Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

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)
Please use this url to cite or link to this publication:
author
; ; ; ; and
organization
publishing date
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}},
}