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2006 World Grains Summit

Meeting Abstract

S-68
Cereal-based alternatives to dairy snacks of yogurt-type. H. SALOVAARA (1). (1) University of Helsinki, Helsinki, Finland.

Consumer interest in dairy alternatives, such as soybean-based ‘milks’ and ‘yogurts’ has been increasing steadily in recent years. Cereal-based dairy alternatives to milk also exist, such as the ‘rice milk’ and ‘oat milk’, and the technology for making oat bran-based yogurt is also available. Compared to milk and soybean cereals offer different profile and properties in terms of health promotion, including dietary fibre, such as beta-glucan. Oatmeal and oat bran in particular are interesting raw materials, because of their mild basic flavour and their health promoting properties allowing health claims on glycemic index and cholesterol based on the soluble beta-glucan fibre. The physiological effects of oat beta-glucan are probably dependant on its ability to increase lumen viscosity. This property is favoured by proper hydration of the beta-glucan in excess water under heat (cooking) in the absence of beta-glucan hydrolysing enzymes. Gelatinised starch has a major role in this type of colloidal cereal food system, which can be made to have different consistencies, such as in spoonable or drinkable yogurt. Fermentation is an expected process in such an aqueous colloidal cereal system and microbial starters known in yogurt industry can be used. When suitable probiotic strains of lactic acid bacteria or bifidobacteria are applied, additional health promoting arguments are available. The paper discusses the potential of such technology and products in particular from the point of view of maintaining the physiological benefits of the viscous oat fibre in colloidal cereal snacks of yogurt-type.

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