Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

This study aimed at investigating the suitability of oat fl akes for making functional beverages. Different technological options were assayed, including the amount of fl akes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat fl akes and fermented with L. plantarum LP09 was considered optimal on the basis of sensory and technological properties.Theenzymeadditionfavoredthegrowthofthestarter, shortened the time needed to reach pH 4.2 to ca. 8 h, and favored a decrease of the quotient of fermentation. Fermentation increased the polyphenols availability and the antioxidant activity (25 and 70% higher, respectively) and decreased the hydrolysis index in vitro. Sensory analyses showed that fermented oat fl akes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and fl avor compared to the non-fermented control. Selection of proper processing and fermentation condition allowed the obtainment of a beverage with better nutritional and sensory properties.