Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent

Abstract

Fermented dairy products contain essential nutrients and bioactive ingredients beneficial for human health, and therefore, their moderate consumption is recommended for the general population as part of a healthy eating regime (Wong et al., 2020). On the other hand, dairy products are responsible for several diet-related adverse effects such as lactose intolerance and dairy protein allergy and thus may not be tolerated by an increasing segment of the population (Gupta et al., 2010). In addition, animal welfare and environmental issues are important societal drivers toward a "free from" diet which is predominantly associated with the consumption of plant-based products. Among nondairy milk substitutes, oat milk has recently attracted considerable attention. This is largely due to its agricultural performance as well as it nutritional profile. Oats (Avena sativa L.) is a competitive crop for arable production and a source of beneficial nutrients for human health including protein, starch, dietary fiber (β-glucan), vitamins, and phytochemicals (Luana et al., 2014). The main beneficial effects of oats on human health are attributed to hypocholesterolemic and anticancerous properties exerted by several of its nutritional components. In addition, oats have also recently been considered suitable in the diet of celiac patients (Sontag-Strohm et al., 2008). Even though oat milk either as a whole or as a food ingredient in oat-based foods such as breads, cookies, cereals, beverages, and biscuits has become increasingly popular, the manufacture of yogurt from oat milk remains challenging. This is largely due to the fact that fermented oat milk alone cannot form a gel network analogous to

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

“…As for the fat content, in some studies, it was not detected or was below the detection limit [ 4 , 22 ]. However, in our study, fat content was detected and was 0.14 ± 0.01, which is in accordance with [ 23 ], who reported a value of 0.13 ± 0.03 and with [ 21 ], who reported a value of <0.1%. A study on boiled chickpeas [ 24 ] reported a significant loss of small fractions of fats upon boiling.…”

“…As for the ash content, the determined value in this study was 0.49% ± 0.01, which agrees with the previously reported values in the literature, which were 0.4%, 0.5%, and 0.6% in [ 4 , 21 , 22 ], respectively. The fiber content of CA was reported in very few studies and was 0.69 ± 0.03 and 4.04 ± 0.09 in [ 21 , 23 ], respectively. In this study, the determined value was 0.51 ± 0.16.…”

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

“…104 In another study, an oat-based yogurt was also developed using oat milk and probiotics (Streptococcus thermophilus and Lactobacillus bulgaricus) with fructose (AF) and vegetable oil (VO). 105 The yoghurt fermented by oat milk compared well with yoghurt fermented by cow milk in terms of the nutrient composition and sensory evalu-Fig. 3 Potential applications of oat milk in the substitute milk industry.…”

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

“…Plant-based yoghurts produce weaker gels than their dairy counterparts and are highly prone to syneresis, regardless of the type of raw material used [ 36 , 57 , 153 , 156 ]. While the discussed processing strategies ( Section 3 ) are helpful, researchers have been developing fermentation protocols which can simultaneously achieve optimal flavour and texture in the final yoghurt analogue.…”