The physicochemical stability of oat-based drinks

• DOI: 10.1016/j.jcs.2022.103422
• Publication Date: 2022-01-18T07:32:09Z
• Authors: Tiffany Patra; Claudia Axel; Åsmund Rinnan; Karsten Olsen
• Keywords: Creaming; Avena; Beta-glucan; Fraction (chemistry)

The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD inherently unstable. commonly wholemeal oat and considered to have health benefits due the β-glucan content. also a hydrocolloid with stabilizing potential stored mainly in bran. This study investigated effect of bran substitution, traditional on stability physicochemical properties OBD. In addition, loss network at neutral acidified pH are assessed. Products intact were highly viscous and, thus, stable throughout storage 20 °C for 14 days, but showed gel-like tendency that unsuitable thin beverage applications. beverage-like products instabilities observed phase separation thermodynamic incompatibility (bran 6.4), gravity separation-based creaming (wholemeal 6.4 4.2), electrostatic complex formation 4.2). highlighted slight anionic β-glucan. use fraction leads higher protein balance greatly influenced product.