 14.12 g pea protein per liter. Consumers (n = 108) evaluated oat milk for four consecutive days: Day 1 (label pre-exposure) in a food sensory laboratory; Day 2 and 3 evaluations through a Home-Use-Test (HUT) of bottles labeled with either health or environmental benefits; Day 4 (post-exposure) in a food sensory laboratory. Oat flavor and creaminess intensity, and overall liking on the 9-point hedonic scale were evaluated daily and wellness perception (six dimensions assessed by 31 CATA items) was evaluated on Days 1 and 4. Creaminess was perceived to be significantly greater on Day 1 than Day 4, attributed to adaptation effects, while oat flavor and overall liking (‘like moderately’) were not significantly different over four days. Overall liking was not significantly influenced by location of evaluation (CLT and HUT) or exposure to labels. For wellness perception, the most mentioned terms were from general, physical, and emotional dimensions after health and environment label exposure. Additionally, post-exposure to labels resulted in a significant increase in frequency of mentions for general, social, spiritual, and emotional dimensions. The study outcome provided information on how labels influenced wellness perception, providing a positive experience for the consumers, but did not influence the overall liking of the product.

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Oat dietary fiber (ODF) could product some undesirable textures such as rough and thick when added to food products, resulting the waste of resources. In this study, dynamic high pressure microfluidization (DHPM) was used to treat ODF in different pressures, and ODF was backfilled into whole grain oat milk (WOM) to investigate the efficiency of DHPM in improving the undesirable taste from ODF. The physicochemical properties and the microstructure of the DHPM-treated ODF were also determined to investigate the modification mechanism. The results showed that the WOM with DHPM-treated ODF conferred lower particle size (D[90] decreasing by 22.80%–51.35%), firmness (decreasing by 0.08%–9.84%), apparent viscosity and coefficient of friction, especially 120 and 150 MPa. Meanwhile, the samples with DHPM had higher sensory scores such as particles detected (swallowing and after swallowing increasing by 38.10%–85.71% and 29.17%–62.50% respectively), smoothness (increasing by 6.9%–27.59%), and mouth-coating, indicating that DHPM treatment could improve the undesirable texture brought by ODF. In addition, DHPM treatment reduced the particle size and insoluble dietary fiber content and fragmented microstructure of ODF, it may weaken the particles detected and improve the smooth taste. The consistency coefficient of ODF decreased from 0.0091 (0 MPa) to 0.0038 (150 MPa), which could be related to the improvement of texture flow and mouth-coating. In conclusion, WOM with DHPM-treatment ODF improved the undesirable texture such as roughness and stickiness, possibly associated with the ability of DHPM to alter the particle size, apparent viscosity and microstructure of ODF. This study provided the method of modification and utilization of ODF, and provided the idea and feasible solution for preparation of WOM.

Sensory profile and consumer perception of plant-based non-dairy milk jellies

This study focused on the organoleptic characteristics and consumers’ purchasing decision of milk jellies made with lactose-free cow milk and various plant-based non-dairy milk, including almond milk, coconut milk, oat milk and soymilk. All milk alternatives were measured for the CIE color system. The hedonic scale was used to evaluate product liking on appearance, color, taste, flavor, texture, and overall acceptability–still, the scaling test assigned for the purchasing intention. The results showed that milk alternatives' lightness, taste, and flavor preference affected consumers' liking and purchasing decisions for nondairy milk jellies. Preference mapping showed the relevance of the high lightness of milk alternatives and product acceptability. Coconut milk jelly was the most preferred, as did lactose-free milk jelly, while soymilk jelly was the least.

Development of spray‐dried oat milk powder with improved stability

AbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.FindingsResults revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β‐glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze‐thaw stability of reconstituted OMP.ConclusionThe developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.Significance and NoveltyThis study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant‐based beverage with stable physiochemical properties.

