Formulation of an oat-based fermented product and its comparison with yoghurt

Journal of the Science of Food and Agriculture

Volumn 81, Issue 14, 2001, Pages 1314-1321

  Martensson O ^a   Andersson, C ^b   Andersson, K ^c   Oste R ^a   Holst, O ^a  

^a LUND UNIVERSITY   (Sweden)

^b Ceba AB   (Sweden)

^c Skånemejerier ^*  (Sweden)

Author keywords

Adavena ; Lactic acid bacteria; Non dairy; Oats

Indexed keywords

BETA GLUCAN; FERMENTATION; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; HEAT TREATMENT; HIGH TEMPERATURE; MALTOSE; OAT; ORGANOLEPTIC PROPERTY; XANTHAN; YOGHURT;

FOOD PROCESSING;

AVENA; BACTERIA (MICROORGANISMS);

EID: 0034779155     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.947     Document Type: Article

References (30)

1. Oat β-glucan - Physicochemical properties and physiological effects
2. Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women
3. Serum cholesterol and long-term prognosis in middle-aged men with myocardial infarction and angina pectoris: A 16-year follow-up of the Primary Prevention Study in Göteborg, Sweden
4. Fermented oat bran, oat flour and 'talkkuna' pastes
5. Effects of consumption of oat milk, soya milk or cow's milk on plasma lipids and antioxidative capacity in healthy subjects
6. Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia
7. Lactic acid bacteria in an oat-based non-dairy milk substitute: Fermentation characteristics and EPS formation
8. A yoghurt like product development from rice by lactic acid bacteria
9. Preparation of a yoghurt-like product from cowpeas and mung beans
10. Soymilk yoghurt: Sensory evaluation and chemical measurement
11. Production of a yoghurt-like product from plant foodstuff and whey. Substrate preparation and fermentation
12. Comparison of milk-based and soymilk-based yoghurt
13. Sensory evaluation of soy milk-based yoghurt
14. A medium for the cultivation of lactobacilli
15. Improved medium for the streptoccci and their bacteriophages
16. Starter culture activity in refrigerated fermented soymilk
17. Production of flavour compounds by yoghurt starter cultures
18. Preparation of a yoghurt-like product containing egg white
19. Effect of 'ropy' strains of Lactobacillus delbrueckii ssp bulgaricus and Steptococcus thermophilus on rheology of stirred yoghurt
20. Soghurt, a yoghurt-like product: Development and properties