Query: oat milk alternative

Candidate papers:

abstract: The aim of the present study was to develop a rapid method for electronic nose for online quality control of oat milk. Analysis by electronic nose and bacteriological measurements were performed to analyze spoilage kinetics of oat milk samples stored at room temperature and refrigerated conditions for up to 15 days. Principal component analysis (PCA) Discriminant Factorial Analysis (DFA) and Soft Independent Modelling by Class Analogy (SIMCA) classification techniques were used to differentiate the samples of oat milk at different days. The total plate count (bacteriological method) was selected as the reference method to consistently train the electronic nose system. The e nose was able to differentiate between the oat milk samples of varying microbial load. The results obtained by the bacteria total viable counts showed that the shelf life of oat milk stored at room temperature and refrigerated conditions were 20hrs and 13 days, respectively. The models built classified oat milk samples based on the total microbial population into "unspoiled" and "spoiled" Keywords Electronic nose, bacteriological, shelf life, classification.
author_names: Aastha Deswal

Navneet Singh Deora

H N Mishra
title: Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Oat Milk
year: 2014

abstract: Abstract Iodine deficiency is present in certain groups of the UK population, notably in pregnant women; this is of concern as iodine is required for fetal brain development. UK milk is rich in iodine and is the principal dietary iodine source. UK sales of milk alternative drinks are increasing but data are lacking on their iodine content. As consumers may replace iodine rich milk with milk alternative drinks, we aimed to measure the iodine concentration of those available in the UK. Using inductively coupled plasma MS, we determined the iodine concentration of seven types of milk alternative drink (soya, almond, coconut, oat, rice, hazelnut and hemp) by analysing forty seven products purchased in November/December 2015. For comparison, winter samples of conventional (n 5) and organic (n 5) cows' milk were included. The median iodine concentration of all of the unfortified milk alternative drinks (n 44) was low, at 7*3 mg/kg, just 1*7 of our value for winter conventional cows' milk (median 438 mg/kg) One brand (not the market leader) fortified its soya, oat and rice drinks with iodine and those drinks had a higher iodine concentration than unfortified drinks, at 280, 287 and 266 mg/kg, respectively. The iodine concentration of organic milk (median 324 mg/kg) was lower than that of conventional milk. Although many milk alternative drinks are fortified with Ca, at the time of this study, just three of forty seven drinks were fortified with iodine. Individuals who consume milk alternative drinks that are not fortified with iodine in place of cows' milk may be at risk of iodine deficiency unless they consume alternative dietary iodine sources.
author_names: Sarah Bath

Sarah Hill

Heidi Goenaga Infante

Sarah Elghul

C J Nezianya

Margaret P Rayman
title: Iodine concentration of milk alternative drinks available in the UK in comparison with cows' milk
venue: British Journal of Nutrition
year: 2017

abstract: Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 in terms of pH, acidity, b glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 107/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. b glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt like shelf life.
author_names: Neus Bernat

Maite Chafer

Chelo Gonzalez-Martinez

Julia Rodriguez-Garcia

Amparo Chiralt
title: Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
venue: Food science and technology international Ciencia y tecnologia de los alimentos internacional
year: 2015

abstract: UK milk is a rich source of iodine [average concentration 300 mg/L] and, together with dairy products, is the principal source of iodine intake. UK sales of milk alternatives (e.g. soya drinks) increased by 155 between 2011 and 2013. As consumers may be choosing milk alternatives in place of iodine rich milk, we aimed to collate data on the iodine content of these products. A survey of UK grocery stores (n 20) identified 28 milk alternative brands. Ingredient information was taken from the product label and companies were contacted for data on the iodine content of milk alternative drinks. Only three of 28 brands (10*7 had information on the iodine content of their products. Of those, two stated the iodine content on the label; these products were fortified to give an iodine concentration of 225/230 mg/L. One brand of oat drink had a reported content of 1 mg/L. As reported in the literature, the values for the iodine content of unfortified soya and rice drinks ranged from 10 29 mg/L. Four brands used seaweed for calcium enrichment and, based on the literature, their estimated iodine content was 40 50 mg/L.
author_names: Sarah Bath

