Thesis

The Effect of Alpha-Amylase Types and Time of Enzyme Activation Towards the Sensory and Physicochemical Properties of Oat Milk

---

Plant-based or non-dairy milk substitutes are becoming favored in the growing field of functional
beverages driven by factors such as health benefits, allergies, lactose intolerance, and the rise in
vegan diets. However, there are challenges to producing oat milk, such as achieving the desirable
texture and taste. This study is aimed to have 4 treatments utilizing 2 different kinds of amylase
(Amylase 1 and Amylase 2) along with 2 different times of enzymatic activation (20 minutes and 30
minutes) to modify physicochemical properties and sensory qualities. This process includes the
utilization of 2 amylase enzyme brands, guar gum, canola oil, and oat flour which improves the
overall quality of this alternative to dairy milk. Oat milk making involves combining water, oat flour,
and oil. The mixture was then processed until smooth before filtration and amylase was added for an
enzymatic reaction. The mixture was then pasteurized, and finally, guar gum solution was stirred in
before serving. This research investigates the physicochemical characteristics and sensory qualities of
enzymatic oat milk, encompassing pH, brix, stability, viscosity, 5-point hedonic test, and rank test.
Moreover, it was found that there are significant differences in all of the attributes including pH, brix,
viscosity, and stability with the p-value of less than 0.001. It was also found that the time of
enzymatic activation had no impact towards the physicochemical and sensorial properties of oat milk.
Lastly, sensorial properties of the oat milk prepared with amylase enzymes scored higher in all
attributes compared to the negative control.

---

Availability

Detail Information

Series Title

-

Call Number

FT 24-042

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

physicochemical
sensory
Oat Milk
amylase
activation time

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment