Development of an oat-based sour milk-like product
(2003) In Advances in Food Sciences 25(3). p.100-106- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/127822
- author
- Mårtensson, Olof LU ; Haskå, Lina LU ; Duenas-Chasco, M ; Irastorza, A ; Öste, Rickard LU and Holst, Olle LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Advances in Food Sciences
- volume
- 25
- issue
- 3
- pages
- 100 - 106
- publisher
- Parlar Scientific Publications
- ISSN
- 1431-7737
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Biotechnology (LTH) (011001037), Applied Nutrition and Food Chemistry (011001300)
- id
- 974c7d31-2da7-4f9b-a90c-a0881ca60c75 (old id 127822)
- date added to LUP
- 2016-04-01 16:59:11
- date last changed
- 2021-01-26 09:14:12
@article{974c7d31-2da7-4f9b-a90c-a0881ca60c75, abstract = {{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.}}, author = {{Mårtensson, Olof and Haskå, Lina and Duenas-Chasco, M and Irastorza, A and Öste, Rickard and Holst, Olle}}, issn = {{1431-7737}}, language = {{eng}}, number = {{3}}, pages = {{100--106}}, publisher = {{Parlar Scientific Publications}}, series = {{Advances in Food Sciences}}, title = {{Development of an oat-based sour milk-like product}}, volume = {{25}}, year = {{2003}}, }