The prospective effect of pure α-amylase utilization in the production of functional high quality oat drinks

The objective of present research was to investigate the potential effect of utilizing pure α-amylase in the production of functional, highly stable oat drink rich in β-glucan and soluble nutrients. The pure α-amylase (PA) treatment was carried out for the oat slurry containing 16% oat flour and compared to commercial α-amylase containing a mixture of β-glucanases. The β-glucan was measured by the enzymatic McCLEARY method, the total solids (TS), total soluble solids (TSS) estimated by the degree of Brix (°Bx), separation rate, particle size distribution, foaming capacity and stability, and the cold storage stability of the final oat drinks (ODs) were analysed. Differential sensorial assessment was conducted by trained assessors’ panel based on the triangle test. The incorporation of PA produced OD rich in β-glucan (0.40 g 100 mLE−1). Compared to the non-pure α-amylase treatment, ODs treated with pure α-amylase had significantly (p is less than 0.01) higher contents of TSS by 1.5 °Bx, and TS by 0.29% (w/v). The stability parameters including the separation rate and the particle size d4,3 values decreased by 8.39% hE−1 and 1.5 µm, respectively, which resulted in noticeable stability of OD products for 7 days in the cold store. ODs with higher β-glucan content had significantly (p is less than 0.01) higher viscosity (r = 1.000), foaming capacity (r = 0.953) and foaming stability (r = 0.992). The ODs produced with PA had significantly distinctive sensorial properties, thickness, and stickiness mouthfeel with a slightly brownish colour. Results from previous studies demonstrate the potential effects of including PA in OD processing for increasing its stability and health benefits.