Sensory acceptance of fermented beverages according to milk type and oat level
DOI:
https://doi.org/10.15517/3dj31k21Keywords:
Avena sativa, lactic fermentation, hedonic testing, physicochemical propertiesAbstract
Introduction. Milk composition and oat addition may influence the sensory acceptance of fermented beverages. Objective. To evaluate the effect of milk type and oat level on the sensory acceptance of fermented beverages. Materials and methods. The study was conducted between October and December 2025 in Xalapa, Veracruz, Mexico. A completely randomized factorial design was used with three types of commercial milk (A, B, and C) and three levels of oats (0, 5, and 10 g/L). Nine treatments were prepared with five independent replicates. The fermented beverages were obtained through fermentation with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical variables were determined in the raw materials and the fermented beverages. Sensory acceptance was evaluated using a five-point hedonic scale administered to untrained consumers. Data were analyzed using principal component analysis, analysis of variance, and Spearman’s rank correlation coefficient. Results. Commercial milks showed significant differences in their physicochemical composition (p < 0.001). Sensory acceptance was influenced by the type of milk, the level of oats, and the interaction between these two factors (p < 0.001). The formulation made with milk C and 10 g/L of oats achieved the highest sensory acceptance (4.76 ± 0.15), while milk A without oats showed the lowest acceptance (2.20 ± 0.10). Overall acceptance showed positive correlations with viscosity, texture, appearance, and flavor. Conclusions. The effect of the oat level on sensory acceptance depended on the type of milk used. Formulations prepared with milk C and medium and high levels of oats received the highest acceptance scores.
Conclusions. The addition of oats improved the sensory acceptance of fermented dairy beverages; however, its effect depends on the composition of the milk used. Formulations made with milk of higher physicochemical quality exhibit a more favorable sensory response to the addition of oats.
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