A comparison of nutritional contents and price differential between dairy and plant-based milk in Fijian supermarkets

Plant-based milk import has been increasing in the Fijis supermarkets. While this milk may cater for vegans(1) and people with allergies from dairy milk, the question always remains that if the plant-based milk are equally nutritious and available at reasonable price in comparison to the dairy milk. Dairy milk is commonly consumed by the Fijian population while the plant-based milk is positioning itself into the market as alternatives. Therefore, this paper is aimed at comparing the nutrient content and price of milk from dairy cows and plant milk sources available in the supermarkets in Fiji. This study examines different brands of dairy and plant-based milk in 6 major supermarket chains in the central part of Fiji. There was 22 dairy milk, 6 soya milk, 5 almond milk and 4 oat milk sampled from these supermarkets. The median value of milk nutrient composition and price for dairy milks and different plant-based milks were calculated as the data was not normally distributed. The Kruskal- Wallis test was conducted to further analyse the difference between the nutrient composition and price of dairy milks and plant-based milk. The energy composition in the dairy milk was significantly higher (p &lt; 0.01) when compared with plant-based milks soya almond milk and oat. There was a significant difference (p &lt; 0.01) in dairy milk protein, fat and saturated fat when compared to plant-based milks. The result indicated that the protein, fat, and saturated fat are both significantly higher in cow’s milk. Milk carbohydrate analysis indicate higher composition in dairy milk therefore a significant difference (p &lt; 0.01) was noted when compared to almond milk(except soya and oat milk). There is a significant difference (p &lt; 0.01) in sugar indicating cow’s milk having higher sugar when compared to plant-based milk (except soya milk The sodium composition in the dairy milk and all the plant- based milk showed no significance difference (p &gt; 0.05) in the composition. There was also significant difference (p &lt; 0.05) in comparison of calcium composition of dairy milk and plant-based milk indicating almond milk with lower calcium. The phosphorus composition in dairy milk and plant-based milk indicates that there is a strong significant difference (p &lt; 0.01) (except soya and oat milk). The riboflavin composition was significantly higher (p &lt; 0.01) in dairy milk compared to soya and oat milk. Lastly, there was significant difference (p &lt; 0.01) between price of dairy milk when compared to plant-based milk. The study concludes that there is more nutrient in dairy milk and the price is significantly lower than plant-based milk at which these nutrients are available in dairy milk.

Using oat milk to reduce the caloric value of a functional mayonnaise sauce [pdf

Using oat milk to reduce the caloric value of a functional mayonnaise sauce [pdf

Karakteristik nutrisi dalam yoghurt pada susu sapi, kambing dan oat

Background: Yogurt is a dairy product produced by fermenting milk using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. The use of these bacteria is due to their role in producing lactic acid. With the involvement of these bacteria, the liquid milk coagulates and develops a distinctive acidic taste. Methods: The research method employed in this article is qualitative research using a literature review approach. Finding: Based on the study results, it was found that cow's milk undergoes an increase in protein and carbohydrate levels after being transformed into yogurt. Goat's milk experiences an increase in carbohydrate and calcium levels post-yogurt production. Meanwhile, oat milk shows an increase in ash concentration and protein levels. Conclusion: The comparative results indicate that each yogurt from different sources offers distinct nutritional advantages. Therefore, it is important to consider the body's nutritional needs before consumption.

Reducing carbon footprint of typical coffee consumption from the whole lifecycle viewpoint

With around two billion cups consumption daily worldwide, the coffee industry faces pressures to improve its sustainability. Currently, coffee culture has gradually integrated into the lives of global people. However, very few studies have focus on how to reduce its lifecycle carbon emissions. This study is designed to establish a scientific benchmark to evaluate and compare the carbon footprint of four kinds of coffee (hot Americano, iced Americano, hot latte coffee, and iced latte coffee) from two coffee shops (shop T and shop O) in Macao, investigate the major contributors or factors, and provide some effective measures for coffee carbon emissions mitigation. The results shows that the unit carbon footprint of iced latte (0.86 kg CO2e) is higher than the other three coffees (hot latte-0.84 kg CO2e, iced Americano-0.29 kg CO2e, hot Americano-0.07 kg CO2e). From the perspective of life cycle, the raw material acquisition phase has the largest carbon emissions, accounting for 69.44%–96.80% of the total carbon emissions. Among them, milk and plastic cups consumption are the two main source of high carbon emissions. Further analysis shows that the replacement of milk and plastic cups with oat milk and oat cups reduces carbon emissions by 69.57%. For the whole Macao, carbon emissions of the ideal scenario will be about 3721.87 ton CO2e in 2050—43.98% less than the baseline scenario increase.

