Making Oat Yogurt: A Study on Enzymatic Hydrolysis and Fermentation
Author Information
Author(s): Xu Wenjie, Wu Xinzhu, Xia Chen, Guo Zicong, Zhai Zhengyuan, Cheng Yongqiang, Qiu Ju, Grieco Francesco
Primary Institution: China Agricultural University
Hypothesis
Can enzymatic hydrolysis and fermentation improve the quality of set-type oat yogurt?
Conclusion
The study successfully developed a novel set-type oat yogurt with improved sensory qualities through optimized enzymatic hydrolysis and fermentation processes.
Supporting Evidence
- The optimal enzymatic hydrolysis conditions were identified to enhance the yogurt's quality.
- Streptococcus thermophilus ST15 and Lactobacillus bulgaricus 20249 were the most effective strains for fermentation.
- The study achieved a yogurt with a cohesiveness ratio of 0.51 and an acidity of 73.17 °T.
- Exopolysaccharide production was linked to improved texture and stability of the yogurt.
Takeaway
This study shows how to make oat yogurt that tastes good and has a nice texture by using special enzymes and bacteria to help it ferment.
Methodology
The study used orthogonal and response surface methodologies to optimize enzymatic hydrolysis and fermentation conditions for oat yogurt.
Limitations
The study did not explore the long-term storage stability of the oat yogurt.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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