Investigating organoleptic and physicochemical properties of functional set yogurt incorporating oat milk

Document Type : Research Paper


1 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz

2 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz

3 Academic Staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj


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.


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