The stability of oat milk on the shelf life is an important issue that people concern about at present.With the prolongation of storage time,the oil in oat milk was oxidized and decomposed,resulting in unpleasant taste.In this paper,five vegetable oils,soybean oil,corn oil,sunflower oil,colza oil and linseed oil,were selected and the precipitation ratio,sensory evaluation,peroxide value(POV)and anisamine value(TBRAS)were measured to evaluate oil oxidation of oat milk.The effects of different concentrations of α-tocopherol on the antioxidant activity of oat milk supplemented with soybean oil,corn oil and sunflower oil during shelf life were also investigated.The results show that:Among the five vegetable oils,oat milk with sunflower seed oil had the lowest oxidation degree during the shelf life,POV and TBRAS were 10.45mmol/kg and 1.03g/kg after holding at 55℃ for 16 days.Moreover,the sensory score and fat floatation ratio were also at the optimal value.In addition,α-tocopherol had different effects.With the increase of α-tocopherol supplemental,the oxidation degree of oat milk decreased during the shelf life.When α-tocopherol content was less than 0.1％,there was no obvious antioxidant effect on oat milk.When α-tocopherol content was 0.2％and oat milk with sunflower seed oil was held at 55℃ for 16 days,POV and TBRAS were 6.31mmol/kg and 0.72g/kg,respectively,which were 39.62％and 30.09％lower than those of oat milk without α-tocopherol.Meanwhile,the antioxidant effect of α-tocopherol on oat milk with soybean oil was not obvious.
NETL
NSTL
万方数据
维普
