Studies on quality evaluation of OAT milk

Abstract

Plant based milk has been on a rise in the Indian as well as international markets. Factors such as lactose intolerance, calorie concern, increasing use of growth hormones in animal milk and increasing population have led to the development of plant based milk. Many such plant based milk include oat milk, coconut milk, peanut milk, rice milk, soy milk etc. In the present study, rolled oats were used for the extraction of oat milk. Prior to the extraction of milk, the rolled oats were subjected to soaking and the ideal duration of soaking was determined. The slurry obtained was then subjected to an enzymatic treatment. The slurry was filtered and stabilizer and flavoring was added. After the standardization, the physical and chemical evaluation of the developed oat milk was carried out.