The growing demand for plant-based and functional foods has driven the development of innovative alternatives.Oat milk(OM),with its unique nutritional and health benefits,has arisen as a promising ingredient in variou...The growing demand for plant-based and functional foods has driven the development of innovative alternatives.Oat milk(OM),with its unique nutritional and health benefits,has arisen as a promising ingredient in various food products.The study investigates the development of modified OM for novel biofunctional ice cream preparation supporting the probiotic Lactobacillus acidophilus,as an alternative to traditional dairy-based ice cream.The preparation involvedα-amylase treatment during soaking(without heating)and cold-water blending to mitigate viscosity and browning issues inherent to OM processing.Replacing skim milk with OM(25–100%)maintained the nutritional profile while improving the viability of L.acidophilus through frozen storage.The improved physicochemical,rheological,and nutritional features positively impacted overrun,viscosity,glucans,phenolic compounds,antioxidant activity,and probiotic viability.Sensory analysis revealed favorable consumer acceptance.The 75% OM substitution ratio demonstrated optimal physicochemical properties(overrun,viscosity,and sensory appeal),while the 100% OM formulation exhibited the lowest carbohydrate and ash content.Taken together,such new OM-based ice cream may better contribute to sustainability and health-promoting.Future research should focus on molecular interactions between oat components and probiotics,nutrient fortification,wide consumer acceptability,and in vivo efficacy to further optimize and validate the health benefits of OM-based ice cream.展开更多
文摘The growing demand for plant-based and functional foods has driven the development of innovative alternatives.Oat milk(OM),with its unique nutritional and health benefits,has arisen as a promising ingredient in various food products.The study investigates the development of modified OM for novel biofunctional ice cream preparation supporting the probiotic Lactobacillus acidophilus,as an alternative to traditional dairy-based ice cream.The preparation involvedα-amylase treatment during soaking(without heating)and cold-water blending to mitigate viscosity and browning issues inherent to OM processing.Replacing skim milk with OM(25–100%)maintained the nutritional profile while improving the viability of L.acidophilus through frozen storage.The improved physicochemical,rheological,and nutritional features positively impacted overrun,viscosity,glucans,phenolic compounds,antioxidant activity,and probiotic viability.Sensory analysis revealed favorable consumer acceptance.The 75% OM substitution ratio demonstrated optimal physicochemical properties(overrun,viscosity,and sensory appeal),while the 100% OM formulation exhibited the lowest carbohydrate and ash content.Taken together,such new OM-based ice cream may better contribute to sustainability and health-promoting.Future research should focus on molecular interactions between oat components and probiotics,nutrient fortification,wide consumer acceptability,and in vivo efficacy to further optimize and validate the health benefits of OM-based ice cream.