C J Nezianya

Margaret P Rayman
title: A label based assessment of the iodine content of milk alternative drinks available in the UK
venue: Proceedings of the Nutrition Society
year: 2015

abstract: OBJECTIVE Alternative milk products are becoming more visible and popular, but nutrient data to compare these products to traditional cow's milk are not easily accessible. By summarizing this nutritional information, this project aims to help primary care providers take better care of their patients by providing easy to access nutritional comparison between cow's milk and milk alternatives such as plant based milks and goat's milk. METHODS This project uses data from The United States Department of Agriculture (USDA)'s Food Data Central database and publicly available nutrition label data to compare the nutritional content of selected milk. RESULTS Almond and oat milks provide less than half of the protein provided by soy, goat's, and cow's milk. Goat's milk contains the most fat of the products surveyed, while skim milk contains the lowest fat per serving. Soy milk, almond milk, and oat milk contain at least half the fat of cow's milk. Almond milk contained the most calcium of the milks surveyed. Quantities of folate and vitamin B12 were most notably decreased in goat's milk and almond milk while soy milk had almost double the amount of folate and vitamin B12 present in cow's milk. CONCLUSION Cow's milk still remains the best source of fats, protein, and micronutrients. For parents who prefer an alternative to cow's milk, the child's health should be considered. Parents may consider nutrition information when making decisions for their families, and primary care pediatricians should be able to provide current nutritional data on frequently advertised products.
author_names: Kalyn Collard

David P Mccormick
title: A Nutritional Comparison of Cow's Milk and Alternative Milk Products.
venue: Academic pediatrics
year: 2020

abstract: Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low fat butter spread with high quality and cheap. The product was stored in the refrigerator for thirty days and evaluated during this period nutritionally, physically and sensorial. The results obtained showed that all spreads were similar in their content of solids, fat, ash and differed in protein and carbohydrates. The spreads containing oat milk or barley milk or their mixture resulted in an increase in DV of each carbohydrates, zinc, phosphorus and vitamins B3 and B6. Oat and barley spreads without control spread were characterized by their fiber, iron, and selenium content. A high DPPH activity of oat and barley spreads was detected, compared to control spread. The initial peroxide values (PV) of all spreads were increased during storage, however, the PV remained within legal limits. At the end of storage oat and barley spreads were of lower PV, compared with control spread. Wheying off and oiling off increased gradually of all spreads during storage. The rate of increase was higher in control spread. No significant differences in overall acceptability score were observed between oatspread and control spread during storage, but they were slight significant when comparing with oat/barleyand barleyspreads. Barley spread had lower production cost followed by oat/barleyand then oatspread compared to the control. Therefore, we recommend using barley milk or oat/barley milk as substitute of skim milk in low fat butter spread.
author_names: M A Azzam

Fatma Salama

M Abdl-Hameed
title: Making Low Fat Butter Spread Like Enriched with Oat's and Barley's Milk
year: 2017

abstract: This thesis conducts a cultural analysis of the social implications of food allergies and intolerances and analyzes the interaction of individual experience and social structures by asking what it means when one chooses not to follow the normative food culture, such as with vegetarian and vegan diets, or when one physically cannot, such as in the case of food allergies and intolerances, specifically Celiac. By focusing on lifestyle and dietary eaters, that is, consumers adhering to `alternative' diets, such as veganism or vegetarianism, and individuals diagnosed with (or affected by) food allergies and intolerance, this research analyzes how (non)participation in the mainstream eating community is both a challenge and source of how people removed from the eating community understand themselves via social interaction. With theoretical structuring from Pasi Falk's eating communities, Bryan Turner's phenomenology of sickness, Erving Goffman's rules of conduct, and Pierre Bourdieu's taste, distinction, and habitus, and using my insights from work with the Swedish non dairy food manufacturer Oatly as a case study, I address what happens when one is suddenly outside the mainstream eating community. In order to address the tensions between eating communities, which grew from an analysis of participant responses, I analyze the following insights: How does the separation affect one's relationship to food, to one's self, and to society and what does it mean for (re)establishing community? How are people deliberately using food as distinction to distance themselves from the food culture, while others actively employ camouflage strategies? What, how, and by whom is disease legitimized? From these questions I have identified several analytical themes, including: 1. the problems raised from the interaction of competing versions of food culture, 2. the construction of an individual and community self via consumption, 3. conflicting definitions of `food' and what is edible, 4. food as the manifestation of the border between eating communities, and 5. visibility and the loss of control.
author_names: Meghan Cridland
title: Negotiating Bodies at the Borderlands of Eating Communities An Ethnographic Study of Oat Milk Consumers' Relations to Health, Identity and Social Life
year: 2012

