PLANT-BASED ALTERNATIVES TO DAIRY PRODUCTS: OAT MILK POTENTIAL
Ключові слова:
plant-based milk, lactic acid fermentation, oat, nutritional profile, volatile compounds.Анотація
The rising demand for plant-based products has driven the development of fermented plant-based dairy analogues. Oat milk is suitable for fermentation by lactic acid bacteria to improve its nutritional and sensory characteristics. This work focuses on lactic acid fermentation of oat milk, nutritional composition of oat, and the impact fermentation has on smell, texture and digestibility of oat milk.
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