Oats are commonly found in cereals and baking. Now new research is transforming the humble oat into a nutritious and tasty snack.
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), explores 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, this snack aims to align 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 is fermenting oats using commercially available starter cultures commonly used in food production. They are testing 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 is investigating how the lipid content in different oat varieties affects the sensory properties of the fermented spoonable snack.
They are also refining the recipe—including ingredients, fermentation conditions and added flavourings—to improve texture, taste, and overall appeal.
Expected outcomes
SARDI’s food science team aims to develop a healthy, spoonable, non-dairy snack made from oats using lactic acid bacterial fermentation.
The goal is to produce a product with a shelf life comparable to other fermented foods, such as yoghurt. The team will also evaluate the snack’s sensory properties—including taste and texture—to ensure it meets consumer expectations for quality and appeal.
