Oat Milk Research Articles

Optimisation of stabiliser usage conditions in oat milk production using response surface methodology

AbstractPresent study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.

Investigation of the biochemical activity of starter compositions enriched with propionic acid bacteria on various raw materials

Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.

Physical-Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars.

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.

Handing Down

Handing Down Jim Tilley (bio) The target market must have been small—not many coffee drinkers want to start the dayholding a ceramic cup that makes all thosehigh school word problems in math look trivialcompared to the scribblings in thin white lineson the outside of the gray-green mug,not merely algebra and geometry, but calculusno less, and not even the more straightforwarddifferentiations, but multiple integralsunder changes of variables. Does any of thisrender the coffee tastier? No—that's the roleof chocolate powder, almond milk creamer,and vanilla oat milk mixed in proper proportions.The saddest part is that all these equations were easy to comprehend forty-five years agowhen my neural pathways were still pliable,not friable. Now, when I view the surfaceof the double cone, x-squared plus y-squaredequals z-squared, I think only of vanillasoft-swirl ice cream at the local Dairy Queen,a name that sounds rather odd in these times.But the real problem for me is to figure outin whose young hands I can place this preciousmug before I'm gone, someone to appreciatewhat's on the outside as well as the inside,to start the day with a fresh brew and a mindopen to the possibilities these equations allow,which, for too long, I've been unable to see. [End Page 16] Jim Tilley jim tilley has published three full-length collections of poetry (In Confidence, Cruising at Sixty to Seventy, Lessons from Summer Camp) and a novel (Against the Wind) with Red Hen Press. His short memoir, The Elegant Solution, was published as a Ploughshares Solo. He has won Sycamore Review's Wabash Prize for Poetry. Four of his poems have been nominated for a Pushcart Prize. Copyright © 2023 University of North Dakota

Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

Oat milk by-product (OMB) is the insoluble fraction filtered out after the production of oat milk and is generally considered as food waste. However, the OMB contains abundant nutrients such as protein, fiber, and phytochemicals, which is a promising food ingredient. This study aims to utilize OMB as main food material to develop a high-protein biscuit and evaluate the fortification of chickpea flour on the physical parameters, chemical composition, and antioxidant capacity of OMB biscuits. Biscuits made from pure OMB flour showed high nutritional value by presenting high content of protein, dietary fiber, β-gluten, total polyphenol, and antioxidant capacity evaluated by ABTS+* and DPPH*. Enrichment of chickpea flour in OMB biscuits further increased the content of protein, total sugar, carbohydrates, TPC, antioxidant capacity, as well as improved the surface appearance. Incorporation of chickpea flour did not significantly impact the spread ratio and hardness of OMB biscuits, but increased the weight loss. Among them, the formulation O-4 (oat 55.6 g/100 g: chickpea 46.5 g/100 g) presented the highest protein content as well as a preferable appearance. This study provides a sustainable way of converting oat milk by-products into a high-protein food ingredient, which reduces the environmental burden and generates economic value for food industry.

Goat FADS2 controlling fatty acid metabolism is directly regulated by SREBP1 in mammary epithelial cells.

Goat milk provides benefits to human health due to its richness in bioactive components, such as polyunsaturated fatty acids (PUFAs). The fatty acid desaturase 2 (FADS2) is the first rate-limiting enzyme in PUFAs biosynthesis. However, its role and transcriptional regulation mechanisms in fatty acid metabolism in dairy goat remain unclear. Here, our study revealed that the FADS2 gene was highly expressed during the peak lactation compared with the dry period, early lactation, and late lactation. The content of triacylglycerol (TAG) was enhanced with the increasing mRNA expression of TAG synthesis genes (diacylglycerol acyltransferase 1/2, DGAT1/2) in FADS2-overexpressed goat mammary epithelial cells (GMECs). Overexpression of FADS2 was positively correlated with the elevated concentrations of dihomo-gamma-linolenic acid (DGLA) and docosahexaenoic acid (DHA) in GMECs. BODIPY staining showed that FADS2 promoted lipid droplet accumulation in GMECs. To clarify the transcriptional regulatory mechanisms of FADS2, 2,226 bp length of FADS2 promoter was obtained. Deletion mutation assays revealed that the core region of FADS2 promoter was located between the -375 and -26 region, which contained SRE1 (-361/-351) and SRE2 (-191/-181) cis-acting elements of transcription factor sterol regulatory element-binding protein 1 (SREBP1). Overexpression of SREBP1 enhanced relative luciferase activity of the single mutant of SRE1 or SRE2, vice versa, and failed to alter the relative luciferase activity of the joint mutant of SRE1 and SRE2. Chromatin immunoprecipitation (ChIP) and site-directed mutation assays further demonstrated that SREBP1 regulated the transcription of the FADS2 gene by binding to SRE sites in vivo and in vitro. In addition, the mRNA levels of FADS2 were significantly decreased by targeting SRE1 and SRE2 sites in the genome via the CRISPR interference (CRISPRi) system. These findings establish a direct role for FADS2 regulating TAG and fatty acid synthesis by SREBP1 transcriptional regulation in dairy goat, providing new insights into fatty acid metabolism in mammary gland of ruminants.

