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Fermented oat bran oat flour and talkkuna pastes


, : Fermented oat bran oat flour and talkkuna pastes. Finnish Journal of Dairy Science 49(2): 37-53

Thin pastes were made from non-fat dry milk, water and three different types of milled oat products, oat flour (A), oat bran (B) and cooked oatmeal "talkkuna" (C). The pastes were tempered and fermented with yoghurt or kefir starters. The CFU's of yoghurt and kefir organisms in the fermented pastes were high indicating the suitability of these media for these organisms. No contaminating organisms were detected in the fermented product in spite of their presence in the raw materials. The pH values of the yoghurt-fermented thin pastes were 3.7 to 3.9 and that of the kefir-fermented pastes 4.0 to 4.2. Lactic acid contents ranged from 0.4% to 0.9% (d.m.). The textures of the oat flour (A) and oat bran pastes (B) were jelly-like whereas that made of oatmeal (C) was floury and showed wheying-off. Oat flour and oat bran pastes had a typical yoghurt-like or kefir-like flavour and were well accepted by the sensory panelists. The results indicated a potential for the development of oat based fermented products with a high dietary fibre vs. energy value.

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