Development of Oat Milk Prototype Products Planting in the Upper Northern Region

Abstract

Oats contain essential vitamins, minerals and are a source of plant-based protein. This research aimed to study on sensory quality and physical-chemical properties of oat milk in northern Thailand. Theexperimental design was a  completely randomized design (CRD) with six treatments from 3 different ratios of canola oil and 2 processed oats from baking and roasting. The results showed that the six treatments of oat milk received similar sensory scores for appearance, color and flavor but no statistically significant
differences (p>0.05) with the two samples of commercial oat milk. However, the sweetness, acerbity and overall satisfaction of oat milk produced from baked oats were rated higher than those from roasted oats. The baked oat milk with canola oil 2.5% (Formula 1) received the highest acceptance in all aspects, and it received a score in every aspect close to CK1 commercial oat milk but received higher acceptance scores than CK2 commercial oat milk. The physical milk quality of Formula 1 had a lower pH than both types of commercial oat milk but had the same total soluble solid as the CK1 commercial oat milk (10 °Brix). The viscosity values of formula 1 and the CK2 commercial oat milk were similar, with 2.48 and 2.30 cP, respectively. Also, the color of formula 1 has a white color (L* = 68.42±0.06, a* = -1.31±0.01 and b* = 6.09±0.10) like a CK1 commercial oat milk (L* = 69.20±0.01, a* = -1.23±0.01 and b* = 5.26±0.02). The chemical composition of formula 1 contained carbohydrates (12.64%), protein (1.28%), fat (1.28%), fiber (1.81%), ash (0.12%), and moisture (82.87%).