Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

McCarron, R., Methven, L., Grahl, S., Ruan, E. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2024) Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Frontiers in Nutrition, 11. 1345371. ISSN 2296-861X doi: 10.3389/fnut.2024.1345371

Abstract/Summary

Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/115122
Identification Number/DOI	10.3389/fnut.2024.1345371
Refereed	Yes
Divisions	Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Mass Spectrometry (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Frontiers
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