University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 48 3 2017 09 23 Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk 279 288 63571 10.22059/ijbse.2017.203163.664767 FA Samira Forgani MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz Seyed Hadi Peighambardoust Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz 0000-0002-8438-7315 Aref Olad Ghaffari Academic Staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj Journal Article 2016 04 25 Oat is becoming popular as part of a healthy diet and new oat products emerge at the functional food market. The aim of this study was to combine valuable nutritional properties of cereal and milk, to Produce functional yogurt product containing oat milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) oat milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic yogurt, was evaluated. Results showed that with increasing the percentage of oat milk in yogurt, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding oat milk, iron and fiber content were increased and calcium content was decreased. Oat is becoming popular as part of a healthy diet and new oat products emerge at the functional food market. The aim of this study was to combine valuable nutritional properties of cereal and milk, to Produce functional yogurt product containing oat milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) oat milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic yogurt, was evaluated. Results showed that with increasing the percentage of oat milk in yogurt, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding oat milk, iron and fiber content were increased and calcium content was decreased. https://ijbse.ut.ac.ir/article_63571_d48fe5522210b955ab857dcbbe448437.pdf