Effect of Oat Milk Added on The Quality of Probiotic Yogurt

Abstract

In this study, probiotic yoghurt was produced by adding oat milk to raw milk. For this purpose, oat milk was added to raw cow milk at the rates of 10%, 20%, 30% and 40%. After the milk was pasteurized, probiotic yoghurt was produced by inoculating it with ABT-3 culture consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis (BB-12). The produced probiotic yoghurts were stored at 4˚C ± 1˚C for 20 days. Some quality characteristics were tried to be determined by performing physicochemical, textural, microbiological and sensory analyzes on the 1st, 10th and 20th days of storage. The oat milk ratio significantly affected all the examined properties of probiotic yoghurts, and the storage time significantly affected the physicochemical, microbiological and sensory properties of probiotic yoghurts (p<0.05). Among the yoghurts, yoghurts (B and C) with 10% and 20% oat milk added were the most liked in sensory terms. As a result of; It has been concluded that a symbiotic feature can be gained by adding oat milk to probiotic yoghurt, and considering the physicochemical, microbiological and sensory properties, 10% and/or 20% oat milk can be easily used in probiotic yoghurt production.