Optimising the extraction of plant milk from oats : a research report presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand

Abstract

In recent years, due to the various benefits of plant milk, it has become an ideal substitute for cow’s milk, among which oat milk contains many beneficial substances for the human body such as β- Glucan, phytic acid, avenanthramides and phenolic compounds. However, the cost of oat milk production is relatively high. Therefore, this study aims to improve the yield of oat milk by determining the best enzymatic hydrolysis conditions of oat milk. The study shows that the optimal production condition of oat milk is: the enzyme concentration is 16ul/500ml oat slurry, the incubation temperature is 76℃, and the slurry concentration is 8%, the hydrolysis time was 20 minutes and pH was not controlled. Oat milk produced by the optimum process was UHT treated and tested for stability and rheology. Sedimentation occurred within 3 days at both 4°C and 25°C. The power law model explains the rheological behavior of oat milk at 25 ° C, 35 ° C, 45 ° C, 55 ° C, and 65 ° C. Further recommendations to the process include addition of additives to improve stability and testing of sensory properties. The optimal process can be scaled for further testing.