Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

In general, the interest in food that contains a reasonable amount of plant protein is steadily increasing. As a consequence, products with pleasant texture and taste ensuring a high consumer acceptance are needed. The aim of the present study was to develop and characterize structural differences and organoleptic impressions of lactic acid fermented, oat-based gels which could serve as plant protein enriched, non-dairy yoghurt alternatives. Oat...