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https://doi.org/https://doi.org/10.5513/JCEA01/27.3.5028
Comparative analysis of oat plant-based milk alternatives and their sensory perception by consumers
Biljana TRAJKOVSKA
; Department of Biotechnology, Faculty of Biotechnical Sciences, University st. Kliment Ohridski, 7000 Bitola, North Macedonia
*
Mirjana RADOVANOVIĆ
; Department of Food Technology, Faculty of Agronomy in Čačak, University of Kragujevac, 32000, Čačak, Serbiait Research Institute, 32 000 Čačak, Serbia
Aleksandra KORIĆANAC
; Fruit Research Institute, 32 000 Čačak, Serbia
Gjore NAKOV
; College of Sliven, Technical University of Sofia, 8800 Sliven, Bulgaria
* Dopisni autor.
Sažetak
Fourteen commercially available oat-based milk alternatives from North Macedonia and Serbia were analyzed for composition, physicochemical properties, antioxidant activity, color, and consumer acceptance. The products varied in oat content (6–16%), additional ingredients, and fortification with minerals, vitamins, proteins, and functional fibers. Total phenolic content (TPC) ranged from 6.74±0.09 to 24.25±0.62 mg gallic acid/100 mL, while antioxidant activity (DPPH) varied between 14.22±0.81% and 24.94±0.05%. Color analysis showed lightness (L*) values from 26.99±2.89 to 64.02±7.70, slight red-green shifts (a*), and positive yellow tones (b*), reflecting cereal pigments and processing residues. Stability tests revealed visible particle separation in some samples, notably Sample 1, affecting sensory appearance scores. Consumer evaluation showed that Sample 9 achieved the greatest overall acceptance (3.8), followed by Samples 12 and 13. This preference was associated with more favorable scores for taste and appearance, as well as higher phenolic content. Purchase intention ranged from 10% to 65%, with Sample 9 the most preferred. Sensory quality, particularly taste and aftertaste, strongly influenced purchase decisions. These results highlight the wide variability in composition, sensory characteristics, and consumer preferences of oat-based milk alternatives, underlining the importance of optimizing formulation for both nutritional and sensory quality.
Ključne riječi
oat beverages; dairy milk alternatives; quality
Hrčak ID:
351589
URI
Datum izdavanja:
1.10.2026.
Posjeta: 0 *