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

Abstract In an attempt to develop a fermented, non‐dairy product based on oats, a new kind of oat base, Adavena® M40, was fermented with two different yoghurt cultures. Adavena® M40 is a concentrated liquid (with a dry matter content of 16 or 18%) derived entirely from oats, with maltose as the main carbohydrate source and an intact β‐glucan content. The oat base was heat treated for 5 min at 85 °C prior to inoculation. Additives in the form of stabiliser, fat and flavours were used. Texture, syneresis, colour and sensory parameters were evaluated. Yoghurt was used as a control. The final product had an acidity and viscosity similar to those of yoghurt. Addition 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 syneresis. The mixture was less white than the control. The oat‐based, yoghurt‐like product showed high acceptability in terms of acidity, texture and overall appearance. The addition of flavours resulted in a higher acceptance of the final products by the panellists. The β‐glucan content was still high after the fermentation process. The results indicated the potential for a new, fermentable, oat‐based product with high acceptance and a high final β‐glucan content. © 2001 Society of Chemical Industry