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  • Mårtensson, Olof, et al. (author)
  • Development of an oat-based sour milk-like product
  • 2003
  • In: Advances in Food Sciences. - 1431-7737. ; 25:3, s. 100-106
  • Journal article (peer-reviewed)abstract
    • A fermented, oat-based product with properties resembling those of the traditional, Swedish, fermented milk product "filmjoelk" (sour milk) was developed. Com., mixed-strain, mesophilic starter cultures were grown in the oatbases M30, G40, and Oatly, which differed in the compn. of their carbohydrates. The exopolysaccharide-producer Pediococcus damnosus 2.6 was included to increase the viscosity of the G40 product. The CHN-19 culture chosen for the final product formulation produced a pleasant, buttery aroma, but a less sour taste than ordinary "filmjoelk". The addn. of glucose to M30 increased the acidification rate and gave a better aroma. A sensory anal. of two flavored products based on the G40 and M30 media, showed a higher acceptance of the M30 product. This study shows a potential for producing an oat-based "filmjoelk", but further work on consistency and taste is needed.
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  • Result 1-2 of 2
Type of publication
journal article (2)
Type of content
peer-reviewed (2)
Author/Editor
Holst, Olle (2)
Öste, Rickard (2)
Mårtensson, Olof (2)
Haskå, Lina (1)
Duenas-Chasco, M (1)
Irastorza, A (1)
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J, Staaf (1)
M, Duenas-Chasco (1)
A, Irastorza (1)
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University
Lund University (2)
Language
English (2)
Research subject (UKÄ/SCB)
Engineering and Technology (2)
Medical and Health Sciences (1)

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