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Development of an oat-based sour milk-like product

Mårtensson, Olof LU ; Haskå, Lina LU ; Duenas-Chasco, M; Irastorza, A; Öste, Rickard LU and Holst, Olle LU (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)
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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
id
974c7d31-2da7-4f9b-a90c-a0881ca60c75 (old id 127822)
date added to LUP
2007-07-18 09:48:02
date last changed
2016-04-16 05:10:45
@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},
}