In recent years, with the increasing awareness of health and environmental protection, global consumers have become more interested in and supportive of plant-based diets.To prepare oat fermented milk with a balanced taste and quality, the effects of different protein concentrations (1.0%-2.5%) on the acidity, rheological properties, tribological properties, and sensory properties of the product were studied.The results indicated that increasing the protein concentration improved the oat fermented milk’s acidity.After 2 hours of fermentation, there was a significant decrease in pH and a substantial increase in acidity of the fermented milk, and the acidity was positively correlated with the protein concentration (R2＞0.981 3) when the fermentation reached 6 hours.Results from rheological tests reveal that the fermented milk exhibited a pseudo shear-thinning behavior, and the higher concentration of protein, the higher apparent viscosity of the oat fermented milk.Tribological results indicated that under mixed lubrication conditions, the friction coefficient of the fermented milk decreased with increasing of rolling speed.Moreover, a higher viscosity led to lower friction coefficient, implying a better lubrication property.Sensory measurement showed that the highest sensory score was obtained with a protein concentration of 2.0%.In conclusion, results from the present study suggest that the oat-fermented milk can be prepared with a protein concentration of 2.0%, ensuring the product with a uniform color, balanced sweet and sour taste, moderate viscosity, and enrichment of oat fermentation aroma.
[1] ISLAM N, SHAFIEE M, VATANPARAST H.Trends in the consumption of conventional dairy milk and plant-based beverages and their contribution to nutrient intake among Canadians[J].Journal of Human Nutrition and Dietetics, 2021, 34(6):1022-1034.
[2] GRASSO N, ALONSO-MIRAVALLES L, O′MAHONY J A.Composition, physicochemical and sensorial properties of commercial plant-based yogurts[J].Foods, 2020, 9(3):252.
[3] CLEGG M E, TARRADO RIBES A, REYNOLDS R, et al.A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers′ dietary intakes[J].Food Research International, 2021, 148:110586.
[4] 孟续, 李言, 钱海峰, 等.燕麦β-葡聚糖的提取制备及纯化研究进展[J].食品与发酵工业, 2021, 47(21):268-274.
MENG X, LI Y, QIAN H F, et al.Research progress on extraction, preparation and purification of oat β-glucan[J].Food and Fermentation Industries, 2021, 47(21):268-274.
[5] GANGOPADHYAY N, HOSSAIN M B, RAI D K, et al.A review of extraction and analysis of bioactives in oat and barley and scope for use of novel food processing technologies[J].Molecules, 2015, 20(6):10884-10909.
[6] RASANE P, JHA A, SABIKHI L, et al.Nutritional advantages of oats and opportunities for its processing as value added foods-a review[J].Journal of Food Science and Technology, 2015, 52(2):662-675.
[7] ANGELOV A, YANEVA-MARINOVA T, GOTCHEVA V.Oats as a matrix of choice for developing fermented functional beverages[J].Journal of Food Science and Technology, 2018, 55(7):2351-2360.
[8] 陶欣然. 燕麦奶的开发、功能性及货架期研究[D].武汉:华中农业大学, 2022.
TAO X R.Study on the exploitation, function and shelf life of oat-stabilized emulsion[D].Wuhan:Huazhong Agricultural University, 2022.
[9] 唐惠奇. 燕麦发酵乳的研制及其风味和贮藏期的分析研究[D].广州:华南理工大学, 2019.
TANG H Q.The development of oat fermented milk and study of its flavor and storage period[D].Guangzhou:South China University of Technology, 2019.
[10] 王海林. 改性燕麦粉在发酵型燕麦乳中的应用及机理研究[D].福州:福建师范大学, 2018.
WANG H L.Application of modified oat powder in fermented oat milk and study on its mechanism[D].Fuzhou:Fujian Normal University, 2018.
[11] 吴赟靓. 含燕麦膳食纤维酸奶的研制[D].太谷:山西农业大学, 2018.