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

Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.

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

In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting-acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting-acidic, and α-amylase-alkali treatments were significantly (p< .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α-amylase-alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sprouting-α-amylase and acidic-α-amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α-amylase-alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α-amylase, sprouting, and α-amylase-sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two-stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation.

Selenium in selected samples of infant formulas and milk commercialized in Belgium and Brazil: Total content, speciation and estimated intake

Total selenium (Se) and Se species concentrations were determined in 50 infant formulas and milk samples commercialized in Brazil and Belgium. Infant formula categories were starter, follow-up, specialized and plant-based (soy and rice), while milk samples included whole, skimmed, semi-skimmed and plant-based products. Total Se content was determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), after microwave digestion. An enzymatic extraction method was applied to evaluate the Se species, mostly selenomethionine (SeMet), Se(IV) and Se(VI), through High Performance Liquid Chromatography coupled to ICP-MS (LC-ICP-MS). Starters and follow-up samples presented the highest total Se concentrations and values up to 30 µg/kg were observed in the reconstituted product. The lowest level (below the LOQ = 10 µg/kg) was verified in an anti-regurgitation specialized formula. The relative agreement between the measured total Se and the Se content declared on the label varied from 55 % to 317 %. Concentrations in infant formulas were not markedly different from concentrations in milk except for rice and oat milk samples that showed values below the LOQ. SeMet was the main species found in milks, while in infant formulas the species concentrations varied according to the product. The daily intake (DI) of Se via infant formula consumption was calculated and compared with the Adequate Intake (AI) value and the Dietary Reference Intake (DRI) established by the EFSA NDA Panel and ANVISA, respectively. Estimated maximum intakes of total Se obtained for reconstituted infant formula were 40.6 mg/day, corresponding to 400 % and 202 % of the DRI and AI, respectively.

Fermented butter aroma for plant-based applications.

Plant-based dairy alternatives are gaining increasing interest, e.g. alternatives to yoghurt, cheese, and butter. In all these products butter flavor (diacetyl+acetoin) plays an important role. We previously have reported efficient butter flavor formation from low value dairy side streams using a dairy isolate of Lactococcus lactis deficient in lactate dehydrogenase. Here, we have tested the ability of this strain, RD1M5, to form butter flavor in plant milks based on oat and soy. We found that oat milk, with its high sugar content, supported more efficient production of butter aroma, when compared to soy milk. When supplemented with glucose, efficient butter aroma production was achieved in soy milk as well. We also carried out an extended adaptive laboratory evolution of the dairy strain in oat milk. After two months of adaptation, we obtained a strain with enhanced capacity for producing butter aroma. Despite of its high sugar content, RD1M5 and its adapted version only metabolized approximately 10% of the fermentable sugars available in the oat milk, which we found was due to amino acid starvation and partly starvation for vitamins. The study demonstrates that dairy cultures have great potential for use in plant-based fermentations.

Nutritional Content of Non-Dairy Frozen Desserts.

There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63), almonds (n = 42), cashews (n = 25), soy (n = 11), macadamia milk (n = 9), olive oil (n = 8), faba bean (n = 8), canola oil (n = 8), rice milk (n = 6), sunflower milk (n = 6), avocado (n = 5), pea protein (n = 5) and various fruits, nuts and mixed blends (n = 36). While 90% of the frozen desserts had high sugar levels, 73% had high levels of saturated fat (due to the presence of coconut oil) and only one in four had high levels of fat. None of the products were fortified with calcium, vitamin D or B12, but one in six products had iron levels/serving of at least 10% of Daily Value (DV) and 1 in 6 had protein levels/serving similar to regular dairy ice cream. Food manufacturers need to produce new non-dairy frozen desserts that are more nutritious, since few brands (such as those based upon avocado, apple and hemp protein, or fava bean) presently provide consumers choices with lower saturated fat and sugar levels and/or higher protein levels.

Preparation of fermented oat milk and evaluation of its modulatory effect on antigen-specific immune responses in ovalbumin-sensitized mice

ABSTRACT A growing number of people choose plant-based milk products to replace dairy for health reasons or veganism. Since fermentation is a promising method to improve the nutritional value of plant-based milk, this study aimed to establish the process of oat milk fermentation and to evaluate the effect of fermented oat milk (FOM) on modulating antigen-specific immune response in ovalbumin (OVA)-sensitized mice. The FOM was prepared by fermentation of oat milk with Streptococcus thermophilus, Lactobacillus bulgaricus and proteolytic L. rhamnosus. Addition of 1% glucose improved the process of fermentation. FOM was stable while stored at 4°C within seven days. Oral administration with FOM (0.4 and 2 g/kg body weight) did not alter the serum level of OVA-specific IgG and spleen index. However, FOM had comparable potency with commercial dairy yogurt to lower stimulation index, IL-2, IFN-γ and IL-4 production and to promote TGF-β and IL-10 secretion by OVA-stimulated splenocytes.

