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Development of an oat-based sour milk-like product

På svenska

Author

  • Olof Mårtensson
  • Lina Haskå
  • M Duenas-Chasco
  • A Irastorza
  • Rickard Öste
  • Olle Holst

Summary, in English

A fermented, oat-based product with properties resembling those of the traditional, Swedish, fermented milk product "filmjoelk" (sour milk) was developed. Com., mixed-strain, mesophilic starter cultures were grown in the oatbases M30, G40, and Oatly, which differed in the compn. of their carbohydrates. The exopolysaccharide-producer Pediococcus damnosus 2.6 was included to increase the viscosity of the G40 product. The CHN-19 culture chosen for the final product formulation produced a pleasant, buttery aroma, but a less sour taste than ordinary "filmjoelk". The addn. of glucose to M30 increased the acidification rate and gave a better aroma. A sensory anal. of two flavored products based on the G40 and M30 media, showed a higher acceptance of the M30 product. This study shows a potential for producing an oat-based "filmjoelk", but further work on consistency and taste is needed.

Publishing year

2003

Language

English

Pages

100-106

Publication/Series

Advances in Food Sciences

Volume

25

Issue

3

Document type

Journal article

Publisher

Parlar Scientific Publications

Topic

  • Industrial Biotechnology
  • Nutrition and Dietetics

Status

Published

ISBN/ISSN/Other

  • ISSN: 1431-7737