African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 904

Full Length Research Paper

Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt

M. K. S. Malki
  • M. K. S. Malki
  • Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
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K. M. G. K. Pamunuwa
  • K. M. G. K. Pamunuwa
  • Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
  • Google Scholar
J. A. A. C. Wijesinghe
  • J. A. A. C. Wijesinghe
  • Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka.
  • Google Scholar


  •  Received: 15 October 2020
  •  Accepted: 16 December 2020
  •  Published: 28 February 2021

Abstract

Oat (Avena sativa) is a cereal rich in fiber and nutrients necessary for good health. This study was conducted to develop oat flakes incorporated yogurt. Oat flake concentrations were used at 2.5, 3.75, and 5 g of oats per 100 ml of milk. The selected oat concentration from a sensory evaluation was compared with a commercial yogurt for consumer preference and proximate analysis. The shelf life of the selected yogurt sample was determined by measuring total soluble solids, pH, titratable acidity, and the rate of syneresis. The microbiological assessment was carried out by the total plate count method and yeast and mold count for 21 days. Statistical analysis of data was done using SSPS and SAS at p<0.05 significance level. Most consumer preferable oat concentration was 3.75 g oats per 100 ml of milk, and its sensory parameters were similar to the commercial yogurt. The selected oat concentration showed significantly higher values for fat, protein, solids non-fat, and fiber contents than the commercial yogurt. The shelf life of oat yogurt was 14 days from the production according to the yeast and mould count. In summary, oat flakes incorporated set yogurt can be developed with a reasonable shelf life, better sensory attributes, and higher nutrient content than the commercial yogurt.

 

Key words: Oat, physico-chemical properties, proximate analysis, yogurt, shelf life.