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

Abstract

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, sproutingacidic, 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 sproutingα-amylase and acidicα-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.

Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects

“…Plant-based milk is produced through the following methods: (1) directly destroying and decomposing plant tissue into small particles through mechanical crushing, soaking, hydrolysis, separation, heat treatment, and homogenization unit operation, which is a relatively traditional method; and (2) mixing and separating plant components, such as emulsifiers, thickeners and oils, with water, which is then heat treated and homogenized to produce an emulsion with small droplets ( Mcclements et al, 2019 ). The nutritional properties of oat milk, such as fat, protein, carbohydrate, and energy, vary with different processing methods, as well as the function of bioactive compounds ( Babolanimogadam et al, 2023 ). Processing technology affects the quality of oat milk, and the setting of process parameters, such as temperature and concentration, affects rheological properties ( Deswal et al, 2014 ).…”

“…However, the solubility of proteins in oat milk has a high pH requirement and is soluble only under alkaline conditions ( Brückner-Gühmann et al, 2019 ). After α-amylase–alkali treatment of oat milk, Babolanimogadam et al (2023) discovered that compared with the untreated group, oat milk yield, and protein extraction increased significantly, especially the protein extraction rate, which was approximately 80% and 60%, respectively, and the protein concentration was significantly higher than that of other treatments ( Babolanimogadam et al, 2023 ). Similarly, β-glucan, a dietary fiber rich in oats that exhibits an effect on the sensory properties of oat milk to some extent, increases the viscosity of oat milk, and β-glucan with high molecular weight (Mw) tends to form a semisolid ( Lyly et al, 2003 , Rosa-Sibakov et al, 2022 ).…”

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

“…As one of the most representative plant-based foods, an oat beverage, rich in nutrients and functionalities, has been proven to be a relatively low-cost and excellent substitute for traditional dairy products, and of great help to alleviate lactose intolerance and allergies probably caused by the latter [ 1 ]. It contains a variety of nutrients including protein, fat, phenolic compounds, minerals, which make the difference in the prevention of cardiovascular disease, colon cancer, type 2 diabetes and many other diseases [ 1 , 2 , 3 , 4 ]. At the same time, oat is rich in dietary fiber; the main component is β-glucan, which can reduce cholesterol and postprandial blood glucose levels, as shown in Figure 1 .…”