Sensory Evaluation Assessment of Almond Milk, Oat Milk, Soy Milk (Nondairy Products) and Kefir, Yogurt, Cow Milk (Dairy Products) Containing Radish Oil: A Preliminary Study

Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.

Organoleptic Quality Assessment of Dairy and Nondairy Products Supplemented with Ginger Oil: A Preliminary Study

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

Demand for plant-based milk and effects of a carbon tax on fresh milk consumption in Sweden

A hypothetical carbon tax on the carbon footprint of fresh milk products from animals (cow’s milk) and plant-based substitutes (rice milk, oat milk, soy milk, almond milk) was applied to estimated price and income elasticities for Swedish household expenditure on these products. Overall aims were to (i) to estimate fresh milk consumption patterns in Swedish households and (ii) simulate the direct distributed effects of a carbon tax on fresh milk. The results indicated that fresh milk consumption in Swedish households is affected mainly by price and income, rather than by sociodemographic characteristics of the household. The estimates revealed a substitutional relationship between plant-based milk on one hand and low-fat and standard milk on the other, while there was a complementary relationship between plant-based and reduced-fat milk. The effects of a carbon tax were simulated based on damage cost and price. The results indicated that introduction of a carbon tax would decrease the carbon footprint of dairy fresh milk, but would increase the carbon footprint of plant-based milk because of the institutional and complementary relationship between the different categories of fresh milk. Thus levying a carbon tax on fresh dairy milk, rather than on plant-based milk, would be more likely to promote climate-friendly fresh milk consumption.

Techno‐environmental and life cycle assessment of ‘oat‐milk’ production in Ecuador: A cradle‐to‐retail life cycle assessment

SummaryThere is an increase in consumer demand for plant‐based alternatives to common food products. A critical segment of the food industry is the dairy market, where milk alternatives are becoming the choice of many people throughout the world. Consumers purchase milk alternatives as they provide an environmentally friendly and healthier option than cow’s milk. The beef and cattle industry's negative impact on the environment has been well reported. The cattle industry accounts for almost 3% of the overall greenhouse gases emitted each year in climate change. This study analyses the life cycle assessment for the cradle‐to‐retail system in the production of oat‐based milk in Ecuador. Importing the oat was considered, and a techno‐environmental perspective was applied to the system modelling. It introduces oat milk as a new alternative to plant‐based beverages. Soy and almond milk are compared as established options in the market. Results showed better environmental performance from the oat beverage when compared to the traditional cow’s milk (+80% lower GHG emitted). Also, it can be established as a competitor for plant‐based alternatives. For instance, it requires significantly less water consumption than almond milk. The oat‐milk beverage has a better environmental performance than the traditional cow milk‐based options.

Sensory Measurements of Taste: Aiming to Visualize Sensory Differences in Taste Perception by Consumers—An Experiential fNIRS Approach

Especially for long-term acceptance, taste is the most important determinant to assess consumer habitual uptake of food products. Monitoring neuronal processes is expected to provide insights for hedonic preferences. The aims of this study are: (1) to find out whether and how two different taste nuances are reflected in the neuronal data and (2) to assess whether preference of two plant-based milk alternatives can be detected. In total 91 subjects underwent a tasting experiment with two different plant-based milks (oat and almond milk) and a water sample (neutral taste), while neuronal data was recorded. A relative decrease in oxygenated hemoglobin (oxyHb) during tasting was detected in parts of the dorsolateral prefrontal cortex (dlPFC). However, no differences were detected between the three samples, although the overall liking on hedonic scales differed. Hence, the assessment may have visualized the taste process activation, but could not assign a differentiated hedonic preference evaluation. For the latter a stronger polarity may be needed.

Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats

Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats

Fermented oat milk as a base for lactose-free sauce

Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk.&#x0D; Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods.&#x0D; Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%.&#x0D; Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.

Integrating a Real-Life Experience with Consumer Evaluation: Sensory Acceptance and Willingness to Pay for Coffee Drinks in a Real Café

Consumer experiments in real-life environments that capture consumer responses in context and link them to consumers' daily habits are valuable for reflecting multi-faceted decision environments, reducing consumer cognitive burden, and other empirical biases. The objective of this study was to investigate and link consumers’ sensory acceptance and willingness to pay (WTP) in a real-life study situation by taking the example of oat and pea protein milk. A total of 144 German consumers were recruited in a café in a middle-sized town in Germany. Under blind conditions, consumers were asked to indicate their hedonic liking, willingness to pay a premium for cappuccino prepared with plant-based milk, and their adaptability and motivation for integrating the plant-based milk alternatives into their daily diet. The sensory evaluation of this study showed good acceptance of cappuccino prepared with oat milk and pea protein milk; high acceptance was reflected in reasonable and realistic WTP estimates.