Formulation of an oat-based fermented product and its comparison with yoghurt

In an attempt to develop a fermented, non-dairy product based on oats, a ne w kind of oat base, Adavena (R) M40, was fermented with two different yoghu rt cultures. Adavena (R) M40 is a concentrated liquid (with a dry matter co ntent of 16 or 18%) derived entirely from oats, with maltose as the main ca rbohydrate source and an intact beta -glucan content. The oat base was heat treated for 5min at 85 degreesC prior to inoculation. Additives in the for m of stabiliser, fat and flavours were used. Texture, syneresis, colour and sensory parameters were evaluated. Yoghurt was used as a control. The fina l product had an acidity and viscosity similar to those of yoghurt. Additio n of xanthan gum (0.03% w/v) improved the texture and overall appearance of the product. The product had the same texture as yoghurt but showed less s yneresis. The mixture was less white than the control. The oat-based, yoghu rt-like product showed high acceptability in terms of acidity, texture and overall appearance. The addition of flavours resulted in a higher acceptanc e of the final products by the panellists. The beta -glucan content was sti ll high after the fermentation process. The results indicated the potential for a new, fermentable, oat-based product with high acceptance and a high final beta -glucan content. (C) 2001 Society of Chemical Industry.