African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6843

Article in Press

Development of oat added ready to drink milk

Qureshi Mehar Afroz

  •  Received: 30 September 2015
  •  Accepted: 18 February 2016
The purpose of this study was make available a ready to drink milk with an enhancement of regular consumption of milk in domestic and national arena by children, adolescents, women and older. The synergistic quality of milk and oat flour was formulated after sterilization. Sterilized oat added milk drink was prepared by taking double toned homogenized and pasteurized milk having 10.5% TS (1.5% fat and 9% SNF) and 6.6 pH. Seven percent sugar is used for product preparation and three different level of oat flour i.e. 1%, 2% and 3% with respect to milk were used to make four treatments i.e. T1, T2 and T3. T0 was remained without addition of oat flour and considered as control. The product made from 2% oat flour (Treatment T3) containing 17.94 percent TS, 1.6 percent fat, 3.41 percent protein, 12.09 percent total carbohydrate and 0.8325 percent total ash was emerged as the best. It was having an average sensory scores 7.60, 7.90, 8.20 and 8.05 on colour and appearance, aroma and flavour, mouth feel and overall acceptability attributes of the product. Fresh oat added milk drink samples were free of spore forming bacteria, coliform and SPC indicating better sterilization treatment.. The techno-economic feasibility of developed product has been signified in making the products available at 13.14 per 200 ml. Hence the developed products had indicated a good prospect for small as well as large scales of productions unit.

Keywords: β-glucan, Oat bran, Dietary fiber, breakfast cereal, sterilization