Optimisation of stabiliser usage conditions in oat milk production using response surface methodology

Present study aimed to optimise stabiliser concentration and swelling time of oat in the production of oat milk using response surface methodology. The effects of independent variables (stabiliser concentration, swelling time) on dependent variables (rheological and sensory properties) were studied using a central composite rotatable design of experiments. Physico-chemical properties and colour values of samples were not significantly (P > 0.05) correlated to stabiliser concentration and swelling time. While stabiliser concentration affected the consistency index (P < 0.05), swelling time had no effect on the rheological properties. The stabiliser ratio affected the sensory texture of samples (P < 0.05). The sensory scores did not increase with increasing K value, on the contrary, the samples with the highest K value had lower sensory scores (P < 0.05). Considering the K value and sensory scores, the optimum stabiliser concentration and swelling time were determined as 0.102%, and 51.2 min, respectively.