Vol. 11, Issue 9 (2022)

Author(s):
Dhavalagi Pallavi, Jayashri P Hiremath and Madhusudan NM

Abstract:
Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative. Oat (Avena sativa) is a cereal that contains soluble fibre β – glucan renders several health benefits. In the present investigation an attempt was made to develop oat milk. Oat milk prepared from oat groat showed 2.0 % fat, 1.76 % protein, 11.39 % total solids and 0.8 % crude fiber. Oat flavour is highly accepted by customers; thus oat ingredients can be considered to be ideal for delivering the health promoting properties in variety of consumer products.