An innovative approach in oat milk production: Ohmic heating

• Published in: Food and bioproducts processing Vol. 148; pp. 421 - 427
• Main Authors: Ak, Ferit, Karakavuk, Emrah, Goksu, Ali, Sabancı, Serdal
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2024
• Subjects: Electrical properties; Oat milk; Ohmic heating; Quality; Rheology; Oat milk; Ohmic heating; Electrical properties; Rheology; Quality
• ISSN: 0960-3085
• DOI: 10.1016/j.fbp.2024.10.011

This study aimed to produce oat-milk by using the ohmic heating (OH) system and to compare some quality properties of this milk with the milk produced by conventional methods. The solution containing oats was heated from 20 °C to 75 °C using 3 different voltage-gradients, and then oat-milk was obtained by applying a series of processes. It has been determined that as the voltage gradient increased during heating in oat milk production, the processing time shortens, and this time was 482 seconds in the conventional heating process. The effective electrical conductivity values increased as the temperature increased in the OH process during the production of oat-milk and these values vary between 0.13 and 0.41 S/m. Also, some quality characteristics of oat milk such as color and total phenolic content were better preserved in milk obtained by the OH process than conventional heating process. In addition, oat milk obtained by OH process had higher apparent viscosity at all temperatures. [Display omitted] •Oat milk was produced with ohmic heating process.•The effective electrical conductivity increased as the temperature increased.•Oat milk obtained with OH process was better in terms of TPC and AA values.•Oat milk obtained by OH process had higher apparent viscosity at all temperatures.