Project background
Oats contain beta-glucan, a type of soluble fibre that may have health benefits like lowering cholesterol, managing blood sugar levels, and supporting the immune system.
This project, funded by the South Australian Grain Industry Trust (SAGIT), explored the development of a new fermented oat-based product: a spoonable, fibre-enriched snack that is dairy-free, lactose-free, and naturally acidified.
Unlike traditional oat products like breakfast cereals or baked goods, the aim was to develop a snack aligned with consumer trends in ‘free-from’ and fermented foods for gut health.
Objectives
- Develop a recipe and manufacturing process to produce a naturally acidified, creamy-textured, spoonable oat snack
- Investigate how oat variety, grain composition, and processing conditions affect sensory characteristics like taste and texture
- Study the influence of fibre and beta-glucan levels on sensory properties
- Determine the shelf life of the final products
Research approach
SARDI’s food science team fermented oats using commercially available starter cultures commonly used in food production. They tested a range of oat flours and brans to assess flavour and fermentation performance.
Lipid reactions are a key cause of taste and aroma issues in oat-based products. The team investigated how the lipid content in different oat varieties affected the sensory properties of the fermented spoonable snack.
The team also refined the recipe – including ingredients, fermentation conditions and added flavourings – to improve texture, taste, and overall appeal.
Outcomes
The project focused on developing a spoonable fermented oat snack from Australian-grown oats. Rather than mimicking yogurt, the aim was to showcase the natural texture and nutritional benefits of oats.
Designed as a dairy-free, clean-label snack, it extended oats beyond breakfast into a convenient, all-day option.
Key findings:
- Fermentation was successful using all seven oat varieties and a sample of commercial oat flour.
- Texture and mouthfeel differed between oat lines: high β-glucan oats thickened more, while high-lipid oats thickened less.
- Consumer sensory testing of the optimised product revealed a clear preference for flavoured over unflavoured samples.
- A highly palatable, well-accepted spoonable snack from fermented oat flour was made from four basic clean-label ingredients.