abstract: Objective We hypothesised that an alternative RUTF (ready to use therapeutic food) made with oats (oat RUTF) would be non inferior to standard RUTF (s RUTF) Design This was a randomised, triple blind, controlled, clinical non inferiority trial comparing oat RUTF to s RUTF in rural Sierra Leone. Children aged 6 59 months with severe acute malnutrition (SAM) were randomised to oat RUTF or s RUTF. s RUTF was composed of milk powder, sugar, peanut paste and vegetable oil, with a hydrogenated vegetable oil additive. Oat RUTF contained oats and no hydrogenated vegetable oil additives. The primary outcome was graduation, an increase in anthropometric measurements such that the child was not acutely malnourished. Secondary outcomes were rates of growth, time to graduation and presence of adverse events. Intention to treat analyses was used. Results Of the 1406 children were enrolled, graduation was attained in 404/721 (56% children receiving oat RUTF and 311/685 (45% receiving s RUTF (difference 10.6% 95% CI 5.4% to 15.8% Death, hospitalisation or remaining with SAM was seen in 87/721 (12% receiving oat RUTF and in 125/685 (18% receiving s RUTF (difference 6.2% 95% CI 2.3 to 10.0, p=0.001) Time to graduation was less for children receiving oat RUTF; 3.9+ 1.8 versus 4.5+ 1.8 visits, respectively (p<0.001) Rates of weight in the oat RUTF group were greater than in the s RUTF group; 3.4+ 2.7 versus 2.5+ 2.3 g/kg/d, p<0.001. Conclusion Oat RUTF is superior to s RUTF in the treatment of SAM in Sierra Leone. We speculate that might be because of beneficial bioactive components or the absence of hydrogenated vegetable oil in oat RUTF. Trial registration number NCT03407326.
author_names: David Taylor Hendrixson

Claire Godbout

Alyssa Los

Meghan Callaghan-Gillespie

Melody Mui

Donna Wegner

Taylor Bryant

Aminata Shamit Koroma

Mark J Manary
title: Treatment of severe acute malnutrition with oat or standard ready to use therapeutic food: a triple blind, randomised controlled clinical trial
venue: Gut
year: 2020

abstract: Abstract Recently, there has been an expansion of milk alternative beverages originating from plant based sources including soy, oat, hemp, coconut, rice, and nuts, referred to as milk. This review is focused on comparing nutrient composition of milk and plant based milk alternatives, as well as discussing considerations relevant to consumption of plant based milk alternatives. Milk (skim, 1% 2% and whole bovine milk) and seventeen plant based milk alternatives were compared for macro nutrient composition and calcium to determine if plant based milk alternatives could replicate the dietary role of bovine milk. Plant based milk alternatives often present inferior nutritional substitutes of bovine milk. The protein content of the plant based milk alternatives reviewed ranged from 5 to 100% (48% when averaged) of the protein content of whole bovine milk. Other considerations beyond protein content also warrant investigation as level of vitamins and minerals (and their absorption) tend to be less consistent with plant based milk alternatives.
author_names: Sebastian Chalupa-Krebzdak

Chloe J Long

Benjamin M Bohrer
title: Nutrient density and nutritional value of milk and plant based milk alternatives
year: 2018

abstract: Grass based production systems use concentrate supplementation primarily when pasture quality and availability have declined. Barley is a common concentrate ingredient; however, oat grain grows well in Ireland, is a source of lipids and fiber, and may provide an alternative to barley. The antioxidant a tocopherol (a TOC) plays a role in cell membrane structure, and it has the potential to improve tight junction structures of the mammary gland that deteriorate in late lactation. The objective of this research was to investigate the effect of cereal type and a TOC level on milk yield, milk composition, rumen fermentation, and N excretion in late lactation dairy cows at pasture and when housed indoors on grass silage. Forty eight Holstein Friesian dairy cows were blocked on days in milk +185 d in milk) and balanced for parity, pre experimental milk yield, milk composition, and body condition score and assigned to 1 of 4 dietary treatments in a randomized complete block design (n 12) The dietary treatments were control (C) base diet; base diet barley based concentrate low a TOC (350 IU/kg) (B) base diet oat based concentrate low a TOC (350 IU/kg) (O) and base diet oat based concentrate high a TOC (1,050 IU/kg) (O+T) Following a 14 d acclimation period, diets were offered for a 49 d experimental period at pasture (P1) and a 21 d experimental period indoors (P2) The base diet was grazed grass in P1 and grass silage in P2. In P2, cows on C also received 2.65 kg (dry matter) of a standard concentrate. In P1, supplementation increased milk and milk solids yield (B: 20.7 kg/d, 1.74 kg/d; O: 20.6 kg/d, 1.81 kg/d; O+T: 20.5 kg/d, 1.77 kg/d, respectively) compared with C (17.8 kg/d, 1.60 kg/d) Cows offered B had a lower milk fat (4.60% concentration than C (5.00% and O (4.90% In P2, cereal type and a TOC level did not alter milk production. In conclusion, concentrate supplementation increased milk and milk solids yield and cows offered O had a higher milk fat concentration than cows offered B. Increasing the level of a TOC had no major effect on production parameters measured in P1 or in P2.
author_names: Zoe C McKay

Finbar J Mulligan

Mary Bridget Lynch

Gaurav Rajauria

C N Miller

Karina M Pierce
title: The effects of cereal type and a tocopherol level on milk production, milk composition, rumen fermentation, and nitrogen excretion of spring calving dairy cows in late lactation.
venue: Journal of dairy science
year: 2019