Development of craft drinks with oat milk and fruit and berry powders

Consumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers. The purpose of the article is to develop recipes for craft drinks with oat milk and powders from freeze-dried fruits and berries, as well as to determine their sensory and physicochemical characteristics. The research was conducted using the method of expert evaluation of the sensory characteristics of drink compositions, the calculation method for calculating the nutritional and energy value of drinks, qualimetry methods for calculating a comprehensive indicator of drink quality, methods for determining the physicochemical characteristics of drinks, the Color Detector &amp; Catcher mobile application for determining the colour of drinks using the RGB additive colour model, and methods of statistical data processing using Mathcad 14 software. For drinks based on plant-based milk, it is proposed to use powders from freeze-dried fruits and berries as a recipe components. Freeze-dried plant powders preserve the colour, smell and taste of natural raw materials, as well as their nutrients. Model compositions of drinks with oat milk and powders made from freeze-dried mango, blueberries, strawberries, bilberries and raspberries were developed. The best drink compositions with high sensory properties (taste and smell, colour, appearance and consistency) were identified by an expert evaluation method. The density and active acidity of the developed drink compositions were investigated and their nutritional and energy values were calculated. It was found that the density of drinks increases with the increase in the content of fruit and berry powders, and the pH of drinks decreases. It has also been found that an increase in the content of freeze-dried fruit and berry powders in a drink leads to an increase in the content of protein and carbohydrates. Fruit and berry powders fortify drinks with nutrients and diversify their taste and aroma. The proposed drinks can be recommended for implementation in food industry enterprises, craft food production facilities and restaurants

Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology

Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology

Macronutrient digestion and polyphenol bioaccessibility in oat milk tea products: an in vitro gastrointestinal tract study.

People are increasingly preparing milk tea using plant-based milks rather than cow's milk, e.g., vegans, those with lactose intolerance, and those with flavor preferences. However, adding plant-based milks to tea may impact the digestion, release, and bioaccessibility of nutrients and nutraceuticals in both the tea and milk. In this study, oat milk tea model systems (OMTMSs) containing different fat and tea polyphenol concentrations were used to explore the impact of tea on macronutrient digestion in oat milk, as well as the impact of oat milk matrix on the polyphenol bioaccessibility in the tea. An in vitro gastrointestinal model that mimics the mouth, stomach, and small intestine was used. Tea polyphenols (>0.25%) significantly reduced the glucose and free fatty acids released from oat milk after intestinal digestion. Tea polyphenols (>0.10%) also inhibited protein digestion in oat milk during gastric digestion but not during intestinal digestion. The bioaccessibility of the polyphenols in the tea depended on the fat content of oat milk, being higher for medium-fat (3.0%) and high-fat (5.8%) oat milk than low-fat (1.5%) oat milk. Liquid chromatography-tandem mass spectrometry (UPLC-ESI-MS/MS) analysis showed that lipids improved the tea polyphenol bioaccessibility by influencing the release of flavonoids and phenolic acids from the food matrices. These results provide important information about the impact of tea on the gastrointestinal fate of oat milk, and vice versa, which may be important for enhancing the healthiness of plant-based beverages.

Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

The aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied. The physicochemical properties of the oat milk were characterized. Particle size distribution and zeta potential determinations showed that neutral protease and lipase could effectively prevent the phase separation of oat milk. The highest absolute zeta potential value and narrower particle distribution were obtained at pH 7. Microstructure analysis showed that neutral protease treatment prevented protein aggregations, whereas the cellulase treatment destroyed the network structures formed by the fibers. Multienzyme treatments decreased the centrifugal sedimentation rate (SR) of OCF and increased the water absorption index (WSI) and the denaturation temperature. Furthermore, multienzyme treatments improved the sensory acceptance of color and apparent viscosity. Above all, this research was of specific significance to the development, application, and industrialization of OCF.