3 papers analyzed
Oat milk has gained popularity as a non-dairy alternative due to its nutritional benefits and suitability for individuals with lactose intolerance or dairy allergies. Understanding the frothability of oat milk is essential for its application in various culinary and beverage contexts, particularly in coffee and other frothy drinks.
Probiotic Fermentation and Viscosity:
Nutrient Enrichment and Microbial Activity:
Metabolomic Profile and Bioaccessibility:
The frothability of oat milk can be influenced by its fermentation with specific probiotic strains, which enhance its viscosity and nutrient profile. The presence of β-glucans and other bioactive compounds, along with the enrichment of proteins and dietary fibers, play a crucial role in improving the texture and frothability of oat milk. These findings suggest that optimizing the fermentation process and ingredient composition can significantly enhance the frothability of oat milk, making it a viable non-dairy alternative for frothy beverages.
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descriptive research design
SMART goals
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