An innovative approach: Formulation and evaluation of fermented oat milk using native yoghurt cultures
Farida Benmeziane, Iman Belleili
Abstract
This study aimed to develop a fermented oat milk product using native yoghurt cultures as a potential alternative to dairy-based yoghurt products. Three samples were prepared; the first sample is the control (FCM: based on cow's milk), the second based on oat milk (FOM) and the third (FOM+MJ) based on oat milk with a portion of melon juice. The physicochemical, microbiological, sensory characteristics, and the nutritive value of the resulting products were evaluated. Results showed the longer microbiological stability of oat-based yogurt. The sensory evaluation indicated that the FOM was the more appreciated by the panelists. Overall, the study demonstrated the feasibility of using native yoghurt cultures to ferment oat milk and produce a product with desirable characteristics. This approach could offer a potential solution for consumers who are lactose intolerant or prefer plant-based products, while still providing the health benefits of traditional yoghurt products.