The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of differ...
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MDPI AG
2025-03-01
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| author | Małgorzata Ziarno Dorota Zaręba Ewa Kowalska Tomasz Florowski |
| author_facet | Małgorzata Ziarno Dorota Zaręba Ewa Kowalska Tomasz Florowski |
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| description | In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of different proportions of oat beverage in cow’s milk on the physicochemical, textural, sensory, and microbiological properties of fermented dairy–oat beverages, as well as to assess the stability of these properties during cold storage. Dairy–oat beverages with varying percentages of oat beverage (0–100%) were prepared and subjected to fermentation using starter cultures of <i>S. thermophilus</i> and <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>. Changes in pH, lactose content, color, syneresis, texture, and starter bacteria population were evaluated over 28 days of storage at 6 °C. The results showed that the addition of oat beverage significantly affected the chemical composition, fermentation process, and quality characteristics of the final product. Changes were observed in the content of protein, fat, lactose, and carbohydrates, a slower fermentation process, changes in color, increased syneresis, and changes in texture depending on the proportion of oat beverage. The optimal proportions of the cow’s milk and oat beverage mixture, ensuring the desired sensory, textural, and microbiological stability, were found to be in the range of 25–50% oat beverage addition. |
| format | Article |
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| language | English |
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| spelling | doaj-art-efbb3faa3b2041f09257dcd5dc9da7052025-08-20T02:11:04ZengMDPI AGApplied Sciences2076-34172025-03-01156321910.3390/app15063219The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat BeveragesMałgorzata Ziarno0Dorota Zaręba1Ewa Kowalska2Tomasz Florowski3Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandProfessor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandIn the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of different proportions of oat beverage in cow’s milk on the physicochemical, textural, sensory, and microbiological properties of fermented dairy–oat beverages, as well as to assess the stability of these properties during cold storage. Dairy–oat beverages with varying percentages of oat beverage (0–100%) were prepared and subjected to fermentation using starter cultures of <i>S. thermophilus</i> and <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>. Changes in pH, lactose content, color, syneresis, texture, and starter bacteria population were evaluated over 28 days of storage at 6 °C. The results showed that the addition of oat beverage significantly affected the chemical composition, fermentation process, and quality characteristics of the final product. Changes were observed in the content of protein, fat, lactose, and carbohydrates, a slower fermentation process, changes in color, increased syneresis, and changes in texture depending on the proportion of oat beverage. The optimal proportions of the cow’s milk and oat beverage mixture, ensuring the desired sensory, textural, and microbiological stability, were found to be in the range of 25–50% oat beverage addition.https://www.mdpi.com/2076-3417/15/6/3219fermented beveragesoat beveragelactic acid fermentationphysicochemical propertiestexturesyneresis |
| spellingShingle | Małgorzata Ziarno Dorota Zaręba Ewa Kowalska Tomasz Florowski The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages Applied Sciences fermented beverages oat beverage lactic acid fermentation physicochemical properties texture syneresis |
| title | The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages |
| title_full | The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages |
| title_fullStr | The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages |
| title_full_unstemmed | The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages |
| title_short | The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages |
| title_sort | effect of varying oat beverage ratios on the characteristics of fermented dairy oat beverages |
| topic | fermented beverages oat beverage lactic acid fermentation physicochemical properties texture syneresis |
| url | https://www.mdpi.com/2076-3417/15/6/3219 |
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