DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0323

VÝVOJ FERMENTOVANÉHO NÁPOJE NA BÁZI OVSA: VLIV TYPU SLADIDLA A KONCENTRACE KARBOXYMETYLCELULÓZY NA FUNKČNÍ VLASTNOSTI

THE DEVELOPMENT OF A FERMENTED OAT-BASED BEVERAGE: EFFECT OF SWEETENER TYPE AND CARBOXYMETHYLCELLULOSE CONCENTRATION ON FUNCTIONAL PROPERTIES

Eliška Raputová1, Lucie Smejkalová1, Tadeáš Kočí1, Anita Rejdlová1, Jana Šenkýřová1, Richardos Nikolaos Salek1
1 Ústav technologie potravin, Technologická fakulta, Univerzita Tomáše Bati, nám. T. G. Masaryka 5555, 760 01 Zlín, Česká republika


This study focuses on the development of a fermented oat-based beverage and the evaluation of the effects of sweetener type (chicory syrup, sucrose) and carboxymethylcellulose (CMC) concentration on its functional properties. The aim of the study was to design an innovative plant-based fermented beverage with added nutritional value that could serve as an alternative to fermented dairy products. Fermentation was realized under controlled conditions using the yogurt starter culture. The samples were evaluated for physicochemical, rheological, microbiological, and sensory properties during storage. The results demonstrated that CMC concentration had a significant impact on the rheological properties of the beverage, while the type of sweetener primarily influenced sensory acceptability and colour characteristics. All variants exhibited satisfactory microbiological quality and adequate viability of lactic acid bacteria. The highest-rated variant was the sample sweetened with chicory syrup and with 0.25% (w/v) CMC addition. The study confirmed the potential of fermented oat-based beverages as a promising functional food and provides a foundation for further research and development of modern fermented plant-based milk alternatives.

Keywords: fermented oat beverage, carboxymethylcellulose, sweeteners, physicochemical properties

pages: 323-333, online: 2026



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