The physicochemical stability of oat-based drinks

Research output: Contribution to journalJournal articlepeer-review

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The physicochemical stability of oat-based drinks. / Patra, Tiffany; Axel, Claudia; Rinnan, Åsmund; Olsen, Karsten.

In: Journal of Cereal Science, Vol. 104, 103422, 2022.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Patra, T, Axel, C, Rinnan, Å & Olsen, K 2022, 'The physicochemical stability of oat-based drinks', Journal of Cereal Science, vol. 104, 103422. https://doi.org/10.1016/j.jcs.2022.103422

APA

Patra, T., Axel, C., Rinnan, Å., & Olsen, K. (2022). The physicochemical stability of oat-based drinks. Journal of Cereal Science, 104, [103422]. https://doi.org/10.1016/j.jcs.2022.103422

Vancouver

Patra T, Axel C, Rinnan Å, Olsen K. The physicochemical stability of oat-based drinks. Journal of Cereal Science. 2022;104. 103422. https://doi.org/10.1016/j.jcs.2022.103422

Author

Patra, Tiffany ; Axel, Claudia ; Rinnan, Åsmund ; Olsen, Karsten. / The physicochemical stability of oat-based drinks. In: Journal of Cereal Science. 2022 ; Vol. 104.

Bibtex

@article{01064f602ba64d39a9cd84e9bfef3c3c,
title = "The physicochemical stability of oat-based drinks",
abstract = "The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health benefits due to the β-glucan content. β-glucan is also a hydrocolloid with stabilizing potential and stored mainly in the bran. This study investigated the effect of bran substitution, to traditional wholemeal oat on the stability and physicochemical properties of OBD. In addition, the effect of the loss of the β-glucan network at neutral and acidified pH are also assessed. Products with intact β-glucan from bran were highly viscous and, thus, stable throughout storage at 20 °C for 14 days, but showed a viscous gel-like tendency that is unsuitable for thin beverage applications. The loss of the β-glucan network made thin beverage-like products that were unstable. The instabilities observed were phase separation due to thermodynamic incompatibility (bran pH 6.4), gravity separation-based creaming (wholemeal pH 6.4 and 4.2), and electrostatic complex formation (bran pH 4.2). The complex formation highlighted the slight anionic tendency of hydrolysed β-glucan. The use of bran fraction leads to higher protein and β-glucan content. The physicochemical balance of the products greatly influenced the stability of the product.",
keywords = "Oat bran, Oat-based drink, Physical stability, Physicochemical properties, Wholemeal oat",
author = "Tiffany Patra and Claudia Axel and {\AA}smund Rinnan and Karsten Olsen",
note = "Funding Information: We thank D{\"o}hler's R&D team and Hao Cui for assisting in measuring the fat content, the oligosaccharide HPLC profile, and the β-glucan concentration. The work performed for this publication was part of the FOODENGINE project. The project was funded by European Union's Horizon 2020 Marie Sk{\l}odowska-Curie grant agreement number 765415 . Funding Information: We thank D?hler's R&D team and Hao Cui for assisting in measuring the fat content, the oligosaccharide HPLC profile, and the ?-glucan concentration. The work performed for this publication was part of the FOODENGINE project. The project was funded by European Union's Horizon 2020 Marie Sk?odowska-Curie grant agreement number 765415. Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2022",
doi = "10.1016/j.jcs.2022.103422",
language = "English",
volume = "104",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - The physicochemical stability of oat-based drinks

AU - Patra, Tiffany

AU - Axel, Claudia

AU - Rinnan, Åsmund

AU - Olsen, Karsten

N1 - Funding Information: We thank Döhler's R&D team and Hao Cui for assisting in measuring the fat content, the oligosaccharide HPLC profile, and the β-glucan concentration. The work performed for this publication was part of the FOODENGINE project. The project was funded by European Union's Horizon 2020 Marie Skłodowska-Curie grant agreement number 765415 . Funding Information: We thank D?hler's R&D team and Hao Cui for assisting in measuring the fat content, the oligosaccharide HPLC profile, and the ?-glucan concentration. The work performed for this publication was part of the FOODENGINE project. The project was funded by European Union's Horizon 2020 Marie Sk?odowska-Curie grant agreement number 765415. Publisher Copyright: © 2022 The Authors

PY - 2022

Y1 - 2022

N2 - The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health benefits due to the β-glucan content. β-glucan is also a hydrocolloid with stabilizing potential and stored mainly in the bran. This study investigated the effect of bran substitution, to traditional wholemeal oat on the stability and physicochemical properties of OBD. In addition, the effect of the loss of the β-glucan network at neutral and acidified pH are also assessed. Products with intact β-glucan from bran were highly viscous and, thus, stable throughout storage at 20 °C for 14 days, but showed a viscous gel-like tendency that is unsuitable for thin beverage applications. The loss of the β-glucan network made thin beverage-like products that were unstable. The instabilities observed were phase separation due to thermodynamic incompatibility (bran pH 6.4), gravity separation-based creaming (wholemeal pH 6.4 and 4.2), and electrostatic complex formation (bran pH 4.2). The complex formation highlighted the slight anionic tendency of hydrolysed β-glucan. The use of bran fraction leads to higher protein and β-glucan content. The physicochemical balance of the products greatly influenced the stability of the product.

AB - The popular dairy alternative oat-based drink (OBD) is made from hydrolysed oat. However, natural OBD is inherently unstable. OBD is commonly made from wholemeal oat and considered to have health benefits due to the β-glucan content. β-glucan is also a hydrocolloid with stabilizing potential and stored mainly in the bran. This study investigated the effect of bran substitution, to traditional wholemeal oat on the stability and physicochemical properties of OBD. In addition, the effect of the loss of the β-glucan network at neutral and acidified pH are also assessed. Products with intact β-glucan from bran were highly viscous and, thus, stable throughout storage at 20 °C for 14 days, but showed a viscous gel-like tendency that is unsuitable for thin beverage applications. The loss of the β-glucan network made thin beverage-like products that were unstable. The instabilities observed were phase separation due to thermodynamic incompatibility (bran pH 6.4), gravity separation-based creaming (wholemeal pH 6.4 and 4.2), and electrostatic complex formation (bran pH 4.2). The complex formation highlighted the slight anionic tendency of hydrolysed β-glucan. The use of bran fraction leads to higher protein and β-glucan content. The physicochemical balance of the products greatly influenced the stability of the product.

KW - Oat bran

KW - Oat-based drink

KW - Physical stability

KW - Physicochemical properties

KW - Wholemeal oat

U2 - 10.1016/j.jcs.2022.103422

DO - 10.1016/j.jcs.2022.103422

M3 - Journal article

AN - SCOPUS:85123099063

VL - 104

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

M1 - 103422

ER -

ID: 291806331