SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA

Trajkovska, Biljana and Zdraveska, Viktorija and Nakov, Gjore and Dimovska, Lina SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA. 3rd INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY.

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Abstract

This study aimed to evaluate the sensory profile of commercially available oat-based milk alternatives in North Macedonia. The sensory acceptability is influenced by key attributes such as taste, texture, odor, and appearance. In this study, sensory analysis revealed significant differences (p<0.05) among the evaluated samples, particularly in texture, taste, aftertaste, and overall acceptance. Sample 6 received the highest overall acceptability score (7.5), outperforming other samples in taste, aftertaste, and texture. Panelists’ responses indicate that taste plays a pivotal role in consumer acceptance. These findings highlight the importance of optimizing sensory attributes to improve consumer acceptance and broaden the market appeal of oat-based milk alternatives.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Biljana Trajkovska
Date Deposited:	20 Mar 2025 14:36
Last Modified:	20 Mar 2025 14:37
URI:	https://eprints.uklo.edu.mk/id/eprint/10830

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