Oats - milestones
October 2024
Successfully increased the fiber content of the fermented product by using dry fractionated oat flour and/or oat bran.
December 2024
Determined the effect of lipid levels in oats (between different oat varieties) on sensory characteristics and product shelf-life.
March 2025
Determined the effect of reduced lipid levels achieved by supercritical CO2 extraction of oats on sensory characteristics and product shelf-life.
June 2025
Development of fermented spoonable snack prototype including optimisation of lipid and beta-glucan level as well as the product recipe (flavorings and other ingredients).