Radhai Sri, S (2018) EXTRACTION AND STANDARDIZATION OF INDIGENOUS OAT MILK. International Journal of Current Advanced Research, 7 (8): F. pp. 14912-14915. ISSN 2319-6475

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Abstract

Background: The development and consumption of functional foods, beyond providing
basic nutrition are on the rise and probiotic products are considered vital amongst them.
Fermented dairy foods are conventionally associated with probiotics whereas, cereal
probiotic products are not being very widespread. Interest in oats as a food ingredient has
increased in recent years due to its high functional properties.
Objectives: The study was carried out to identify the desirable form of oats and extraction
technique suitable to formulate oats milk extract feasible to serve as vehicle for probiotic
delivery and subject the product to physicochemical, organoleptic, nutrient and microbial
analysis.
Methodology: Extraction technique using various forms of oats including w
grain and oat meal was carried out. Prior to milk extraction procedure trials with variations
on the quantity of oats to be used, soaking method and duration were performed and a
suitable method was identified depending on the consistenc
quality analysis
Results: The yield of milk ranged from 55 to 70 per cent. Di
content ranged from 18.36 – 18.70 g and 2.28 - 3.44 g per cent respectively. The product
had 4.38 pH, titrable acidity 0.34 per cent, total solids of 32.04 per cent and viscosity
ranged from 3 – 3.5 cPS.
Conclusion: Split oats grain extract both with and without roasting was found to have
maximum yield, high functional component β-glucan and desirable consistency suitable for
further fermentation process and to serve as a vehicle for delivering probiotic organisms.

Item Type: Article
Uncontrolled Keywords: Functional foods, oats grain, oats extract, probiotics, β-glucan
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 06 Jan 2023 10:04
Last Modified: 06 Jan 2023 10:04
URI: http://ir.psgcas.ac.in/id/eprint/1696

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