WU Y L.Development of oat dietary fiber yogurt[D].Taigu:Shanxi Agricultural University, 2018.
[12] BRÜCKNER-GÜHMANN M, BENTHIN A, DRUSCH S.Enrichment of yoghurt with oat protein fractions:Structure formation, textural properties and sensory evaluation[J].Food Hydrocolloids, 2019, 86:146-153.
[13] 刘瑞山, 罗悦, 李雅楠, 等.不同乳酸菌发酵燕麦浆的营养特性和风味品质分析[J].食品与发酵工业, 2024,50(10):205-212.
LIU R S, LUO Y, LI Y N, et al.Analysis of nutritional characteristics and flavor quality of oat pulp fermented by different lactic acid bacteria[J].Food and Fermentation Industries, 2024,50(10):205-212.
[14] SALAUN F, MIETTON B, GAUCHERON F.Buffering capacity of dairy products[J].International Dairy Journal, 2005, 15(2):95-109.
[15] CASTRO W F, CRUZ A G, BISINOTTO M S, et al.Development of probiotic dairy beverages:Rheological properties and application of mathematical models in sensory evaluation[J].Journal of Dairy Science, 2013, 96(1):16-25.
[16] DU L Y, MENG Z.Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate:Insight into their relations based on microstructure, rheology and tribology[J].Food Hydrocolloids, 2023, 137:108317.
[17] 马文艺. 豌豆酸奶制备工艺及产品品质影响因素研究[D].无锡:江南大学, 2021.
MA W Y.Study on preparation technology of pea Yogurt and Influencing factors of product quality[D].Wuxi:Jiangnan University, 2021.
[18] 斯梦, 孔祥珍, 张彩猛, 等.不同糖类和蛋白质浓度对核桃乳发酵及其感官特性的影响[J].食品与发酵工业, 2022, 48(21):111-117.
SI M, KONG X Z, ZHANG C M, et al.Effects of sugar varieties and protein concentration on fermentation and sensory characteristics of fermented walnut milk[J].Food and Fermentation Industries, 2022, 48(21):111-117.
[19] GRANATA L A, MORR C V.Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product[J].Journal of Food Science, 1996, 61(2):331-336.
[20] BRÜCKNER-GÜHMANN M, BANOVIC M, DRUSCH S.Towards an increased plant protein intake:Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels[J].Food Hydrocolloids, 2019, 96:201-208.
[21] KITAZAWA H, HARATA T, UEMURA J, et al.Phosphate group requirement for mitogenic activation of lymphocytes by an extracellular phosphopolysaccharide from Lactobacillus delbrueckii ssp.bulgaricus[J].International Journal of Food Microbiology, 1998, 40(3):169-175.
[22] 刘潇. 小麦蛋白基乳液凝胶的构建、应用及机理研究[D].广州:华南理工大学, 2019.
LIU X.Study on construction, application, and mechanism of whear gluten based emulsion gels[D].Guangzhou:South China University of Technology, 2019.
[23] 王亮. 基于摩擦学的流体食品部分口感属性评价方法研究[D].无锡:江南大学, 2022.
WANG L.Research on the evaluation method of Partial taste properties of fluid food based on tribology[D].Wuxi:Jiangnan University, 2022.
[24] YAKUBOV G E, ZHONG L, LI M, et al.Lubrication of starch in ionic liquid-water mixtures:Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces[J].Carbohydrate Polymers, 2015, 133:507-516.
[25] 汪琦, 朱扬, 陈建设.口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J].食品科学, 2021, 42(9):222-232.
WANG Q, ZHU Y, CHEN J S.Application of oral soft friction theory and experimental methods in studying food sensory perception[J].Food Science, 2021, 42(9):222-232.
[26] LI Y, JOYNER H S, CARTER B G, et al.Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk[J].Journal of Dairy Science, 2018, 101(4):2941-2955.
[27] MORELL P, CHEN J S, FISZMAN S.The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts[J].Food & Function, 2017, 8(2):545-553.
